These brownies are as easy as homemade cookies. They can be whipped up in about an hour (although you will have to wait a teensy bit longer before eating them, since they need to cool before you cut them). Imagine yourself making and eating homemade brownies in no time.
Most brownies are made with melted chocolate, but when you don’t feel like the effort (or the mess), can you still have delicious brownies? Of course! Cocoa brownies are made with cocoa powder instead of melted chocolate and, when made right, can be absolutely delicious.
Cocoa BrowniesYields 24 brownies
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1/2 tablespoon vanilla extract
- 4 eggs
- 1 teaspoon honey
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 serving instant coffee granules
- Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan. Set aside.
- Combine the sugar, butter, vanilla extract, eggs, and honey in the bowl of a stand mixer. Using the paddle attachment, beat on low for 3 minutes.
- Meanwhile, sift together the all-purpose flour, cocoa powder, baking powder, and salt in a large bowl.
- Add the instant coffee granules to the stand mixer and beat until combined. Turn the mixer on its lowest setting and add the flour mixture little by little, until it’s all combined.
- Pour the batter into the prepared pan and tap gently to spread the batter evenly.
- Bake the brownies for 40 to 45 minutes, or until a tester in the center of the brownies comes out clean.
- Let the brownies cool completely before cutting.
Peppermint brownies – Reduce the vanilla extract to 1 teaspoon and add 1 teaspoon peppermint extract.
Chunky brownies – Stir in 1/2 cup chocolate chips and 1/2 cup chopped walnuts to the recipe after the flour mixture.