Fudgy Cocoa Brownies (no chocolate required)

Video Demonstration:


10 Tablespoons (145 Grams) unsalted butter, cut
1/2 Pound (227 Grams) Granulated Sugar
3/4 cup plus 2 tablespoons (70 Grams) Cocoa Powder (unsweetened)

1/4 Teaspoon Salt
2 Teaspoons Vanilla Bean Paste or Vanilla Extract
2 Eggs

1/2 cup (65 Grams) Flour + 3/4 Teaspoon Espresso Powder
1/2 Cup (70 Grams) Toasted Cashews, chopped (optional)


  1. Preheat oven to 325F/160C and grease an 8 inch square baking pan. If desired, you can add a layer of parchment or wax paper to baking pan.
  2. Using a double boiler, stove safe mock up double boiler or microwave (see video), melt chopped cold butter, sugar and cocoa powder until combined. (If using a microwave), remove from microwave every 45 seconds to stir (ensure it is set to medium heat).
  3. Once melted, add in salt and vanilla.
  4. Using a whisk, beat in eggs one at a time until combined.
  5. Using a spatula or wooden spoon, fold in flour and espresso powder and add toasted nuts (if preferred). Fold just till combined.
  6. Pour mixture into square pan and spread evenly.
  7. Place in centre rack of oven, let bake for about 20 minutes or until toothpick comes out with tender crumb (should not be wet)
  8. Let sit for about 20-25 minutes and cut into squares!
  9. Enjoy!

Serve immediately with whipped cream or store in an air tight container for later use.

Optimization Tip: refrigerate these overnight for a richer flavour.

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