Cakey Cocoa Brownies from Scratch
Soft, tender, chocolatey brownies with a light cakey crumb, made with cocoa powder and pantry staples in one saucepan. Baked in an 8-inch pan, they slice cleanly and stay moist for days.
- Prep
- 15 min
- Cook
- 28 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 13 min
- Makes
- 16 brownies (one 8-inch square pan)
Steps
Before you start
- Position an oven rack in the center and preheat to 350°F (175°C).
- Let the eggs sit in a bowl of warm tap water for 5 minutes so they are not cold when added to the warm batter.
- Measure the flour by spooning it into the cup and leveling it off, or weigh it. Scooping packs in too much and makes dry brownies.
- Plan on at least 1½ hours of cooling before cutting for clean squares.
Prepare the panOven 350°F / 175°C
- Position a rack in the center and preheat the oven to 350°F (175°C).
- Lightly butter an 8×8-inch (20×20 cm) pan.
- Line it with a strip of parchment that hangs over two opposite sides to form a sling, then lightly butter the parchment.
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Ready when: Pan is fully lined with no bare corners.
Tip: The parchment sling lets you lift the whole slab out for clean cutting.
Melt butter and sugar
- In a medium saucepan over low heat, melt the butter, stirring occasionally.
- Remove from the heat and whisk in the sugar for 30 seconds.
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Ready when: Butter is fully melted and the mixture looks like wet sand.
Whisk in cocoa
- Sift or add the cocoa powder and salt to the warm butter mixture.
- Whisk until smooth, thick, and no dry streaks remain, about 1 minute.
- Let it cool for 5 minutes so it is warm, not hot, to the touch.
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Ready when: Mixture is glossy, smooth, and paste-like.
Tip: If the bowl is too hot to comfortably touch, wait longer before adding eggs.
Add eggs and flavor
- Whisk in the eggs one at a time, mixing about 30 seconds after each.
- Whisk in the vanilla and milk.
- Continue whisking for 1 minute until the batter looks thick, smooth, and shiny.
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Ready when: Batter is glossy and pulls away in ribbons from the whisk.
Fold in dry ingredients
- Sprinkle the flour and baking powder over the batter.
- Switch to a rubber spatula and fold gently until just combined and no flour streaks remain, about 15 strokes.
- Fold in the chocolate chips, if using.
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Ready when: Batter is thick and fudgy with no dry pockets.
Tip: Don't overmix, or the brownies turn tough instead of tender.
Fill the pan
- Scrape the batter into the prepared pan and spread it into an even layer, pushing it into the corners.
- Tap the pan firmly on the counter twice to release large air bubbles.
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Ready when: Surface is level.
BakeOven 350°F / 175°C
- Bake at 350°F (175°C) for 25 to 28 minutes, rotating the pan halfway through.
- Brownies are done when the top looks set and slightly matte, the edges just pull from the pan, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
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Ready when: Toothpick has a few moist crumbs; top springs back lightly when touched.
Tip: A clean, dry toothpick means they're overbaked and will be dry.
Cool completely
- Set the pan on a wire rack and cool for at least 1½ hours, until the pan is completely cool to the touch.
- Lift the slab out by the parchment, then cut into 4 rows by 4 rows with a sharp knife, wiping the blade between cuts.
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Ready when: Center is firm and no longer warm.
Tip: For the neatest squares, chill the cooled slab for 20 minutes before cutting.
Good to know
Tips
- Weigh ingredients if you can; a flour excess of even 2 tablespoons will dry out the crumb.
- Use a light-colored metal pan. Dark or glass pans bake faster and can over-brown the edges, so check 3 to 4 minutes early.
- Dutch-process cocoa gives a darker, milder brownie; natural cocoa tastes slightly sharper and fruitier. Both work here.
- Whisking the eggs in thoroughly while the batter is warm builds structure for a light, cakey rise.
Make ahead
"Bake up to 2 days ahead and store, uncut, wrapped tightly at room temperature. Cut just before serving."
Storage & reheating
"Room temperature in an airtight container up to 4 days. Refrigerate up to 1 week (bring to room temperature before serving). Freeze, individually wrapped, up to 3 months; thaw at room temperature for 1 hour, or warm 10 seconds in the microwave."
Substitutions
- unsalted butter → neutral oil (vegetable or canola), ⅓ cup (80 ml). Brownies will be slightly more tender and lack buttery flavor.
- whole milk → any plant milk or water. Use the same amount; texture is nearly identical.
- fine salt → salted butter, omitting the added salt. Use ⅛ tsp salt if you want to be sure of the seasoning.
- semisweet chocolate chips → chopped walnuts or pecans. Use the same amount, toasted if desired.
