Alice Medrich's Best Cocoa Brownies

These brownies turned out incredibly fudgy and delicious. Like other reviewers, I took a shortcut by combining the melted butter, sugar, eggs and vanilla, before adding the dry ingredients. I used dutch process cocoa, added chocolate chips instead of nuts, and ended up baking them for about 34 minutes. These were so incredibly easy, with the bonus of using pantry staples. I'll definitely be making these again!

I have a question….in the ingredients it says cocoa (natural or Dutch process). Yet in the intro I’d definitely says natural (not Dutch process) so I am confused. Which is correct?

I have tried so many brownie recipes in my life. They have called for complicated steps, freezing and re-baking, highest-grade ingredients, etc. I wasn't expecting these brownies to be very much, after all - there isn't melted high-grade chocolate, the recipe was thrown together in minutes and the bake time was 25 mins max. When I at them I was absolutely shell shocked. Fully had an out-of-body experience I'm telling you. These brownies are the best I've ever eaten. They're decadent, fudgy, cocoa-y and have a crackly top. Absolute perfection. 10/10 recommend.

Easy recipe that comes together fast! I reduced the sugar to 170g, used Hershey's Dark cocoa powder (100g) and about 50% whole wheat flour - not that it really mattered for such a small quantity of flour. Instead of a double boiler, I just used the microwave to melt the butter and mixed the sugar & cocoa in. It was quite pasty and thick after everything was mixed in, so I added ~1 Tbl water to help it spread, my eggs might have been on the smaller side. I used a dark metal 8x8" pan, and 20 minutes was enough time for it to set!

This recipe is simple and amazing. Fudgy goodness. I doubled it and baked it in a 9” x 13” pan and I ended up baking it for 45 minutes, but start checking it for doneness after 35 as all ovens bake differently. This will be my new “Go to” brownie recipe.

These are fool proof and phenomenal. My 11 year old makes them for parties and they never disappoint. We've also made them GF and dairy free with Earth Balance unsalted and sorghum/millet flour with no sacrifice in their perfection. (The GF/DF batch needed longer to bake. Just trust your nose and your toothpick test and you'll know when they're ready.)

I've never had a better brownie. 🥰

I have made these 3 times and theyre absolutely wonderful each time!

I shortcut the hell out of this recipe! Just melt the butter, add the sugar and remainder of wet ingredients. Add the dry ingredients and combine in the same bowl. The brownies turn out perfectly every time! I have made it the traditional way once and have used the shortcut method ever since. Saves time and labor :)

I lessened the sugar to 180g and butter to one stick (around 110g) +7 min bake and it came out perfectly! A bit hard to stay in shape while taking out but super dense and perfect richness that it feels like a rich chocolate cake... :)

I should have paid a little closer attention to the descriptions other bakers provided, but I was looking for a cocoa-based brownie recipe, and the reviews were glowing.... On the plus side, they are very chocolatey. However, although I made these according to the recipe, measured by weight, I found them way too dense and heavy. I read once that there is a great divide among brownie lovers--the people who like them to be intensely fudge-like, and the people who like them more cakey (these would be my people). So, if you are looking for VERY fudgy brownies, I assume these would hit the spot. If not, I'd recommend looking elsewhere or modifying the recipe slightly.

i made these today - used browned butter, reduced the sugar to almost 3/4 cup & baked for about 20 mins. they weren’t as shiny as i’dve hoped but they were chewy and had a chocolatey bitter taste i prefer! i will try to make these again to try to get a better shine on them.

These were such a lovely sweet to make! The transformation from grainy meltedness into the gooey brownie batter was sooo satisfying, almost as satisfying as eating them. I was rushed and didn't try anything fancy with this recipe and it was still exceptional. Plus, using just a wooden spoon and a bowl is always a win. Thank you for this jem!

If you have a SERIOUS sweet tooth this is probably the recipe for you. 250g of sugar for me and my family’s tastes however is too much. I tweaked recipe and used 210g instead and found a little too much on the sweet side... will try less next time around. 22 minutes was the golden cooking time for ooey gooey deliciousness.

These were shiny on top and dense, fudgy and delicious. I used Scharffenberger cocoa powder and added a tablespoon of instant espresso and a shot of chocolate extract to the batter. Big payoff for a one bowl operation! I think these will be my new go to brownie.

Liked not loved. Very dense and thick- more than expected. But also filling. Cooked for 28 minutes. Will probably do for 26 next time. I still love the basic Mark Bittman brownie recipe.

Delicious!! I made a few tweaks: used 2 T espresso instead of the additional cocoa powder, and added 1/4 t cinnamon. Like others, I also had to bake for about 10 extra minutes (but I also live at 7,800' so that could be part of it too). They came out super fudgy and amazing!

This recipe made a delicious brownie using an organic dutch process cocoa by NuNaturals. This will be a go to dessert.

These brownies are my go-to's, they are great and come together fairly easily. I do find, as others mentioned, I need to bake them for about 10 minutes longer than suggested.

