Dark cocoa brownies (with gluten-free variation)


  • 5 oz. (140 g.) semisweet or bittersweet chocolate, chopped (I used 70% chocolate)
  • 1/2 c. (1 stick/113 g.) butter
  • 2 Tbsp. (15 g.) cocoa powder
  • 1 c. (200 g.) sugar (raw sugar OK)
  • 1 tsp. vanilla extract
  • 3 large eggs, room temperature
  • 3/4 c. (95 g.) all-purpose flour*
  • 1/4 tsp. salt


  • 1. Preheat oven to 375F. Grease an 8×8-in. square or 9-in. round pan.
  • 2. In a medium metal bowl, melt the chocolate and butter over a pot of simmering water.
  • 3. Whisk until completely melted, then remove from the heat and stir in the vanilla extract, cocoa powder, and sugar until fully combined.
  • 4. Add the eggs one at a time, mixing thoroughly after each addition.
  • 5. Stir in the flour and salt just until combined. Do not overmix.
  • 6. Pour the batter evenly into the prepared pan. Bake on the middle rack for 28-35 min., or until a toothpick inserted in the middle comes out mostly clean, with just a little batter and a few crumbs clinging to it. Do not overbake.
  • 7. Cool 10 min. before cutting.

*This recipe adapts well for those avoiding gluten. Just substitute an equal amount of gluten-free “all purpose” flour. Mine was a combination of rice flour, cornstarch, and potato flour. I honestly could not tell the difference.