Cocoa Vanilla Brownies

Introduction

You bake these cocoa brownies in a 9 x 9 inch pan for 20 minutes, which keeps the process short and the texture on the soft side. The combination of cocoa, vanilla, and optional chopped walnuts gives you a straightforward brownie that works for snacks, lunchboxes, or a simple make-ahead dessert.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: about 20

Ingredients

• 2 eggs
• 1 cup (6 ¾ oz / 2.4 dl) white granulated sugar
• ½ cup (4 ¼ oz / 120 g) melted butter or cream
• 4 tbsp cocoa
• ¾ cup (6 ¼oz / 180 g / 1.8 dl) flour
• ½ tsp salt
• ½ tsp baking powder
• 1 tsp vanilla
• ½ cup (4 ¼ oz / 120 g / 1.2 dl) chopped walnuts or other nuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 x 9 inch (23 x 23 cm) square cake pan.
2. Whisk eggs until light in a medium-sized bowl.
3. Add sugar, melted butter, and cocoa. Mix well.
4. Add flour, salt, baking powder, vanilla, and nuts. Mix well with a rubber spatula.
5. Pour into prepared pan. Bake for 20 minutes at 350 °F/175 °C (Gas Mark 4).
6. Cool.

Variations

• Use melted butter instead of cream if you want a denser, richer brownie with a firmer crumb.
• Use cream instead of melted butter if you want a slightly softer, lighter texture.
• Omit the chopped walnuts or other nuts for a smoother brownie and a nut-free version.
• Swap the walnuts for pecans or hazelnuts to keep the crunch but change the flavor profile.
• Use Dutch-process cocoa instead of regular cocoa for a darker color and a rounder chocolate flavor.

Tips for Success

• Whisk the eggs until light before adding anything else; that step helps the batter mix more evenly.
• Make sure the melted butter is warm, not hot, so it blends into the eggs without cooking them.
• After adding the flour, mix with the rubber spatula just until the batter is combined to avoid a tougher texture.
• Check the brownies at 20 minutes; the top should look set and the center should no longer be glossy.
• Let the brownies cool fully before cutting, or the center can seem underdone even when baked through.

Storage and Reheating

Store the cooled brownies in an airtight container. They keep at room temperature for 3 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.

For freezing, wrap individual pieces or the whole slab tightly, then place in a freezer-safe container or bag. Thaw in the fridge overnight or at room temperature for about 1 hour.

To reheat, microwave a piece for 10 to 15 seconds for a softer texture. You can also warm several pieces in a 300°F oven for 5 to 8 minutes.

FAQ

Can you leave out the nuts?

Yes. The nuts are optional, and leaving them out gives you a smoother, slightly more uniform brownie.

How do you know when these brownies are done?

The top should look set, and a tester should come out with moist crumbs rather than wet batter. If the center still looks shiny and loose, give it a few more minutes.

Can you use butter instead of cream, or cream instead of butter?

Yes. Butter gives you a richer, denser result, while cream makes the crumb a bit softer and lighter.

Can you double this recipe?

Yes, but use a larger pan so the batter depth stays close to the original. Start checking a doubled batch a few minutes after the original bake time and continue until the center is set.