These were the best brownies ever. Why anyone would use a box mix I don't know. These are easy to make, moist and so delicious. I did find they took about 8-10 more minutes to cook. I used Droste Cocoa Powder, Dutch process.

Not worth the trouble. Unclear to me why anyone would make this version over tried and true ones. Not sweet enough. decent texture-if you make sure to whip in the eggs to get some lift, but just has a one note chocolate flavor. Don't make this. you'll be disappointed.

These are fantastic, fast and easy to make. Mine needed a couple more minutes in the oven. Great recipe!

I modified this recipe to use low calorie whipped cream cheese instead of butter and a monk fruit sweetener instead of sugar. It came out great! I got 9 very large servings at 100 calories a piece. Highly recommend this recipe.

I’ve been making this for decades; it’s basically the Cuisinart recipe with vanilla added. I reduce the cooking time by about five minutes to emphasize the fudge aspect.

same as smitten kitten cocoa brownie - my go-to and favorite recipe!

My new favorite brownie recipe. It’s a true cross between brownies and fudge. They are addictive. Make sure you use parchment paper nd press intoplacewell because the batter doesn’t flatten much during baking. Bits of chocalatey heaven.

My living room smelled so chocolatey. I love this recipe, because I always have cacao powder in my kitchen. It means that I can bake it everytime :-) The batch tasted a bit bitter, however the brownies turned out so shiny, so fudgy in the centre, it tasted devine. Genius!

My living room smelled so chocolatey. I love this recipe, because I always have cacao powder in my kitchen. It means I can bake it everytime :-) The batch tasted a bit bitter, however the brownies turned out so shiny, so fudgy in the centre, it tasted devine. Genius!

My living room smells so chocolatey. I love this recipe, because I always have cacao powder in my kitchen. The batch tasted a bit bitter, however the brownies turned out so shiny, so fudgy in the centre, it tasted devine. Genius!

Made first time as directed; thin brownie with crackly top--satisfied my box-mix loving fam. Ready in 20 min. The second time, I doubled the recipe and used Cup4Cup gf flour instead of ap. Got a thicker brownie that was loved even more. Baked them for 30.

Dense, fudgy brownies! They were a hit. I skipped the flaky salt on top and instead upped the salt a little bit in the batter. They are great for a quick last minute dessert.

Great fudgy brownie. This size recipe goes a long way as these brownies need to be cut in bite size pieces. So rich!! Very satisfying and delicious.

I just checked my cocoa supply. Yes, I have enough of my Atlasta non-alkakine organic cocoa to make these scrumptious sounding brownies. Only thing I might add is some KAF espresso powder, as it enhances any chocolate confection you add it to.

Just baked these this morning and they are fabulous! They probably could have used another couple of minutes in the oven (27), but they are delicious and not terribly sweet. I sprinkled them with Celtic Salt when I took them out of the oven - May try powdered sugar next time on half of them. This is such an easy recipe, I’m sure I will be making it a lot!

Ive made these a number of times and the are exceptional. I top them with salted caramel and they are to die for! Two things on the production, 1) during the heating of sugar/butter/cocoa I temp it to 155 f. But more importantly, when the eggs are added it is critically to beat (I switch to a stiff whisk) vigorously. If not, it will separate (sweat). This with well mixed flour creates a much lighter texture when baked.

These are delicious. But, be aware, that they are extremely dense and fudge-y, to the point that I would classify them as a hybrid of a flourless chocolate torte and piece of fudge.

Has anyone at a High Altitude baked these? What adjustments did you find you needed?
I am 4000' and in what we say High Desert, so dry climate, so almost every item i bake i have to adjust.
Always looking for the perfect Brownie recipe.
Thank you

I make this recipe all of the time for my friend's daughter, Emma. She LOVES it. At one point, Hershey made a Special Dark cocoa powder that took this recipe over the top, but I think it's been discontinued. :(

Missy Leone, what gluten free flour do you use for this? I omitted the flour completely, which was fine for one batch and not great for a doubled recipe.

This recipe is so good. I followed the recipe exactly as written and these are the best brownies I've ever made. I've made them several times over the last two years and just adore them. They're so much better than any other recipe I've found. The interior is fudgey, the exterior has a beautiful shiny crinkle. The edge pieces and middle pieces have the same amount of fudgey feel. The flavor is to die for.

I always bake according to weight, not volume. So with the weight instructions, you should be good to go. I always bake with a gluten free flour mix because I have to, and it was just fine.

Also, these were a little runny at 20 minutes, but at 25 minutes, they were perfect. You can calibrate your oven to make sure it's at the right temp...those of you having problems with undercooked brownies, perhaps that's the problem.

I cut the recipe in half and cooked for about 20 minutes in a square aluminum foil mold. I pulled them out when the center looked shiny and not quite cooked. This gave me two (substantial) brownies that are crazy fudgy and rich. This is perfect for when you're craving chocolate but don't want to make a full batch! Best brownie recipe ever.

