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    Best Cocoa Brownies

    Best Cocoa Brownies


    • 10 tablespoons unsalted butter
    • 1 1/4 cups granulated sugar
    • 3/4 cup unsweetened cocoa powder (65 grams, may vary by brands, natural or Dutch-process)
    • 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
    • 1/2 teaspoon pure vanilla extract
    • 2 large eggs (cold)
    • 1/2 cup flour (all-purpose)
    • 2/3 cup walnut (or pecan pieces, optional)

    1. Position a rack in the lower third of the oven and preheat the oven to 325°F. 
    2. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
    3. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and (Medrich’s method) set the bowl in a wide skillet of barely simmering water. 
    4. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Or (Deb’s method) you can melt the butter with the cocoa in a microwave too.
    5. Get Full Recipe Click Here

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