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Easiest Cocoa Brownies Recipe

These are the easiest cocoa brownies you are ever going to make. They are thick, fudge-like, and have the rich chocolate taste you’re looking for.

Cocoa brownies are made with cocoa powder so there’s no need to melt chocolate. A few simple ingredients come together in one bowl to make this the easiest cocoa brownies recipe and it only takes about 45 minutes from start to finish, including baking time. Topped with a simple ganache, these cocoa brownies are an amazing addition to any event, even if that event is just snack time!

espresso, brownies, ganache, chocolate, bars

read the recipe: read the recipe in its entirety before starting.
mise en place: weigh and prep all ingredients and supplies at the beginning.
room temperature ingredients: pull out all cold ingredients from the fridge and bring them to room temperature before using, unless the recipe states otherwise.
equipment varies: remember every oven is different so time and temperature may vary. Invest in an oven thermometer to make sure you are baking at the correct temperature. Food processors and blenders vary in power so it may take longer or shorter to puree ingredients.

equipment used

Double-boiler: a stainless steel bowl placed over a pot of simmering water

primary ingredients

cocoa powder: Any cocoa powder can be used, but my favorite is Cacao Barry Extra Brute. It’s consistent in flavor and gives my chocolate products a rich, dark color.
espresso powder: You can use instant coffee if you don’t have espresso powder on hand. Go for a stronger blend to ensure that the coffee flavor shines through. Or leave it out if you’re not a fan.
cold eggs: It’s important to use cold eggs in this recipe to help bring down the temperature of the batter after you remove it from the double boiler.

espresso brownies, espresso, butter, cocoa

recipe instructions for the easiest cocoa brownies

Read the recipe in its entirety and mise en place all of your ingredients and supplies. Grease an 8×8 pan and line it with parchment paper.

step one Heat a pan of water to a simmer. Place the butter, sugar, salt, and espresso powder in a bowl that will sit atop the pan with the simmering water. This is called a double boiler. I have a specific pan that has a ridge around it that helps it sit inside my other pan without touching the water. It’s important for the top pan to not touch the water as you only want the steam to heat up your ingredients and not cook them.

step two Melt the butter mixture to 110 degrees Fahrenheit. Remove from the heat and let cool for 2 minutes.

step three Add both eggs at the same time and stir until the mixture is smooth and shiny. Be sure to thoroughly mix the eggs in.

step four Add all the flour and stir until you can no longer see any streaks of white.

step five Pour into the prepared pan and smooth out the top. Bang the pan on the counter a few times to help remove any air bubbles that may have formed.

step six Bake at 350 degrees F for 22-25 minutes. I use an electric oven and it usually takes 25 minutes exactly.

step seven You’ll know your brownies are ready to be removed because they will be firm and won’t deflate when you gently touch the center of the brownies. Remove from the oven and let cool completely before removing from the pan.

step eight To get that perfect bakery cut, you need to use a ruler and mark even cuts. These brownies are cut at 2 inches and will get a dozen two-bite picture-perfect squares.

step nine This step is optional but who doesn’t love more chocolate? Emulsify your ganache by scalding heavy cream and stirring it into chocolate. The amounts are 1:1, meaning equal weights of cream and chocolate. Once your ganache is smooth and shiny, allow it to cool a bit until its pipable consistency. Pour the ganache into a piping bag, no tip is required, just cut a small hole in the end and pipe a design onto the top of your brownies.