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Chocolate brownies spread out on baking parchment.

Chocolate Brownies

These easy, homemade, from scratch chocolate brownies are delightfully chewy with a hint of fudginess which will have you surprised that they are made using only cocoa powder and no chocolate! These are called my best ever brownies because they whip up in a snap from pantry staples.
4.89 from 9 votes
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Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 16 to 25 brownies
Calories: 279kcal
Author: Mary-Lou Watkins

Ingredients

  • 200 grams butter
  • 400 grams caster or granulated white sugar
  • 2 teaspoon instant coffee optional
  • 1-2 tablespoons hot water optional
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt or 1 teaspoon if using unsalted butter
  • 4 eggs med-large
  • 80 grams cocoa powder
  • 110 grams plain or standard grade flour or gluten free flour

Instructions

  • Preheat the oven to 180°C/355F. Grease and line the 8x8 or 9x9 square tin.
  • Melt the butter in the microwave. Add in the sugar, and whisk together, pop the mixture back into the microwave for 30 seconds on high. Then whisk furiously, repeat the step 3 times, until you have completely dissolved the sugar and have a thick butter mixture.
    200 grams butter, 400 grams caster or granulated white sugar
  • Dissolve the coffee and salt and 1-2 tablespoons of warm water, add to the butter mixture and whisk through. (If not adding the coffee granules, simply toss the salt into the butter mixture and carry on.)
    2 teaspoon instant coffee, 1-2 tablespoons hot water, ½ teaspoon salt
  • Add in the vanilla extract, add in the eggs one at a time and whisk furiously and vigorously for 2 minutes are each addition. Or, use a handheld electric beater and beat for 3 minutes until the mixture has lightened in colour and looks a bit frothy. I highly recommend taking the handheld electric beater approach. This makes a really nice crackly top.
    1 teaspoon vanilla extract, 4 eggs
  • Mix in the flour and cocoa powder using a silicone spatula or wooden spoon until just mixed. Pour into the prepared baking dish and bake for 25-30 minutes. Allow the brownie to cool completely to allow it to set before slicing.
    110 grams plain or standard grade flour or gluten free flour, 80 grams cocoa powder

Notes

The trick to a delightful crackly brownie top is to beat the sugar-butter-egg mixture using a whisk or electric beater until the mixture has lightened in colour. 
For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.

Nutrition

Serving: 1brownie | Calories: 279kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 73mg | Sodium: 171mg | Fiber: 1g | Sugar: 25g

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Dessert
Cuisine :American
Keyword :best ever cocoa chocolate brownies, brownies, chocolate brownie, chocolate brownies, cocoa chocolate brownies