I've been making these cocoa brownies for decades. I got my recipe from the box of Hersheys cocoa. This recipe is basically the same but you don't have to put the ingredients in a bowl over a skillet with water, not necessary.

I have a question. I made 2 batches at once to bring somewhere, and I made one batch to keep and serve to friends. The doubled batch was made with Ghirardelli unsweetened choc, and valhrona unsweetened for the single recipe. That one came out spectacularly, perfect squares. The doubled recipe I made tasted fine but totally fell apart. What do you think it was? Different chocolate or a doubled recipe? Everything else was exactly the same. And I omitted flour in both cases as I am gluten free. Help!

I made these yesterday and followed the instructions and they came out perfect. I added some orange zest to the mix and put some sea salt on top when they came out of the oven. They were yummy.

Why do you recommend 40 strokes with a wooden spoon to mix in the flour. I thought you had to mix flour into mixture with a minimum of mixing so as to not toughen the mixture. Also, is it necessary to do the double boiler technique to melt butter . Why not just carefully melt the butter in a saucepan?

I’ve made this brownie recipe twice in as many months and they have turned out beautifully both times.
I doubled the recipe both times without any issues. I had to add 11 mins to the bake time.
I am most definitely not an experienced baker nor a very precise one and yet they come out perfectly for me. My family absolutely loves these as do I. Perfect in every way!!

Because I'm weird and require portion control, I usually bake brownies in a muffin tin so I get perfect servings. These brownies didn't rise at all. They taste great, though. Maybe next time I'll add an extra egg...

My version, cut sugar to one cup. Whirred sugar in food processor until superfine. Added 1/8tsp of espresso powder. Followed rest of recipe but let batter rest in pan refrigerated overnight before baking. Superb results! Fyi- version with port soaked dried sour cherries added is wicked good.

Just baked this using the weight measurements. At 20m they were liquid at the center when jiggling the pan. 40 minutes & a long rest... and they are still quite raw on the bottom. I literally flipped them over and put them under the broiler! What a mess.. in the future, I think I'd be inclined to try a higher heat and place them in the middle of the oven instead of bottom third. And add more cocoa or flour, or maybe both. This recipe needs a serious amount of tweaking, :(. Bummed! I usually love Alice Medrich recipes.

May I ask.. Did anyone make these in Higher Altitude like over 4000' If so what adjustments did you need to do?? Thanks much,

My brownies came out great, but how on earth are you supposed to get 16-25 brownies? I literally got 6 normal sized brownies out of this....

i make a version of these using whole wheat pastry flour. Works great.

I'm a regular baker and have tried many brownie recipes. This is my new go-to favorite for brownies. They're fudgy and so chocolatey. I have to bake mine for about 40 minutes and I read the comments and saw a lot of people that over cooked the first step trying to get it "glossy" instead of letting it be granular and stopping the cooking when you can no longer hold your finger in the mixture. If you cook it too long and boil it, it will turn into a rock. Just follow the instructions and you'll be golden. But make these. They're so frickin' worth it!

My daughter said they "stuck to the roof of her mouth," and not in a good way. Followed recipe exactly, but other comments were correct in that 25 mins baking time is nowhere near enough! I guess I don't like fudge-like brownies. At least I won't be tempted to eat these and sabotage my diet, LOL.

These are amazing, although the baking time is way, way off. These took 41 minutes at 325 on the center rack of my oven in an aluminum pan. The butter also took a while to melt into the dry ingredients so I think I'll cut it into chunks the next time to speed the process.

I completely omitted the flour at the end (unintentionally) but the result was so moist and delicious that I'm unsure the recipe needs it. It was a total hit!

Thank you to the cooking community! The comment about the sugar butter cocoa mix just needing to be melted and cooked a little was so helpful as I had started to wonder if I should have used caster sugar instead. I will try the other suggestions to melt this together as I did find this part of the process cumbersome. The smoothness of the mix after adding the 2 cold eggs is almost like magic. I forgot to add my walnuts so will do that next time as well as dropping the sugar and substituting almond meal. The mouth feel of the chocolate for this recipe is amazing! Perfect for all the chocoholics out there. Thanks everyone!

I y! . I I iI . I a . 2 . I ? a e. g!!! m

According to
http://www.traditionaloven.com/culinary-arts/baking/cocoa-powder/convert-us-measuring-cup-to-gram-g-of-cocoa-powder.html
¾ cup of cocoa is 88.50 grams
2 tablespoons of cocoa is 14.75 grams
So, the total would be 103.25 NOT 80 grams. That is a large variance.

I learned from my depression-era mother that cocoa powder tastes more chocolaty if cooked with something containing fat for a few minutes. Don't let it burn! That is the purpose of mixing everything with the cold butter THEN melting the mixture over a double boiler. If you're really careful, you could melt the butter in a heavy pan over very low heat instead.

