Best cocoa brownies from Smitten Kitchen by Deb Perelman

  • cocoa powder
  • butter
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • danibattle on August 05, 2017

    Brilliant recipe! I have been making that recipe on and off for about 4 months now, and it's a keeper. I too reduced the sugar a tad, and use mini milk chocolate chips instead of nuts - and my son snaffles up the lot!

  • louie734 on May 02, 2014

    Prepped using 1 bowl, 1 spoon, spatula, pan, parchment. That's it. Microwave works great, in 30-second bursts, stirring frequently. Really good. Unseated my go-to Moosewood brownies? Not sure.

  • amraub on June 01, 2012

    This is my go-to recipe for brownies when I'm short on time and need something quick. The use of cocoa instead of chocolate has also saved me from needing to make a run to the grocery store on more than one occasion.

  • wester on August 11, 2011

    I don't know about 'the best'. as this is the only cocoa brownie I've tried so far, but it certainly is good: moist and chocolatey. A tad too sweet, maybe, but that was easily remedied by taking less sugar (240 grams instead of 280). And it's good it can be made completely from store-cupboard ingredients - I can't be the only one who has some trouble keeping chocolate in the pantry for long. 25 minutes baking was plenty for me.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.