Community Pick
Mom's Cocoa Powder Brownies
"Oooey, Gooey, Rich and Chewy. If you are a fan of cake-like brownies, these are NOT for you. This makes a small pan of brownies that are moist and dense and need no icing. They form a crust that cracks and is a wonderful contrast to the fudgy texture of the brownie. Like all other basic brownie recipes, these are a great base for adding in chunks of chocolate, nuts, or whatever. As an adult, I like them with a 1/2 tsp of espresso powder added. For the brownie purist, the nuts are strictly optional. When I'm having one of those "must have chocolate" days, these are the perfect fix. After 1 brownie, I'm cured."
photo by Tinkerbell
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
16 brownies
ingredients
- 3⁄4 cup all-purpose flour
- 1 cup sugar
- 5 tablespoons cocoa
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1⁄2 cup chopped nuts (optional)
directions
- Combine all ingredients and mix well.
- Bake at 350 for 25 to 30 minutes in an 8x8 or 9x9 pan.
- Allow to cool before cutting.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Perfect Brownies. I like a fudgy chewy brownie and these were exactly that. I followed the recipe exactly including bake time. I omitted the nuts because I like a plain chocolate brownie. I cooked them for 25 minutes. I let them cool completely on a wire rack in the pan. I don't know how these could be cakey with no leavening agent.<br/>Anyhow they are perfect -
After reading all the previous reviews I wondered how these brownies would be. I followed your directions to a T. I made a double batch and baked them for 35 minutes in a metal baking pan.<br/><br/>They turned out perfect!! They were chewy, not the least bit "cake like", and enjoyed by all. I will add this to my recipe box. Oh, my family is already asking for a rerun. Thanks so much for this wonderful, easy to make recipe. -
These are fudgy and kind of chewy around the edges which is the way that I like my brownies. I made these yesterday and when I woke up this morning someone in the family had eaten nearly the whole pan, all except for 2 brownies. I think my son and his friend are to blame. Next time I make these I'm going to hide them in my room! I've made these tons of times now and I sometimes double this recipe and put it in a 13x9 pan and bake for 35-40 minutes. These brownies are total chocolate heaven. I think that this would be a great recipe to make a mix from too. I'm going to double this recipe and put the dry ingredients in a canning jar. This mix would store well because it doesn't have baking soda or baking powder in it. I think that it would fit in a quart jar. -
This quick & easy recipe requires simple ingredients that you always have on hand. The flavor & texture were just right (especially if you let the flavor develops by keeping them refridgerated overnight). I tweaked a bit by adding 1/4 tsp Baking Power + 1/4 tsp Salt. Instead of dumping all ingredients in a bowl, I started by mixing cooking oil well with sugar. Then, I added eggs & vanilla extract and stir until incorporated. Finally, I added all the dry ingredients, give them a good stir again before pouring the mixture into my baking pan. This will be my one & only recipe for brownies. Mthks for sharing!!! -
These brownies are a staple in my house. My fiance and I entertain the same group of friends virtually every weekend, and at least twice a month I whip up a batch of these brownies as a dessert to keep us going as we chat late into the night, when dinner has long since worn off. ;) I don't even have to say a word to them; all they have to do is see me bringing out the ingredients, and there are cheers of delight all the way around. I never have leftovers. (Two weeks ago, after the first batch disappeared in the blink of an eye, everyone begged me to make a second batch -- and when I said yes, one of the friends, someone who's usually rather shy, gave me a HUGE hug of thanks!) Sometimes I add a touch of almond extract to boost the flavor, and on occasion I've instead used peppermint extract and mint chips, but the only change I regularly make is with the cocoa -- we all prefer dark chocolate, so when I have in the pantry (which is most of the time), I use Hershey's dark chocolate cocoa instead of the more common milk chocolate variety. This is a real winner! Thanks for sharing!
see 64 more reviews
Tweaks
-
1 to 1 1/2 tsp.- Expresso Powder......for a Mocha flavor. Or.....1/2 tsp. Cinnamon
-
I adied two shots off small expresso shots to them. Also found the baking time was too long. Cooked for 25 mins and I had made a double batch. They were very good. Thx -
The brownies I baked in an 8x8 pan. I checked them after 20 minutes and they were done. I figured after 20 minutes they wouldn't be done yet. They were slightly dry. I imagine if I'd baked them in a 9x9 pan they would have been even drier. Also, I would have used butter instead of oil for better flavor. -
Instead of using oil I used butter. And once the brownies cooled off I added chocolate icing ontop and then dipped the brownies into desiccated coconut. Tasted like lamingtons but better.
