Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Bittersweet Cocoa Brownies

Scott Phillips

Yield: Yields 16 brownies.

Brownies made with cocoa powder are softer on the inside than those made with bar chocolate. I like the tart and lively flavor of natural cocoa powder here; Dutch-processed gives a mellower flavor. Try both types to see which you like best.


  • 2-1/4 oz. (3/4 cup) unsweetened cocoa powder
  • 1-1/3 cups granulated sugar
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. table salt
  • 5 oz. (10 Tbs.) hot melted unsalted butter
  • 2 cold large eggs
  • 1-1/2 oz. (1/3 cup) all-purpose flour
  • 1 cup broken walnut or pecan pieces (optional)


  • Heat the oven to 325°F. Line an 8×8-inch baking pan (preferably metal) with foil across the bottom and up two opposite sides of the pan.
  • In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and hot melted butter with a hand mixer or with vigorous strokes of a whisk. Add the eggs, one at a time, beating until the batter is thick and lightened in color, 1 to 2 min. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts, if using. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the center comes out with a little fudge batter clinging to it, 28 to 30 min.
  • Let the brownies cool completely in the pan on a rack. Lift the ends of the foil to remove them. Invert the brownies on a tray and peel off the foil.  Turn the brownies right side up on a cutting board and cut into squares (wipe the knife between each cut, as the brownies will be soft and sticky).


Rate or Review


  • Paw81 | 03/31/2014

    I usually substitute olive oil or sometimes coconut oil for the butter, mostly because I'm sure to have the oil on hand and it's one less step without melting. I also love the nutty flavor of olive oil. Don't get me wrong, butter is amazing, but I'd rather eat it straight on great bread or in a croissant, where I can really appreciate the flavor. The texture of these brownies is fantastic whichever fat you use, especially cold, and between the oil, walnuts and cocoa I almost feel like it's a health food.

  • schmigle | 01/12/2014

    Best brownie recipe you can make, and I agree they are better the next day.

  • kitemkat | 10/08/2013

    It needs to be noted that these brownies are better the next day. The day I made them, they were ok but not great. The next day, fabulous! So good. I think next time I make them, I might tweak them a little, with a touch more flour (maybe 1/2c instead of 1/3) and maybe sugar (I like things sweet). But very good, very fudgy.

  • arndjess | 05/22/2013

    These were really good! The only issue is that they fell apart when I tried to cut them (after letting them cool to room temperature). Next time I'll try chilling them in the fridge so they harden and hopefully stay together better.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks