I’ve tested many different versions of brownie recipes, searching for what I thought was the perfect one-pot brownie. I think I got there, and many agreed…but others begged to differ. Well, not others. Just my friend Abby Schneiderman. While most people loved the fudgy one-pot brownies, Abby could not stop talking about a recipe I had made that used only cocoa powder, no other chocolate, and which certainly made things quite easy. Abby made and enjoyed almost every recipe in the first book but was not to be swayed in her nutty loyalty to the cocoa brownies recipe that I thought was second best. She brought them to parties, made them for celebrations, and all the while told everyone how wrong I was to have chosen the other brownies recipe over this one. Well, I went back and found the recipe and made them. I’m not saying she was right. I’m saying she has a point. My friend David Schiller, who finds the right words for everything, pronounced this an excellent morning brownie after eating one at 10 a.m.–Katie Workman
LC What Folks Are Saying About This Recipe Note
“A very moist, somewhat cakey brownie.” “A one-pot wonder!” “Not overly sweet, fudgy, or dense.” “The recipe could not have been easier.” “Perfect in those instances when you don’t have a lot of space, equipment, and time.” “A great recipe that you’ll come back to again and again.” That’s what folks are saying about this cakey one-pot cocoa brownies recipe.
One-Pot Cocoa Brownies Recipe
- Quick Glance
- 15 M
- 55 M
- Makes 24 brownies
- 3 sticks (12 ounces) unsalted butter, plus more for buttering the baking pan
- 2 1/2 cups (500 grams) granulated sugar
- 1 1/4 cups (about 120 grams) unsweetened cocoa powder
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher or coarse salt
- 1. Preheat the oven to 350°F (177°C). Generously butter a 9-by-13-inch baking pan.
- 2. Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and stir in the sugar and cocoa powder. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Stir in the flour, baking powder, and salt, mixing until the batter is completely smooth.
- 3. Pour the batter into the baking pan, smoothing the top. Bake until a toothpick or a skewer inserted into the middle of the pan comes out almost clean, 35 to 40 minutes.
- 4. Let the brownies cool completely in the pan on a rack before cutting them into 24 squares. These keep in a tightly sealed container for about 5 days, and can also be frozen.
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