Four eggs and cocoa powder make a thick, fudgy batch of brownies that fits a 9×13 pan. The eggs give the structure and shine, and cocoa in place of melted chocolate keeps the recipe to pantry staples. Bake at 350°F for 25 to 30 minutes.
This recipe uses no melted chocolate: all the chocolate flavour comes from 3/4 cup of unsweetened cocoa, bloomed in hot butter so it tastes deep rather than dusty.
Why 4 Eggs
Most cocoa brownie recipes scaled for a 9×13 pan use 4 eggs. With 2 eggs the brownies are dense and crumbly, while 5 or 6 push them toward cake. Four eggs, beaten well with the sugar, give the crackly top and a fudgy middle. For a smaller batch in an 8×8 pan, halve everything and use 2 eggs.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chocolate chips or chopped walnuts (optional)
Instructions
- Prepare the pan. Heat the oven to 350°F. Line a 9×13 pan with parchment, leaving an overhang on the long sides, and grease the parchment.
- Bloom the cocoa. Melt the butter in a saucepan over low heat. Take it off the heat and stir in the cocoa until smooth, then stir in the sugar. Let the mixture cool for 5 minutes so it is warm, not hot.
- Add the eggs. Whisk in the eggs one at a time, then the vanilla. Whisk hard for 1 minute after the last egg, until the batter is glossy and falls in thick ribbons. This step gives the crackly top.
- Fold in the dry ingredients. Add the flour, salt and baking powder and fold until no dry streaks remain. Stir in the chips or nuts if you are using them.
- Bake. Spread the batter evenly and bake for 25 to 30 minutes, until the edges are set and a toothpick in the centre comes out with moist crumbs, not wet batter.
- Cool. Let the brownies cool in the pan for at least 1 hour before lifting them out and cutting them into 24 squares.
Fudgy or Cakey
- Fudgier: take them out at 25 minutes and leave out the baking powder.
- Cakier: bake to 30 minutes, when a toothpick comes out almost clean.
- Chewier edges: use a metal pan, not glass.
Pan Sizes
In a 9×9 pan, make two-thirds of the recipe (use 3 eggs) and bake for 28 to 32 minutes. In a half-sheet pan, double the recipe to 8 eggs and bake for 22 to 26 minutes, because the batter is thinner.
Storage
Keep brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They freeze well for up to 3 months. Wrap the squares individually and thaw them on the counter.
Frequently Asked Questions
- Dutch-process or natural cocoa? Either works. Dutch-process gives a darker, milder brownie.
- Can I use oil instead of butter? Yes. Use 3/4 cup of neutral oil and whisk the cocoa straight into it. The brownies will be softer and less rich.
Related
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- Liquid Egg White Recipes for Breakfast: Healthy & Delicious