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Classic Cocoa Brownies

Classic Cocoa Brownies
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Classic Cocoa Brownies

Classic Cocoa Brownies

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Simple, rich cocoa brownies made with oil and everyday pantry ingredients.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 24 brownies
Course: Bars & Pastries, Cookies
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 2/3 cup unsweetened cocoa powder (about 55–60 g)
  • 1 cup oil (240 mL)
  • 2 cups granulated sugar (400 g)
  • 4 large eggs
  • 1 teaspoon vanilla extract (5 mL)
  • 1 1/2 cups all-purpose flour (180 g)
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
Optional Add-Ins
  • 3/4 cup chocolate chips, for extra chocolate (about 125 g)
  • 3/4 cup walnuts, roughly chopped, for a walnut version (about 85 g)
  • 1/2 cup chocolate chips (plus 1/2 cup chopped walnuts, for a chocolate-walnut version)

Equipment

  • 9 x 13-inch baking pan
  • Parchment paper
  • 2 mixing bowls
  • whisk
  • Rubber spatula or sturdy spoon

Method
 

  1. Preheat the oven. Heat to 350°F / 175°C.
  2. Prepare the pan. Line a 9 x 13-inch pan with parchment paper and lightly grease any exposed sides.
  3. Mix the wet ingredients. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and evenly combined.
  4. Mix the dry ingredients. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Combine. Add the dry ingredients to the wet mixture.
  6. Mix gently. Stir only until no dry streaks remain. Do not keep beating the batter once the flour disappears.
  7. Add any optional mix-ins. If using chocolate chips or walnuts, fold them in now.
  8. Fill the pan. Pour the batter into the prepared pan and spread evenly into the corners.
  9. Bake. Bake for about 28–32 minutes, beginning to check at 28 minutes.
  10. Check for doneness. The top should look set, the edges should pull very slightly from the pan, and the center should no longer look liquid.
  11. Use the toothpick test. A toothpick inserted near the center should come out with moist crumbs rather than wet batter.
  12. Cool completely. Let the brownies cool before cutting for the cleanest squares.

Notes

Choose Your Texture
For a softer, fudgier center: Begin checking around 27–28 minutes. For a firmer brownie: Bake closer to 31–32 minutes. Avoid routinely pushing the bake much longer unless your oven runs cool.
Make Ahead, Storage & Freezing
Room temperature: Store airtight for about 4–5 days. Refrigerator: Up to about 1 week. Freezer: Cut into squares, wrap well, and freeze for up to 3 months.
Bubby’s Tip
A brownie can keep baking after it leaves the oven. If the middle is set and your toothpick has moist chocolate crumbs, that is the moment to take it out—not five minutes later.

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