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Cocoa Brownies Reloaded Recipe

Indulge in these rich, fudgy cocoa brownies, reloaded with a perfect balance of intense chocolate flavor and a crinkly top, finished with an optional espresso glaze for an extra dimension of deliciousness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder Dutch-processed recommended
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips optional
For the Espresso Glaze (Optional)
  • 2 tbsp unsalted butter melted
  • 1 cup powdered sugar sifted
  • 2 tbsp strong brewed espresso cooled, or strong coffee
  • 1/2 tsp vanilla extract
  • pinch salt

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium saucepan
  • Whisk
  • Rubber Spatula
  • Small Mixing Bowl
  • Wire Rack

Method
 

Prepare the Brownies
  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until smooth and well combined.
  4. Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips, if using.
  7. Pour the batter evenly into the prepared baking pan.
Bake the Brownies
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
  2. Remove from oven and let cool completely in the pan on a wire rack before attempting to cut. This is crucial for fudgy brownies.
Make the Espresso Glaze (Optional)
  1. In a small bowl, whisk together the melted butter, sifted powdered sugar, cooled espresso, vanilla extract, and a pinch of salt until smooth. Adjust consistency with more powdered sugar (for thicker) or espresso (for thinner) if needed.
  2. Once the brownies are completely cool, drizzle or spread the glaze evenly over the top. Let the glaze set before slicing.
Serve
  1. Once cooled and glazed (if using), lift the brownies out of the pan using the parchment paper overhangs.
  2. Cut into 16-24 squares and serve.

Notes

For extra fudgy brownies, ensure you don't overbake them. The center should still look a little moist when you take them out. Brownies will continue to cook slightly as they cool. Store brownies in an airtight container at room temperature for up to 3-4 days. They also freeze well for up to 2-3 months. For an extra treat, serve warm with a scoop of vanilla ice cream.