Welcome to the world of wonderful sinfully delicious brownies, this Cocoa Brownie is moist and with the perfect chewiness and thickness. How could something so simple be this delicious?
Simplicity is beauty, and that describes exactly this Thin and Chewy Cocoa Brownie. Sometimes we look past the simple recipes because we always aim for somethings fancy and elegant, but let me tell you this. A simple recipe like this can be turned into something fancy and elegant looking, it’s just how you serve it and plate. But seriously, even if you serve this plain, this will still look tempting and delicious.
This cocoa brownie is as simple as any other brownie I have in my website. But it uses cocoa powder instead of melted chocolate, that simplified the process even more, plus you do not need any hand mixer to make it. This is really such a breeze and easy recipe to make.
How to make this simple and easy brownie
You’ll start by mixing the wet ingredients mixture, butter, sugar, egg and vanilla extract. Then you’ll move on to mixing the dry ingredients flour, cocoa powder, salt and baking soda. Then the final step of mixing the wet and the dry ingredients. That’s all you have to do to prepare the brownie batter, then leave everything to the oven while you do other things.
What to expect in terms of texture
This brownie has a nice moist and fudgy texture and it has a nice perfect thickness. It’s super chewy and soft at the same time, the sides as slightly crunchy and the top, well I call it perfectly cracked. I think brownie is one of the recipe where I am extremely happy to see cracks on top. So how to make sure you got those beautiful crack? I find that the perfect number of fold and strokes is 50 to achieve the cracked top. Since we used not too much flour in the recipe (only 1/4 cup) folding it 50 times over will not make it tough but that number of strokes will help the egg mix properly with the batter thus creating a nice cracked top. Do not be tempted to use a mixer to mix it as we do not want to incorporate too much air into the batter, incorporating too much air will not result to a chewy and fudgy texture. It could also be a risk to having a sunken brownie if not bake and timed properly.
I cannot express how happy I was with this recipe, so fudgy and chewy even without having to use melted chocolate. Now, to serve this, with generous scoop of Vanilla ice cream please. Whipped Cream and Chocolate Ganache are welcome too, as they say the more the merrier. Indulge, and don’t be guilty. I’ve had my share of this brownie in all possible way, even with Salted Caramel Sauce on top, crazy delicious.
It’s a small batch of 4, with something this delicious I find it safer for me because I don’t have strong self-control when I’m around this brownie. Or maybe it will not be the same case for you, maybe you need a bigger batch for sharing. In that case, make 2 batches of this and go share it with your friends. Let’s get started!
- 1 Egg (room temperature)
- 4 tbsp butter – slightly melted
- 1/2 cup granulated white sugar
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- Preheat oven to 350F. Spray a 8 by 4-inch bread pan (don’t use a 9 by 5 or they’ll be too thin) with non-stick baking spray or a 5×5 square pan. Line bottom with parchment paper, leaving a overhang on the side for easy removal and lifting.
- Wet Ingredients: Place butter in a microwave safe bowl and heat in microwave until 2/3 of the way melted, about 25 seconds. Mix in sugar, stirring until butter is fully melted, then mix in egg and vanilla extract.
- Dry Ingredients: Sift flour, cocoa powder and baking soda over the wet ingredients.
- Wet Ingredients + Dry Ingredient: Mix the batter, 50 folds/strokes. Do this manually, do not use a mixer we do not want to incorporate more air into the batter.
- Bake: Pour into prepared baking dish and spread into an even layer. Bake in preheated oven until set, about 20 minutes. Do not over bake. Start checking 5 minutes before the minimum time, you want the center to still be a little bit soft while the edges starts to lift away from the side.
Recipe Adapted from: Cooking Classy
My Other Brownie Recipes:
- How to Make an Extremely Fudgy Brownie
- Small Batch Easter Fudge Brownie Bites
- Small Batch Black Forest Brownie Cake
- [VIDEO] Brookie: Brownie & Cookie in One, a Two in One Treat!
- [VIDEO] Chocolate Brownie Tart
- Single Serve Brownie A la mode in a Mug
- Cream Cheese Brownies
- Small Batch Easter Caramel Egg Brownie
- Basic Brownie
- Soft and Chewy Brownie Thins
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
My Latest Video
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.
FOLLOW SweetNSpicyLiving on Social Media Facebook | Instagram | Pinterest | Twitter
Hi… Couldn’t find the measurement for baking soda in the recipe… Please share. Thankyou.
LikeLiked by 1 person
Thank You for asking, I updated the post. 1/8 teaspoon only