Cocoa Brownies Recipes

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COCOA BROWNIES



Cocoa Brownies image

Classic cocoa brownies with less sugar and calories using Stevia In The Raw.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 55m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter, melted
½ cup Sugar In The Raw®
½ cup Stevia In The Raw®
½ cup all-purpose flour
1 teaspoon baking powder
3 eggs
1 teaspoon vanilla extract
⅓ cup Dutch-process cocoa powder
1 cup chopped walnuts

Steps:

  • Preheat oven to 350-degrees F. Grease an 8-inch baking pan and set aside.
  • In a large bowl, beat together the melted butter and Sugar In The Raw and Stevia In The Raw. Add flour and baking powder and mix well to combine.
  • Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, cocoa powder and walnuts.
  • Mix well and pour batter into prepared baking pan.
  • Bake for 20 minutes.
  • Cool for 10 minutes in the pan, then cut into 12 squares.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 17.3 g, Cholesterol 66.8 mg, Fat 15.8 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 6.1 g, Sodium 60 mg, Sugar 9.9 g

COCOA BROWNIES



Cocoa Brownies image

Make and share this Cocoa Brownies recipe from Food.com.

Provided by CCLady

Categories     Bar Cookie

Time 35m

Yield 16 brownies

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, melted
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts

Steps:

  • Heat over to 350º.
  • Grease 9" square pan.
  • Stir butter, sugar and vanilla in large bowl.
  • Add eggs; beat well with spoon.
  • Combine flour, cocoa, baking powder and salt.
  • Add gradually to butter mixture, beating until well blended.
  • Stir in nuts if desired.
  • Spread into pan.
  • Bake 20-25 minutes or until brownies begin to pull away from the sides of the pan.
  • Cool.
  • Frost if desired.

COCOA BROWNIES



Cocoa Brownies image

Provided by Bon Appétit Test Kitchen

Categories     Chocolate     Egg     Dessert     Bake     Low Sodium     Vanilla     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, cut into 1" pieces
1 1/4 cups sugar
3/4 cup Scharffen Berger natural unsweetened cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup all-purpose flour

Steps:

  • Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.
  • Melt butter in a small saucepan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
  • Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
  • Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

COCOA BROWNIES



Cocoa Brownies image

Make and share this Cocoa Brownies recipe from Food.com.

Provided by Fauve

Categories     Bar Cookie

Time 31m

Yield 1 9x9 inch pan

Number Of Ingredients 8

2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/3 cups sugar
1/2 cup cocoa
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup chopped nuts (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Place eggs in mixing bowl.
  • Beat till slightly frothy.
  • Add oil, vanilla; mix well.
  • Stir in sugar and cocoa.
  • Mix well.
  • Stir in flour, salt and nuts till well blended.
  • Pour into vegetable oil sprayed 9x9" pan.
  • Bake at 350 degrees for 22 to 26 minutes.
  • (Don't overbake!).
  • Cool, cut into bars.

ONE BOWL COCOA BROWNIES



One Bowl Cocoa Brownies image

Customize these low-impact brownies with different combinations of your family's favorite toppings--and make everyone happy.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 16 brownies

Number Of Ingredients 10

Nonstick cooking spray, for spraying the foil
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon fine salt
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray.
  • Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan.
  • Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve.

COCOA CAKE BROWNIES



Cocoa Cake Brownies image

These fudgy brownies are delicious. People say that the moist treats have a texture somewhere between chewy and cake-like brownies. We like to break them into pieces and create a trifle with chocolate pudding, toffee chips and whipped topping.-Helen Turner, Upland, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 8

1 cup butter, melted
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
7 tablespoons baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.

Nutrition Facts : Calories 109 calories, Fat 7g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 123mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

COCOA BROWNIES



Cocoa Brownies image

Provided by Marian Burros

Categories     weekday, dessert

Time 50m

Yield 16 squares

Number Of Ingredients 12

3/4 cup cake flour
2/3 cup sugar
1/3 cup European-style cocoa powder
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg white
1/2 cup evaporated skim milk
3/4 cup applesauce
1/2 cup light corn syrup
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Spray an 8-by-8 or 9-by-9-inch square pan with nonstick cooking spray.
  • Thoroughly mix flour, sugar, cocoa, cornstarch, baking powder, baking soda and salt.
  • In another bowl, whisk the egg white and milk and then stir in applesauce, corn syrup and vanilla. Stir in dry mixture until blended.
  • Pour batter into prepared pan and bake 35 to 40 minutes, or until knife inserted in center comes out clean. Cool in pan and cut into squares.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 119 milligrams, Sugar 18 grams