I love this recipe. I usually omit the nuts and reduce the sugar by 1/4 cup. I find that, as with most recipes calling for parchment, buttering (and in this case, dusting with cocoa) is completely sufficient. I wish recipe writerw would think twice before including disposable products.

I've been making these for a while now -- best. brownies. ever. However the double boiler step is too convoluted. Basically, you can think of these as chocolate blondies. Just melt the butter in a pan on the stove on a lowish-medium temp (you don't want it to sizzle) and, as soon as it's liquid, turn down the temp & stir in the dry ingredients. The ingredients come together much faster & more smoothly, and there is nothing here that needs double-boiler treatment.

I got this recipe from another site where they recommended freezing the brownies after they had finished cooling in the pan. This technique seems to help all bar cookies, and it keeps these fudgy, dense, and perfect. (They come to eating temperature surprisingly quickly once removed from the freezer.)

Yup. These are the best brownies. New idea to try: zest an orange and add with the vanilla for new twist... I will never look back.

These are my absolute favourite brownies to bake - I have never looked back. Everyone loves these when I bring them to work or social gatherings!

just a twist that i added as i baked these again today: i added a mashed, overripe banana to the ingredients in the double boiler. it smelled so good and seemed to blend effortlessly with everything before putting it in the baking pan to bake. i also included walnuts so if you're into chocolate, walnuts and bananas, i;d say this addition is for you.

Those are THE BEST!!!!!!!! Thank You so much for sharing!

I've made these a couple times and they are the best brownies I've ever had.
Like others mentioned, I bake them a bit longer - about 28 minutes last time, with an extra oven thermometer to make sure the temp is precise.

Oven type - convection /fan or......??
I am in Europe - should I use the fan for these, or top/bottom conventional heating? Thanks!

These are fudgy brownies, rather than cake style brownies. I melted the butter in a microwave to about 75% melted before mixing in at step 2. That seemed to help the ingredients mix together easily. While the ingredients were cooking in the adapted double boiler, I watched them carefully and stirred a lot. The test of putting in a finger to see if it's hot enough worked for me, but a temperature would have helped, too. On the fourth finger test, I decided the mix was hot enough to stop cooking. I used a spatula to mix in the vanilla. After cooling a little, I whipped the eggs with a spatula sort of on top of the mix and then folded them in quickly. The eggs do make the mix shiny. If I make this again, I may add 3/4 cup flour. The mix with the flour is grainy, not super smooth. But that's similar to how brownies from the Ghiradhelli box mix look, too, before cooking. I had these in the oven at 325 for 21 minutes. The brownies looked too soupy to me. So thinking about the comments, I raised the temperature to 350 and left the brownies in the oven for 6 minutes. That got them to a more solid state, but I still could put a toothpick in and see the batter color the toothpick just a bit. I cooked these in a ceramic pan, but probably should have used metal. I also lined the pan with parchment paper. Maybe I should have coated that with a slight amount of butter and cocoa powder (substitute for regular flour). I took the brownies out of the pan by pulling up on the parchment paper and put that on a rack to cool. These are brownies to eat with a spoon, even after cooling overnight, because they are so fudgy. Still, I love that I could make brownies with items in the cupboard when I didn't have chocolate squares to melt.

I won't be making these again because they turned out undercooked and disappointing. 325 degrees and only 20 to 25 minutes seems low for brownies. I wonder if some people used 350 and 25 minutes instead.

Made them for the first time last night while being snowed in. I skipped the nuts but added pieces of caramel, sea salt and orange zest. Used a smaller pan. Turned out very well! Thanks for the recipe!

I love these and have been baking them for years! They are my favorite!

Made these late tonite. Everything turned out perfect. I prefer kosher salt but that's the only change I made. I bake frequently and I've learned a few tips that may help those who had less than perfect results. 'smoothe' means not lumpy. it does not mean liquidy or runny...doing so would surely ruin this recipe. I use a smaller rectangular metal pan, it makes for thicker brownies. Over mixing...by hand or by mixer is a bad move with all cakes and brownies. You want to mix just until its blended, unless u want a tough, dense outcome. Lastly, when checking a brownie specifically, you ALWAYS want to under bake pretty much everything a tiny bit...it continues to bake after its out of the oven...I learned that in 6th grade!

So I made this last night and followed the directions exactly. I also spent a good deal amount of time going through the comments and questions section here. Yes, my batter was grainy but I waited it out. Yes it did smooth out *a bit* after beating in the eggs and mixing in the flour. The consistency was rather thick but I soldiered on. After baking, it seemed as if the butter had separated and had risen to the top of the bake. Like another commentator suggested, I waited for it to "sink back in." Unfortunately, my brownies ended up greasy tasting and rather unpleasant. The flavour was fine and I have no complaints about that, but everything else just seemed a little off.
Surely I can't be the only one who's had this problem...

Made these last night, and for once, did not change a thing in the recipe. They were outstanding with a little dollop of coconut Nada Moo (non-dairy ice cream) on top. Best brownie. Thanks.

