FreeFree recipe · Perfect Brownies — 5 Free Recipes
Easy Cocoa Chocolate Brownies
An easy brownie made without chocolate bars, using 50% cocoa chocolate powder for a simple, budget-friendly bake.
- Yield
- 16 squares
- Prep
- 15 min
- Cook
- 28 min
- Resting / chilling
- 1 h
- Total time
- 1 h 43 min
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Ingredients
- 180 g melted unsalted butter
- 200 g whole egg
- 240 g granulated sugar
- 180 g 50% cocoa chocolate powder
- 130 g wheat flour
- 2 g fine salt
- 5 ml vanilla extract
Method
- Preheat the oven to 180°C/350°F and line an approximately 20 × 30 cm pan with parchment paper.
- Whisk the eggs and sugar for 2 minutes.
- Add the melted butter and vanilla and mix until uniform.
- Sift the chocolate powder, flour and salt directly over the mixture.
- Fold only until no dry spots remain; the batter will be thick.
- Spread into the pan and bake for 25 to 28 minutes, until the edges are set and the center still looks slightly moist.
- Cool completely for 1 hour before cutting.
Presentation
Serve in plain squares with no frosting to highlight the brownie texture.
Suggested pairing
Coffee, milk or ice cream.
Storage
Store airtight for up to 4 days at cool room temperature or up to 7 days refrigerated.
Make ahead
Bake one day ahead and slice only after cooling.
Food safety
Do not replace the chocolate powder with pure cocoa without adjusting the sugar. Use fresh eggs and bake the center.
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