BEST COCOA BROWNIES



Best Cocoa Brownies image

Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

Provided by Alice Medrich

Categories     Cake     Chocolate     Dessert     Bake     Quick & Easy     Pecan     Vanilla     Fall     Winter     Edible Gift     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 large or 25 smaller brownies

Number Of Ingredients 10

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Special Equipment
An 8-inch square baking pan

Steps:

  • Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the 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 enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
  • 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. Stir in the nuts, if using. Spread evenly in the lined pan.
  • Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
  • Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

HOT COCOA BROWNIES



Hot Cocoa Brownies image

These brownies are a chewy, chocolaty snack that are good for after dinner or after-school desserts.

Provided by CocoaGirlie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 48m

Yield 12

Number Of Ingredients 7

2 cups hot cocoa mix
¾ cup butter
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
¼ cup milk
1 cup all-purpose white flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking pan.
  • Place hot cocoa mix and butter in a large microwave-safe bowl; microwave until butter is mostly melted, about 3 minutes. Stir well. Add sugar, eggs, and vanilla extract and mix thoroughly. Add milk; mix until batter is thick and creamy. Mix in flour.
  • Bake in the preheated oven in 5 to 10 minute increments until set and sticky in texture, 25 to 65 minutes. Let cool for 10 minutes before cutting into bars.

Nutrition Facts : Calories 376 calories, Carbohydrate 59.6 g, Cholesterol 77.4 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 209.1 mg, Sugar 47.7 g

VEGAN FUDGY COCOA BROWNIES



Vegan Fudgy Cocoa Brownies image

Okay, these brownies can be addicting so beware. Each bite has a soft chewy velvety texture with a very fudgy chocolaty taste. To make my brownies vegan, I used kidney bean aquafaba (bean water) to replace the egg and vegetable oil to replace the butter. I thought there would be an awkward taste because kidney bean aquafaba (bean water) has a umami taste but it went undetected.

Provided by AquafabaTestKitchen

Categories     Vegan

Time 27m

Yield 9 Squares

Number Of Ingredients 7

1/4 cup and 2 tablespoons vegetable oil
1/2 cup unsweetened cocoa powder
3/4 cup sugar
1/2 cup kidney bean water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F. Grease an 8x8 square pan.
  • Drain the bean water from a can of kidney beans in a measuring cup. This kidney bean water will be used as an egg replacement.
  • In a medium bowl combine oil, kidney bean water, vanilla, cocoa powder and sugar. Stir until fully dissolved.
  • Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
  • Spread in pan and bake for approximately 22 minutes or until the center is slightly set.
  • Cool completely then cut into 9 large squares.

Nutrition Facts : Calories 155.6, Fat 6.8, SaturatedFat 1.2, Sodium 66.3, Carbohydrate 24.8, Fiber 1.8, Sugar 16.8, Protein 1.6

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Top Asked Questions

What is the best recipe for Brownies?
Stir butter, sugar and vanilla in large bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Add gradually to butter mixture, beating until well blended. Stir in nuts if desired. Spread into pan. Bake 20-25 minutes or until brownies begin to pull away from the sides of the pan.
How long does it take to make brownies with cocoa?
Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan or pans. Bake 30 to 35 minutes for 13 x 9 x 2-inch pan (20 to 22 minutes for 8- or 9-inch pans) or until brownies begin to pull away from sides of pan.
What do cocoa Brownies taste like?
These Cocoa Brownies are: shiny, crispy, and crackly on top rich and fudgy in the middle loaded with gooey chocolate chips made with affordable everyday ingredients completely from scratch sure to become your new favorite brownie recipe always a crowd-pleaser!!! How to Bake Brownies In a saucepan melt the butter and 1/2 cup of the sugar.
What kind of cocoa powder do you use for Brownies?
I’ve used a variety of cocoa powders. You can use natural cocoa powder, Dutch-processed cocoa powder, or raw cacao powder to make these. Use what you love, but I love the flavor of Droste Cacao (a Dutch cocoa powder) in these brownies.

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