Cocoa Brownies
Rich and fudgy cocoa brownies made with both granulated and brown sugar for depth of flavor. Baked at a low temperature for a chewy texture.
Ingredients
- butter soft, for greasing the pan
- flour for dusting the buttered pan
- 4 large eggs
- 237 ml sugar sifted
- 237 ml brown sugar sifted
- 227 g melted butter
- 651 ml cocoa sifted
- 9.86 ml vanilla extract
- 118 ml flour sifted
- 2.46 ml kosher salt
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 38.9 mg
- Iron: 2.89 mg
- Magnesium: 79 mg
- Phosphorus: 150 mg
- Potassium: 272 mg
- Zinc: 1.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 large eggs
- 227 g melted butter
- 9.86 ml vanilla extract
- 2.46 ml kosher salt
Prepare
- butter, soft, for greasing the pan
- flour, for dusting the buttered pan
- 237 ml sugar, sifted
- 237 ml brown sugar, sifted
- 651 ml cocoa, sifted
- 118 ml flour, sifted
Let's Cook
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Step 1.
Preheat the oven to 300°F. Butter an 8-inch square pan, then dust with flour and tap out the excess.
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Step 2.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow, about 2-3 minutes.
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Step 3.
Add the sifted sugar and sifted brown sugar to the eggs, and beat until combined.
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Step 4.
Add the melted butter, sifted cocoa, vanilla extract, sifted flour, and kosher salt. Mix on low speed until just combined, scraping down the bowl as needed.
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Step 5.
Pour the batter into the prepared 8-inch square pan and spread evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
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Step 6.
Remove the pan to a wire rack and let the brownies cool completely in the pan before cutting, about 1 hour.