Best Ever Cocoa Brownies – The Comfort of Cooking
Soft and moist chocolate brownies prepared in less than 10 minutes! Just a bowl and a handful of pantry staples for the best brownie ever. These are constantly requested by friends and family - everyone loves them. Add your favorite mixes like nuts, marshmallows or chocolate chips. Amazing with vanilla ice cream! I have a […]

Soft and moist chocolate brownies prepared in less than 10 minutes! Just a bowl and a handful of pantry staples for the best brownie ever. These are constantly requested by friends and family - everyone loves them. Add your favorite mixes like nuts, marshmallows or chocolate chips. Amazing with vanilla ice cream!

I have a problem. The problem with not having candy at home is that I always have the ingredients to make these irresistibly buttery chocolate brownies. You only need pantry staples and a few minutes to craft them. And, while I'm pressed for time as a new home school teacher (yeah?), I usually have both.

We've loved this easy cocoa brownie recipe for over 10 years. This recipe requires a bowl, less than 10 minutes to prepare, and is completely foolproof. The brownies are chewy, melt-in-the-mouth and melting every time. Especially with a scoop of vanilla ice cream! These brownies have been my reliable choice when the craving for chocolate is high or for a quick dessert for the guests. Everyone loves them.

The steps are simple:

• Preheat your oven and coat a square baking dish with cooking spray.
• Whisk butter and sugar in a medium bowl.
• Stir in two eggs and the vanilla extract.
• Incorporate the flour, cocoa, salt and baking powder.
• Bake for 30 minutes, let cool and cut into squares.

If you need a quick dessert to satisfy your cravings and satisfy your friends and family, that's it. These hardly take any time, are super addicting, and my family is always favorite. I am asked to do them every two weeks, and they fly off the set.

Do you want to get creative while serving? Add a carton of vanilla ice cream for the spoon, or whipped cream, and toppings like nuts, chocolate chips or peanut butter chips, M & M's, cookie pieces, crushed peppermint so that everyone can make theirs unique. Or, just savor these brownies as a downright scrumptious treat.

Looking for more brownie recipes? Try them out!

Easy Chocolate Chunk Caramel Brownies
Ooey Gooey S'mores Brownie Bars
Easy Pumpkin Chocolate Brownies
Amazing 3 Ingredient Nutella Brownies
3 Ingredient Salted Chocolate Brownie Fruit Pie

Want a different kind of dessert recipe? I got you covered!

These brownies are our go-to when you crave chocolate. They're SO easy to make with pantry ingredients we always have on hand - butter, sugar, cocoa flour, vanilla, and eggs. A quick and rich brownie in one bowl is sure to do the trick. You and your family will love it!

Best cocoa brownies

Portions 12 16 brownies


  • 1/2 Chopped off (1 stick) unsalted butter molten
  • 1 Chopped off Granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 Chopped off Cocoa powder without sugar
  • 1/2 Chopped off all purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon yeast


  • Preheat the oven to 350 degrees. Coat 9-inch square pan with nonstick cooking spray.

  • Whisk together the butter and sugar. Stir in the eggs one at a time, then the vanilla. Gently fold in the cocoa, flour, salt and baking powder. Roll out the dough in the prepared pan.

  • Bake for 28 to 30 minutes. Let cool 10 minutes before cutting.

  • Enjoy!

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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