Rich and fudgey cocoa brownies. Simple ingredients and even simpler to whip up but big on flavour! It’s got that classic crackly top and decadent melt-away chocolate texture.
Greetings from Thailand! Currently on the floor of the DMK airport chilling out by the electrical outlets so that I can write this post. It’s 3am here and I’m still wide awake. Can’t believe I’ve been on the road for about 24hrs now. I’m SO mentally exhausted. Totally forgot about the unglamorous side of backpacking. It’s been gate after gate, layover after layover and flight after flight. So far, motion sickness 1, Connie 0. But it’ll all be worth it when I get to see what’s beyond these airport walls.
Alright onto the brownies. I almost didn’t make these brownies because it felt too much like cheating. It’s tooooo easy. I’m so used to bombarding you guys with tedious 10 step recipes that anything less just feels wrong.
Classically rich and fudgey cocoa brownies
I’m also super skeptical about anything with a superlative in it. “Best exchange rates in Thailand!”, ” Best gelato in town”, “Best chocolate cake you’ll ever eat!” See what I mean? It’s like they’re trying to overcompensate for something right?!
But two things about this recipe guaranteed greatness.
1. Smitten Kitchen uses this as her go-to brownie recipe.
2. Alice Medrich is the creative genius behind these fudgey chocolatey gems.
Chocolate.org sent me an awesome care package of Choclatique products and in it was a bag of cocoa rouge. I knew that this would be the perfect recipe to put that cocoa to the test. Without any other chocolate components in the recipe, the cocoa flavour would get the full spotlight to do its thang.
I’m usually disappointed with cocoa brownies but these were insanely good. The quality of the cocoa really shined through and created a brownie with the most full body flavour I’ve ever had.
The Choclatique cocoa rouge is unlike anything else I’ve had before. It looked and tasted beautiful. (Who calls cocoa beautiful?! This girl does.) The colour was deep brown with a slightly red hue. The texture felt velvety and smooth on my fingers. The aroma, OH THE AROMA, was deeply chocolatey with an earthy undertone. This cocoa is the REAL deal. If you’ve been thinking bout upgrading the can of Fry’s in your cabinet but still want something versatile enough for all types of cocoa recipes, this is it!
Where to get the ingredients:
Choclatique is a premium brand founded by chocolate lovers like you and I. They are based in west Los Angeles but can ship worldwide. Their specialty? Hand-crafted, quality chocolate with the perfect marriage of modern-artisan and old-fashioned techniques.
Their selection is HUGE. A true Chocoholic’s dreamland. They have chocolates to satisfy all chocoholics. If you got a special chocolate lover in your life, get them something out of the box! (Ha, see what I did there?) Speaking from a picky chocoholic perspective, we’ve seen typical chocolate way tooo often. Don’t bore us. They have loads of exotic ingredients for the baker in your life too!
You can buy their products on chocolate.org. This website carries a bajillion specialty artisan chocolates made by brands in Canada and USA. Sit back, grab five snacks or ten and surf the hundred of pages of chocolates that they have (one of my favourite pasttimes. Seriously.)
The texture of the brownie was like fudge and melted away smoothly on zee palate. It was chocolatey without being overly sweet. Every bite was decadent and left you wanting more. I usually don’t enjoy eating what I make but I had about 3 of these in one go, then another 3 later on in the day. Even my sister who is the pickiest of picky eaters liked em!
More brownie recipes like this:
White Chocolate Matcha Brownies (one of my most popular recipes!)
Rich and Fudgey cocoa brownies recipe:
Rich and Fudgey Cocoa Brownies
- 10 tablespoons unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup plus 2 tablespoons cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs cold
- 1/2 cup all purpose flour
- Preheat the oven to 325°F.
- Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water.
- Stir from time to time until the butter is melted and the mixture is smooth and hot
- Remove the bowl from the skillet and set aside briefly until the mixture is only warm
- Stir in the vanilla with a wooden spoon.
- Add the eggs one at a time, stirring vigorously after each one.
- When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula
- Spread evenly in the lined pan.
- Bake until a toothpick inserted into the center emerges slightly crumbed with batter, 20 to 25 minutes
- Let cool completely on a rack before cutting
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
Product sponsored by Chocolate.org but review and opinions are completely honest and written by me.