I'm really confused about the first step (the butter, sugar and cocoa powder step). I spent about 4 hours (sorry if I sound dumb) trying to make the mixture smooth, first in a double boiler, then placed the bowl on a pan filled with simmering water. The mixture was grainy and not smooth at all, so I gave up and moved on to the next step, which was to add vanilla and the eggs. When I added one egg, the mixture was super sticky and the egg white?/melted butter (I'm not really what the transparent liquid is) separated from the mixture and I tried mixing vigorously but they wouldn't come together. Can someone explain to me what went wrong and what is the expected look of the mixture from the first step? Thanks :)

I am allergic to nuts. What should would be a good substitute for the walnuts?

Made these twice the 'featherlight' gluten free flour mix for my dad. Dad really approves of these.

Fabulously life-changing. I've only made David Lebovitz's supernatural brownies for the last 10 years but I'll be switching to these. I used "raw" cocoa powder which I think is the same as natural? and switched out half the white sugar for brown. I browned the butter and then added 1.5 TB of water because the mixture looked dry and smitten kitchen says that you lose water when you brown butter. My batter still seemed very stiff and dry and I baked it for just under 30 minutes. Perfectly fudgey! These have a nice buttery flavor but I'm Not too sure if you can taste the brown butter--maybe? but I'll try it next time just regular butter. And the chocolate-ness is off the charts. Would never have expected powder to deliver such a deep dark rich cacao flavor.

I made these brownies tonight. HOLY SHIT!!!! My cats went crazy. The smell of the brownies sent them off into some sexual deviance with our furniture. The began to claw and hump their way into the inside of each couch cushion. Other then that, the brownies weren't too bad.

these come together easily and smell divine while in the oven.
i had to bake them almost 15 min longer than the recipe stated to get them cooked all the way through but so worth the wait!
i assume our girls basketball that's headed to compete at the state level will think so as well :) this recipe is a keeper!

Rich and delicious. I followed the recipe as written and they turned out fantastic. Too bad the company I was expecting didn't come and get to experience these. My husband keeps sneaking out to the kitchen to get another "bite." This will be my new go to brownie recipe. Thank you Alice for a terrific recipe.

I've made these brownies twice in the last week, and they are amazing. I used a mix of nuts (walnut, hazelnut and Brazil nut) that I've been struggling to get rid of.

Baked mine in 9x9 metal pan without parchment at 325 and pulled at 22 minutes. Left them to cool completely. They set fine.

I made these today and they were not baled through enough at 325 for 25 minutes. DId anyone raise the temperature to 350?

I love this recipe! I love how it's so pantry friendly! So chocolatey and easy, utterly a win for me. I will say I reduced the sugar total by 1/4 cup, and I used a combination of brown and white sugar - I think that worked really well. They were more chocolatey than sweet which is my kind of brownie. All about the chocolate and a little bit sweet.

I have made these three times now, but today was the first time I made them with dutch cocoa (Valrhona), the previous two times being natural cocoa powder (the Scharffen Berger natural cocoa she recommends in her books). Natural cocoa powder wins here hands down...with a flavor profile so different you'd think you were using a different recipe. It is worth picking up just for these brownies alone.

The tried and true trick to brownies NOT crumbling when they're cut, ALWAYS cut them with a good, solid plastic knife!

These are very nice, very flat though, but lovely. I would absolutely recommend a scatter of sea salt flakes.

These are the best!

just delicious! recipe very easy to follow and baked in 22 minutes; added a smidge of espresso powder; all the girlfriends loved them!

A friend of mine made these and they were delicious. I have tried twice to make this recipe and they just don't set up. They are liquid after baking.

Did anyone else have a problem with the brownies not rising? They were surprisingly thin, close to a quarter of an inch... the recipe is very easy and the taste is ncie and fudgey, but I would prefer a bit more height.

expecting a smooth batter from the butter, cocoa & sugar, I added about 1/3 cup of olive oil to relax the clumps, and the end result was DELICIOUS.

I added a 1/4 teaspoon almond extract and then sprinkled sliced almonds on top before baking--divine!

These brownies are excellent. The recipe was also very easy to make.

I turned up the heat on the double boiler initially and then reduced it after I added the butter-cocoa-sugar mixture. It was a little grainy but what we need to go for is no lumps in the mixture. It will become shiny and smooth after the eggs are added.

I made a few changes. I had only 3/4 cup of cocoa in my pantry. So I did not add the extra 2 tablespoons. I used 1/2 brown sugar + 3/4 cup white sugar. I also added orange zest from 2 small tangerines. The flavor was just right.

My husband and neighbors loved the brownies. I think they are perfect for gifting.

When I take cakes or similar items to functions or just at home for family to get a nice clean cut I use unwaxed dentil floss. Holding as if I were going to floss I gently saw into cake pulling floss out at one side from the bottom using a napkin for any icing to clean and continue. Works every time

I made one batch of these for a party we're having, and was so impressed with the final product that I decided to whip up another batch, and add a little cinnamon and cayenne. I also accidentally added an entire cup of flour instead of 1/2 cup. Somehow, they still came out great.

