Moist Fudgy Cocoa Brownies
photo by DeliciousAsItLooks
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
24-30
ingredients
- 1 cup margarine
- 1 cup baking cocoa
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- chopped nuts (optional)
- chocolate chips (optional)
directions
- Set oven on 350.
- Coat 11 1/2 x 7 1/2 glass pan with margarine or butter (or slightly larger for thinner brownies*might have to adjust cooking time*).
- In a saucepan or glass bowl melt margarine.
- Mix in by hand eggs and vanilla, then flour, salt, cocoa and sugar till moistened.
- With mixer on low/med beat just till mixed.
- Don't overbeat.
- Fold in nuts and/or chocolate chips if desired.
- Pour into prepared pan and level with spatula or spoon.
- Bake 25-30 minutes, or test with toothpick.
- I like mine gooey in the middle.
- Cool and frost if desired.
- (Try my Fluffy Butter Cocoa Frosting) Cut into desired servings.
Reviews
-
These were excellent. I subbed melted butter for margarine since I don't buy margarine. Since my cocoa was a little lumpy, I sifted all the dry ingredients together first. Then I just hand mixed everything in a single bowl, the batter was smooth, glossy and easy to handle. I made them in mini-muffin pans (it made about 40 "two bite" type brownies) and had to adjust the bake time to about 17-18 minutes to account for the difference in pan. Note: I sprayed my non-stick mini muffin pans with cooking spray first and had no problem getting them out while they were warm, I suspect that if they cooled in the mini muffin pan they might be a problem to get out. I topped them with chocolate frosting, just delicious. They went very quickly, everyone was saying how good they were. Thanks for posting these, ~Lana~.Â
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Tweaks
-
These were excellent. I subbed melted butter for margarine since I don't buy margarine. Since my cocoa was a little lumpy, I sifted all the dry ingredients together first. Then I just hand mixed everything in a single bowl, the batter was smooth, glossy and easy to handle. I made them in mini-muffin pans (it made about 40 "two bite" type brownies) and had to adjust the bake time to about 17-18 minutes to account for the difference in pan. Note: I sprayed my non-stick mini muffin pans with cooking spray first and had no problem getting them out while they were warm, I suspect that if they cooled in the mini muffin pan they might be a problem to get out. I topped them with chocolate frosting, just delicious. They went very quickly, everyone was saying how good they were. Thanks for posting these, ~Lana~.Â
RECIPE SUBMITTED BY
Lana9831
Phoenix, 77
Busy single mom with one in high school and one in college... time flies!
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