Easy Chocolate Cocoa Brownie Recipe


1 - 1/4 sticks unsalted butter - (10 tablespoons) 

1-1/4 cups India Tree Superfine (Caster) Cane Sugar

3/4 cup plus 2 tablespoons ChefShop Cocoa Powder

1/4 teaspoon sea salt

1/2 teaspoon 2x vanilla extract

2 cold large eggs

1/2 cup all-purpose flour

2/3 cup walnut pieces (optional) 


Easy Chocolate Cocoa Brownie Recipe

Rich and adjustable


1. Place oven rack in lower third of oven. Preheat oven to 350-degrees (F). Butter well a 8x8 baking pan. (Note: if you are doubling the recipe, you will need a bigger pan.)

2. Combine the butter, sugar, cocoa and salt in a heat-proof bowl, and set the bowl in a larger pot with 2-3 inches of water and set over low heat.

3. Bring water to a simmer, stirring from time to time until the butter is melted and mixture is smooth and hot enough that you cannot leave your finger in during a dipping test.

4. Remove bowl from pot and set aside and let the mixture cool to just warm as opposed to hot.

5. Using a wooden spoon or rubber spatula, stir in the vanilla extract.

6. Add beaten eggs one at a time, stirring vigorously after each one.

7. When the batter looks thick, shiny and well blended, add the flour and stir until completely incorporated, then beat mixture vigorously for 40 strokes with a wooden spoon or rubber spatula.

8. Stir in nuts, if using. Spread mixture evenly into well-buttered baking dish.

9. Bake until a toothpick comes out slightly moist from the center of the brownies - about 20-30 minutes.

10. Remove from oven and let cool completely on a rack.

If using as a birthday cake substitute, you can decorate the brownies with frosting and candle. Cut into 16-25 pieces and remove pieces with a cake server or spatula and serve.