As other reviewers have noted, the butter/cocoa/sugar mix will not melt completely over heat - I made the mistake the first time of heating it for more than 25 minutes, trying to get it "smooth" - until I read the comments! I just heat it until the butter melts and everything is incorporated.

how do you cleanly cut the brownies like the picture shown?

Has anyone tried these with some chili powder or cayenne and if so how much would you use?

I've made these a few times and they are wonderful, but does anybody else find it difficult to spread them into the pan evenly? The batter is very stiff and hard to push into corners, especially with parchment liner.

Used coconut oil in place of the butter...divine!

Adding dried coconut flakes to these brownies made them like a giant mounds bar. Still garnished with Maldon too! Thanks for an amazing recipe!

I just made this and I think I overbaked them as its a bit dry, although it was only in the oven for 20 mins. I used dark brown sugar and it really adds to the taste! I'm a massive chocolate lover and this brownie is just simple amazing. I wish I had watched it a bit more to get a fudgey brownie!

can I add peppermint extract to these to make mint brownies ? if so , how much should I add?

I made a batch of these with Cup 4 Cup gluten-free flour, and I'm happy to say they were terrific. Beyond my usual tweaks (1/2 brown sugar, double the salt, a tsp of instant espresso), no adjustments needed.

I'm planning to make these today as they look so tempting! Is it possible to use dark brown sugar for this?

I resisted making these brownies for a long time because I like chewy brownies and not under baked ones. I thought I wouldn't like them but I was dead wrong. They are great. Deeply chocolate and not cloyingly sweet--just right. I did things wrong, I didn't note the 40 strokes. I meant to overbake a bit but I accidently put the oven to 350 for 20 minutes then turned it down to 300 for 10 min. I had a glass pan. But they were so good and I'll going to try it right next time. Thanks for the foil lining tip elsewhere Alice, works like a charm.

Can I put peppermint extract in these to make mint brownies? If so how much?

This is the first from-scratch brownie recipe I've been satisfied with. Perfect chocolate bite. I skipped the double boiler as well, mixed the cocoa, sugar, and butter over low heat (to melt the butter) in the saucepan, then contined adding ingredients into the saucepan. I will be making these frequently!

I always make this recipe by browning the butter first, then adding the sugar and cocoa powder, keeping the mixture on low heat until well-combined (I don't use the simmering water method suggested because I find it isn't necessary--just don't jack the heat up, and you'll be fine). This recipe is definitely a keeper, though. Easily the best brownies I've ever had and some of the easiest to make.

absolutely amazing tasting. Rich but not cloyingly sweet. I'm not fond of any kind of baking, but this was so easy and quick. I chose not to use nuts, followed the directions and ingredient list exacyly and couldn't believe the results! Highly recommend. Sprinkled with Maldon sea salt flakes which brought them over the top.

I am confused about the flour. It says: "1/2 cup (unsifted, measured by stirring briefly, spooning into the measuring cup until it's heaped above the rim, then leveling it with a straight-edged knife or spatula." But using dip and sweep, a -full- cup of flour typically weights 4.5 oz so how, using spoon and sweep, would 1/2 cup weight nearly 5 oz?

Anyway, I prefer to never use cups for flour -- how much flour should I use by weight? "Almost five," if I go by what it says but that would be 1 cup, not 1/2 cup.

Thanks for featuring this recipe! Since I never got around to making World Peace cookies for the holidays there was just enough Valrhona cocoa on hand last night when I made a batch of these brownies instead. Wonderful! Trust the 20-25 minutes specified if you prefer a texture that yields; even though my oven's a bit slow, I found that after 35 minutes, the brownies were more fudge-solid than I would have liked. Should I ever make the recipe again--so many brownies, so little time says Medrich--I'd be tempted to mix in bits of dried, Blenheim apricots or plumped currants & cocoa nibs, though toasted pecans were great. REQUEST: If it's possible to edit the directions or add an explanatory end note, please respond to the confusion many of us had when told to stir melting cocoa mixture in heatproof bowl until soft. The sugar will not melt completely at this stage. After spending much more time at the stove than seemed reasonable, I consulted the recipe published in "Chewy, Gooey...". The wording does not give the impression that the contents of the bowl should lose their grainy consistency. Just a quibble since I am grateful for the nudge and the captivating photograph.

