The Best Cocoa Brownies

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When only the best Cocoa Brownies will do, look no further. And I promise, these will undoubtedly be the most chocolaty brownies you’ll ever make. They are truly insanely delicious!

Stack of three Cocoa Brownies separated with white parchment paper

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When I first found this recipe, I had my doubts about cocoa brownies being that chocolaty. Well, I’m certainly not a doubter anymore.

brownies cut and placed on parchment on a wooden cutting board

It was really no surprise that I turned to Alice Medrich for the recipe. After all, she is “The Queen of Chocolate,” and Alice knows chocolate!

If you love decadent, chocolate desserts, try out our chocolate lava cake and flourless chocolate cake recipes.

Ingredients for Cocoa Brownies

Gather the ingredients to prepare our cocoa brownies recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I change up the recipe?

Absolutely! We used pecans in the recipe, but you can use walnuts. If you have nut allergies, you can leave them out.

I love adding the different chocolate chips to my cocoa brownies for flavor and fun, but you can use any of your favorite baking chips to make our recipe.

If you want to make our recipe gluten-free, substitute your favorite cup-for-cup gluten-free flour blend. You won’t notice a difference.

How to Make Cocoa Brownies

Follow along with my simple step-by-step instructions to learn how to make cocoa brownies in your home kitchen.

Preheat your oven to 325 degrees F.
Prepare a 9″ square baking pan by lining it with parchment or aluminum foil. Allow an overhang on opposite sides so you can lift out the brownies from the pan when they are finished baking.

Combine the butter, sugar, cocoa, and salt in a heatproof bowl. Place the bowl over a small sauce pot with simmering water to create a double boiler.
Stir until the butter is melted and the mixture is smooth. Then, remove the bowl from the heat and allow it to cool slightly.
Add the vanilla extract and stir with a silicone spatula or wooden spoon.
Add the eggs one at a time.
Stir vigorously after the addition of each egg.
When the batter looks thick, shiny, and well blended, add the flour and stir until you can no longer see it. Then, beat it vigorously for 40 strokes with your spatula or wooden spoon.

Collage showing how to finish the recipe.

Add the nuts and chocolate chips to the batter.
Mix to combine.
Spread the batter evenly into the prepared baking pan.
Place the pan on the center rack of the preheated oven and bake for 20-25 minutes at the convection setting or until a toothpick inserted into the center of the pan comes out slightly moist with batter.

Place the pan on a wire rack to cool completely.
Lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.
Slice the cocoa brownies into squares.

stack of Triple Chocolate Pecan Brownies on parchment paper

Our Cocoa Brownies were so decadent and delicious that I actually cut them into four small pieces each. Although I will admit that I still ate four of them, it kept me from eating two of the full-size brownies!

Leftovers should be stored in an airtight container at room temperature for 3-4 days, refrigerated for 5-6 days, or frozen for up to two months.

Recipe FAQ’s

What makes brownies fudgy?

When it comes to fudgy brownies, it’s all about the fat-to-flour ratio. More fat = a fudgy consistency. So, add more fat if you want creamy fudgy brownies, and that means butter or chocolate. With these brownies, the butter content is high since cocoa is used instead of chocolate.
*The amount of sugar and eggs does not change the consistency of the brownie.

Why are cocoa brownies better than brownies made with chocolate?

Cocoa brownies are far superior to those made with chocolate. They have a richer, more intense chocolate flavor.
-Cocoa brownies stay softer than those made with chocolate. They won’t feel dry or crumbly and refrigerate well.
-Because butter is much softer than cocoa butter(found in chocolate), cocoa brownies stay tender and velvety.
-Cocoa powder is 100% chocolate, whereas chocolate bars contain less chocolate.

Why are my brownies dry?

You left them in the oven too long. The toothpick trick doesn’t work with brownies. Waiting until nothing is on the toothpick will seriously overbake the brownies. Take them out of the oven when there are still some crumbs on the toothpick.

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