Fudgy Cocoa Powder Brownies

If you love a bittersweet brownie with a shiny, crackly top, these fudgy brownies with hints of coffee and honey will be your new favorites. Enjoy!

Course Cookies and Bars

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 208kcal

Author Jennifer Field

Equipment

Ingredients

4 large eggs
1 ½ teaspoons espresso powder or powdered instant coffee
9 oz granulated sugar 255 grams or about 1 1/4 cups
5 oz dark brown sugar 142 grams or about 2/3 cup, packed
½ teaspoon kosher salt 2.5 grams I use Morton's. If you're not weighing your salt and you use Diamond Crystal, use a scant teaspoon.
1 Tablespoon honey 20 grams
1 Tablespoon vanilla extract 14 grams
4.5 oz Dutch-process cocoa powder 128 grams or a scant 1 1/4 cups, sifted
8 oz unsalted butter, melted 227 grams, 16 Tablespoons, or 2 sticks
2 Tablespoons dry milk powder
3 ounces cake flour or all-purpose flour 85 grams, sifted (about 1/2-3/4 cup, sifted)

Instructions

Preheat the oven to 325°F. Thoroughly spray an 8" or 9" square pan with pan spray. Cut a square of parchment to fit in the bottom of the pan, and then spray again.
Over medium-low heat, melt the 2 sticks of butter and the milk powder over medium-low heat.
Whisk together the cocoa powder into the butter mixture and set aside. Mixture will be very thick. It's fine.
In your stand mixer bowl or in a metal bowl, whisk the four eggs, espresso powder, granulated sugar, brown sugar, salt, honey, and vanilla over a double boiler of simmering water until the sugar is mostly dissolved and the mixture is about 125-130°F / 52-54°C.
Place the bowl on the mixer (or use a hand mixer) and whip on high speed until lightened and fluffy and at the ribbon stage, about 7-8 minutes.
Once the egg/sugar mixture is nice and light, turn the mixer to low while you scoop in the cocoa powder/butter mixture in 4-5 additions. Turn the heat back up to high and whip for an additional minute, scraping the bowl as necessary to make sure everything is evenly combined.
Stop the mixer, flour, and whisk on medium-low speed until most of the dry ingredients are incorporated, about 30 seconds.
Finish mixing by hand with a spatula, scraping down to the bottom of the bowl to make certain everything is evenly mixed.
Scrape batter into your prepared pan. Smooth the top and bake on the center rack until set, shiny, and beautiful, about 35-40 minutes in a 9" pan and a few extra minutes in an 8" pan.
Let cool on a rack for a few minutes, then lift out using the parchment and allow them to cool completely before slicing and enjoying.

Notes

Nutritional information is based on cutting the brownies into 20 bars.

You can use American (non-alkalized) cocoa powder if you would like. Since there is no leavener other than air bubbles, the pH isn't a serious issue.

If you would like the "OG" version of this recipe because you have enjoyed it in the past, I encourage you to try this version. It is better! Die hard fan of the original? Just email me and I'll be happy to send you that version.

Nutrition