Best brownies I have ever had! Top them with sea salt for better results :)

I adore Alice Medrich, so although I haven't yet prepared this recipe, I couldn't help but notice how nearly identical it is (ingredients & proportions) to the Dec. 2012 recipe in Bon Appetit for "Cocoa Brownies", which is one of my very favorite brownie recipes. Two differences I see are glass baking dish in Bon Appetit's recipe, and they stress not to overbeat after the flour has been incorporated, whereas Medrich instructs to continue beating 40 strokes. The Bon Appetite recipe turns out ultra moist and fudgy with a barely discernible crumb. Another similar brownie is the Mancatcher Brownies recipe devised by a former staffer at The Washington Post, which are much bigger thicker MANLY brownies also made with cocoa and turning out very similar in both rich flavor & texture to the Bon Appetit recipe, except for their size and heft. Both recipes produce brownies that stay perfectly fresh stored covered on the counter for a good 5 days. I also like the Ghiradelli cocoa brownie recipe which is a wonderful brownie but with a slightly lighter texture; unfortunately they start going stale after just a couple of days. The Mancatcher recipe makes a BIG batch of extra thick brownies in a 9x13 pan, so if you want to impress a lumberjack, the Mancatcher recipe is a no-fail go to recipe. Highly recommend all three recipes. The trick to all moist fudge brownies is to pull them out of the oven at the right moment before they lose their marvelous texture.

I made two batches of this, and it's a fabulous brownie. But I didn't find that the mixture got at all smooth in the beginning - and think it would be tough for the sugar to all melt into the chocolate and butter. I would think if the mixture was hot enough for that, then it would be too hot for the chocolate. I almost threw it out, and decided to soldier on with it. So, so glad I did. Both batches also took more like 50 minutes to bake. I added 1 teaspoon cardamom powder to one batch and scattered some malden salt over the top of the other. Just might be the best brownies I've ever made.

What did I do wrong? I tried making these twice and the butter, sugar, cocoa mixture does not get smooth, it kind of seized up and was grainy. The second time, the butter kind of separated out as well. The mixture smelled divine (I did add some espresso powder which tasted amazing!)But from the smell and taste, I want to make these, so someone help please!

These were delicious! I was in a hurry, though, and melted the butter in the microwave and then poured it over the dry ingredients. Brownies were still fantastically fudgey, but I noticed they didn't rise during baking. Is that typical?

Betty
Made these yesterday, the ones with the browned butter. They turned out wonderful, but I agree with the other comments, baking time needs to be increased by 8 - 10 mins. I made the other brownies twice and everyone loved them! Thanks - great recipe.

Me and son made this in a 23cm round silicon cake pan to take on holiday with lots of family, put it in an airtight tin. And forgot to bring it. We remade on hols in an Aga and everyone was very happy. Got home and amazingly our original effort was ok. It was in a cool place in the house and there isn't much to spoil in the recipe (we didn't add nuts). So they keep very well too!

I've made this recipe several times and the results are invariably delicious. I made them again this evening and to my surprise I was out of AP flour and only had bread flour on hand. Best batch yet. The brownies were a bit chewier and slightly crispy while still remaining fudgy. So...if you are craving a chewier brownie, try swapping in bread flour.

Last week, my 3-year son pointed out to me that he's never had a brownie, so I made it a priority to remedy that and make brownies with him over the weekend! I had never tried these before -- they were a big hit all around. I was surprised by their thinness but actually love that about them.

Rachel, I came across a lot of people who agreed that 20-25 minutes was about 10 minutes too short of a bake time. Much better at 30-35. Also, make sure your chocolate mixture is only warm rather than hot when you add the eggs. I've made them 2x now, so just sayin! Hope you try again.

Amazing. Blogged about it here: http://salvegging.blogspot.com/2013/05/cocoa-brownies.html

I was extremely excited to try this recipe out, but it didn't turn out as I wanted it to. My dad said that it was the best brownie he ever had, but my sister wasn't too fond of it because it was much too sweet and had an eggy taste. I found the brownies stuck to the foil that I used to line the pan, so I think I might have undercooked it. I'll definitely try this recipe again but will use less sugar and cook it on a higher rack!

Cut into 25 tiny squares these were perfect for just a quick burst of chocolatey heaven. Delicious recipe!

Mine were very fudgy but perfectly cooked after 35 mins. Fabulous.

These were delicious but I think I must have done something wrong. When they first came out of the oven there was actually melted butter oozing out on top. It got better as they cooled and I absorbed some of the extra grease with a paper towel. What did I do wrong? Despite that, they were a hit-- rich chocolate taste, dense and gooey.

So the batter rose while baking and then as it cooled, collapsed over itself. I got a crumbly cakey top on my brownies and a fudgy, delicious bottom. They definitely need refrigeration before cutting, or they crumble.

So I just tried this recipe, except instead of melting the butter, I beat it. I've baked up this recipe in its original form several times, always to excellent results, but today I wanted a more cakey brownie. I'll comment again when they're out of the oven, but they do look promising.

Just popped these into the oven. I added about a tablespoon of espresso and found it a little wet, although the batter tastes glorious. I'm guilty of overbaking, so I'm off to scrutinize! Thank you for the wonderful recipe.

This recipe is the same one from a friend of mine who got it from his friend who was a missionary. Because of a lack of refrigeration and not being able to find chocolate chips or bars in that particular country they used cocoa powder.

Does the sugar have to be melted before taking it off the heat?

These are amazingly good and simple. Another great genius recipe, one of the best features on Food52.

