Easy Cocoa Brownies aka King Arthur Bag Quick & Easy Brownies
An easy fudge brownie made with cocoa powder. You can use any brand of cocoa powder, but Valrhona makes them extra good.
Servings 16 slices
Cost 5
Ingredients
- 1 cup all-purpose flour (126 grams)
- ¾ cup unsweetened cocoa powder, natural or Dutch (64 grams)
- 2 cups granulated sugar (390 grams)
- ¼ teaspoon kosher salt or table salt
- ¼ teaspoon baking powder
- 1 teaspoon espresso powder or coffee extract
- 3 large eggs room temperature
- 8 tablespoons unsalted butter, melted and cooled slightly (114 grams)
- ¼ cup vegetable oil (50 grams)
- 2 teaspoons vanilla extract
- ½ cup bittersweet chocolate chips or chopped chocolate optional
Instructions
- Preheat oven to 375 degrees F. Line a 9x12 or 9x13 inch pan with foil and grease the foil or just grease the pan. For thicker brownies, use a 9-inch square pan and preheat to 350 degrees F.
- Stir the flour, cocoa powder, sugar, salt, baking powder and espresso powder (if using) together in a large mixing bowl.
- Add the eggs, butter, oil and vanilla and beat on low speed or by hand with a heavy duty scraper (the batter will be thick) just until well blended. Stir in chocolate chips or chocolate pieces if using.
- Bake at 375 degrees F for about 25 minutes for the 9x13 inch pan or up to 32 to 40 at 350F if using a 9-inch square pan.
- Let cool completely, then lift from the pan and serve. If desired, chill before serving.
Notes
This batter is adapted from a back-of-the-bag recipe from King Arthur flour. King Arthur makes the brownies in a 9x13 inch pan and uses a baking temperature of 375F. I like my brownies a bit thicker, so I decreased the pan size to a 9 inch square, reduced the temp by 25 degrees and increased the baking time to about 40 minutes. Brownies are done when a meat thermometer inserted registers 212.