-
Such a great recipe, very easy and with very satisfying results. I did substitute a few ingredients and it didn't make a huge difference which goes to show the versatility of this dish. The changes I made were caster sugar instead of normal, sunflower oil instead of vegetable, and organic cocao powder instead of cocoa. My family annihilated them within 24hrs. Thank you for this recipe an absolute god send.
see 5 more tweaks
RECIPE SUBMITTED BY
my name is susan and i'm the proud momma of 2 boys. after 10 years as a project manager in high tech, i'm now a happy sahm. the boys are only 16 months apart, so i always have my hands full. oldest is "in process" of potty training and youngest is just now sleeping thru the night.
<img src=http://sdb.smugmug.com/photos/155733404-Th.jpg> <img src=http://sdb.smugmug.com/photos/155732230-Th.jpg> <img src=http://sdb.smugmug.com/photos/155732380-Th.jpg> <img src=http://sdb.smugmug.com/photos/155732619-Th.jpg>
my husband is Chef #553989. he is my partner in cooking, photographing, raising kids, and every other aspect of life. when hubby travels, i tend to rely on OAMC to make sure i eat well and feel taken care of.
<img src=http://sdb.smugmug.com/photos/13665820-Th.jpg> <img src=http://sdb.smugmug.com/photos/297546-Th-2.jpg> <img src=http://sdb.smugmug.com/photos/291210-Th-2.jpg> <img src=http://sdb.smugmug.com/photos/142205931-Th.jpg>
like most mothers of young children, i've seen my share of pb&j and processed toddler friendly foods. i'm slowly but surely returning to my pre-baby roots and beginning to take pride in what i cook again. the big difference is that now things tend to be faster, simpler, and healthier than 5 years ago. the common theme is that flavor and presentation still matter. quality ingredients and visually appealing food really do make a difference.
my fall garden has tomatos (fingers crossed), radishes, broccoli, chineese cabbage, and onions. i have rosemary, sage, thyme, catnip, dill, basil, mint, and bay laurel growing in pots for my fresh herbs.
zaar has helped me discover a new passion - food photography. the act of photographing my food has altered the way i cook. our food these days is filled with more color and variety, in part because fresh fruits and vegetables make for better photos. and our food is simpler. simple foods are easier to photograph.
<img src=http://www.smugmug.com/photos/189413108-Th.jpg> <img src=http://www.smugmug.com/photos/188592339-Th.jpg> <img src=http://www.smugmug.com/photos/184677008-Th.jpg> <img src=http://www.smugmug.com/photos/183997798-Th.jpg> <img src=http://www.smugmug.com/photos/178246284-Th.jpg> <img src=http://www.smugmug.com/photos/178830143-Th.jpg>
i've decided i'm not a fan of tea sandwiches and that i can't bake a decent biscuit. i could live the rest of my life without eating octopus again. i don't like to cook with canned soup, i think cool whip is an evil abomination, and i think the only purpose for iodized salt is to de-ice things. crisco has been banned from the house.
i have a passion for fresh quality ingredients. i spend extra money for fresh herbs and spices because i believe i can taste the difference. i buy organic when i can, but don't sweat it when i can't. i use whole grains for my kids. i look forward to my occassional trips to central market and specs downtown.
i still have a secret fondness for lucky charms and the insides of oreos. i love chocolate, the darker the better. i've never met a stinky cheese i didn't eat. i cook and eat globally... thai, sushi, curry, morroccan, brazilian, french, you name it. but i also cook and eat locally. i'm a texas girl, and that means i grill/bbq when hubby isn't around. i also love chili burgers, chili cheese dogs, frito pies, and a good cold shiner (beer). i could eat tex-mex every day. i'm a confirmed afficianado of cheap wine and the occassional cheap cigar.
when i'm not momming, wife-ing, or cooking, i like to read sci fi, scrapbook, watch baseball, or collapse in a general state of exhaustion. but these days, just keeping up with all my zaar games keeps me busy.
<img src=http://www.smugmug.com/photos/189989822-Th.jpg> <img src=http://sdb.smugmug.com/photos/200234980-Ti.jpg> <img src=http://sdb.smugmug.com/photos/202850878-Ti-1.jpg> <img src=http://sdb.smugmug.com/photos/203598844-Ti.jpg> <img src=http://sdb.smugmug.com/photos/204124662-Ti.jpg> <img src=http://sdb.smugmug.com/photos/204124664-Ti.jpg> <img src=http://sdb.smugmug.com/photos/204124666-Ti.jpg> <img src=http://sdb.smugmug.com/photos/204124687-S.jpg>