Can I make these without eggs? Would yogurt be a good substitute? Thank you.

Food52, would you consider putting weights as a measurement along with cups\teaspoons? It's really great for baking.

I am always looking for new and interesting recipes. This is fantastic! It comes together quickly and makes a rich, dense brownie. I will tuck a copy in my camping menu file and try making them over an open fire.

Don't be put off by the granular, odd texture of these in step 2. I kept waiting for the sugar to melt or the mixture to appear glossy & shiny & lovely but it never did until I added the eggs -- Juliet P, you were so right. I also added 2 tsp or so of finely ground coffee (mortar & pestle did the trick) and baked them for about 34 minutes. They cut like a dream after a few hours in the freezer. Tiny pieces are all that's needed. Lovely texture, delicious flavor -- and no unsweeted Baker's chocolate needed!

THESE are the best brownies! I love these Genius recipes...Last week I made Northern Spy Kale salad, Roasted apple sauce / Charlottes (Mrs Padmore would be proud). These are all truly no fail recipes.

Nothing short of amazing. I made these a few days ago, and they were devoured in no time. I've never found a good homemade brownie recipe, and these might just be it. Very fudgy. Requires small pieces IMO.

Is it really only 1/2 cup flour?

Delicious! I've always favored recipes with lots of bittersweet chocolate (notably Dorie Greenspan's Classic), but this is a worthy contender. To up the complexity a bit, I replaced 1/3 of the white sugar with brown; added 1/2 tsp of instant espresso; doubled the salt.

Wouldn't chocolate, as opposed to cocoa, give you a more chocolatey and gooey brownie?

I made these with coconut flour. Used four eggs instead of two, and had to increase the cooking time by about 10 minutes (our oven also runs a tiny bit cool). They turned out fabulous--and this is the first time I've ever baked with "alternative" flour, so I'm not just saying that because I'm used to it. They really are great!

Remarkable recipie. I have been devoted to Jody Rosenberg,s (Rosie's bakery) for 20 years and have never even looked at another recipie. But there is a new champ in town. Shame on you if you don't try this one. Thanks for posting it!

Oh, my, these are so easy and so good.

What is the variation with the browned butter you mentioned? Did you find it made a big difference in flavor?

I'm the family baker and have been making a version of these for years. Made these for a family gathering yesterday, and my siblings pronounced them the best brownies EVER. Thanks for such a brilliant recipe!

These are terrific. Made them this morning and I now have them in "lock-box" so I don't eat them all at once. LOL

Well the comment about the 1/2 cup flour that should nearly weigh 5 oz is wrong. We all know that 1 cup of flour weighs approx. 4.5 oz. Started this recipe, so far is really funny. I'm beginning to have my doubts.

This has been my favorite brownie recipe for years! Making them tomorrow.

I made these last night, and they really are delicious. Most brownies are abominably sweet--you crunch on the sugar--or too dry, or too greasy, or have added chocolate bits, which are, imho, overkill. These are not too sweet, are not greasy, definitely are not dry, but they aren't gooey either, and--best--they are deeply, richly chocolate, or cocoa-y, if that's a better word. My batch took 35 minutes to bake at 325F--I kept checking with a toothpick. Here's a photo of one brownie: http://flic.kr/p/dYBJcC (the left side shows the messy cut I made when the batch had just cooled to room temperature, and the right side shows the clean cut made after chilling. I added crumbled pecans. Really good. Didn't salt top but may next time.

This is my new go to brownie recipe, I added a couple teaspoons of coffee as well. I hope I can sustain from eating all of them myself.

Yu put the salt on after it is baked...while the brownies are still hot...or when they have cooled down?

I was looking for something to serve at a meeting I am having at my house. This is just what I was looking for! Can't wait to get them in the oven.

my ovens busted, and i do so want to make a batch of these, is it possible to make them using a microwave oven? if yes, any guidelines pls?

I just made these with coconut flour (I added one more egg) and they are divine! I can't wait to try them as written.

Am I the only one confused by this article? When did we stop making brownies like this (with cocoa powder)? This is the way I was taught to do them. Am I so old that what was common in my day has become so uncommon as to now be a "new" thing??? (that is a mouthful)

We never tire of yet another approach to 'the best brownies.' Keep them coming, as well as all the other yummies you share.

Buffy, I can pin from this page, the actual recipe. I could *not* pin from the article that links to the recipe.

why can we not pin these images to our pinterest boards?

In the original page they said they added the salt on top as their own twist (it's not in the original recipe).

How interesting that you place the bowl in a wide skillet of simmering water, rather than over a saucepan of simmering water. I've never seen that before!

Just picked Medrich's Bittersweet off my bookshelf for a refresher course. She is the best. By the way, if you like her brownies, you need to try her Nibby Espresso Cookies, made with cocoa nibs and freshly ground espresso beans. A sophisticated: treat, perhaps more for adults than for children: not too sweet, but deep, dark, and delicious!

It's probably salt.

what is that sprinkled on top, please?