Fudgy Cocoa Brownies
Desserts · Serves 16 · Prep 15 min · Cook 28 min · Total 43 min
Dense, chewy brownies with a shiny crackled top, made in one bowl with cocoa powder and pantry staples. A vigorous stir after the flour goes in is the secret to that fudgy texture. Cut them small; they are rich.
Ingredients
- 10 tbsp unsalted butter
- 1 1/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder, natural or Dutch-process
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 1/2 cup chopped walnuts or chocolate chips (optional)
Steps
- Heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving an overhang on two sides.
- Set a heatproof bowl over a pan of barely simmering water. Add the butter, sugar, cocoa and salt and stir until the butter melts and the mixture is hot to the touch, about 5 minutes. It will look gritty; that is fine.
- Take the bowl off the heat and let it cool 5 minutes, until warm. Stir in the vanilla, then the eggs one at a time, beating hard after each until the batter turns thick and glossy.
- Add the flour and stir until it disappears, then beat vigorously with a spatula for 40 strokes. Fold in the nuts or chips if using.
- Spread in the pan and bake until a toothpick in the center comes out with moist crumbs but no wet batter, 25 to 30 minutes.
- Cool completely in the pan on a rack, then lift out by the parchment and cut into 16 squares.