Skillet Cocoa Brownies

I know I said when I made these that I would probably never try a new brownie recipe again.

But the thing is, I have recently become obsessed with brownies, and find myself craving them much more than I have been craving cookies. Which for me, is really really weird.

So after making the ultimate brownies 4 times in the last month or so, I decided I wanted to find an equally amazing brownie recipe that just had cocoa in it, instead of 2 blocks of dark chocolate.

Actually, that isn’t entirely true. Really, I just saw these brownies on Hungry Girl por Vida and they looked so delicious that I wanted to make them right away. I just wanted them in my face, like, right then and there, and I figured that having a good cocoa brownie recipe under my belt couldn’t be a bad thing.

So make them right away I did.

And they absolutely did not disappoint.

My mother went as far to say that these brownies are perfect, in their texture and their flavour. They aren’t as creamy as the ultimate recipe that uses all that dark chocolate, but they certainly are decadent, chewy, fudgy and rich.

Possibly a new favourite?

I don’t have an 8 x 8 pan, so I baked mine in a skillet, and it resulted in a yummy, dense brownie cake, with none of those overcooked corner pieces that bother me when I bake in square and rectangular pans.

I loved these, and I hope you do too.

Adapted from Alice Medrich’s Pure Dessert.

150g unsalted butter, cubed (5.4 oz)
1 1/4 cups sugar
3/4 cup cocoa
1/2 tsp salt
1/2 tsp vanilla
2 eggs
1/2 cup plain flour

Preheat the oven to 170 C (325 F) and grease and line a skillet or 8×8 pan with baking paper.

Put the unsalted butter, sugar, cocoa, salt and vanilla in a heatproof bowl and place it over a pot of simmering water. Do not let the bowl touch the water.

Stir every so often, until the butter is melted and the mixture combined.

Remove the bowl from the heat. Add the eggs, one at a time, beating well with a wooden spoon or spatula between each addition.

Add the flour and mix it in until it clears. Then beat the mixture vigorously for 40 strokes.

Pour the batter into the skillet and smooth out the top.

Bake for 20 – 25 minutes, until the center is set and a toothpick inserted has moist crumbs. Serves 10 – 12.

18 Thoughts on “Skillet Cocoa Brownies

  1. Monette on May 20, 2012 at 11:11 am said:

    This looks really good! I might make this one instead of the other recipe (brownie mix batter with a dollop of chocolate chips cookie mix batter all over top before baking them).

  2. I saw these on FG when I was submitting my cookies and thought, wow, that looks great. And then, you commented on my post. It was meant to be.

    I LOVE brownies! This recipe is actually fairly similar in ratio to how I make mine. But I use baking chocolate squares, not cocoa powder, as I find melting chocolate keeps them moister vs. cocoa powder which can dry things out sometimes. These look soooo good though! I want to try them!

    • Hey Averie! Lol it was meant to be!! I always make sure to check out your cookie posts and thought it was interesting how that recipe wasnt working for anyone!
      Anyway I usually use lots and lots of melted dark chocolate in my brownies too, and was skeptical about cocoa.. Until I tried these! They weren’t dry at all, they stayed chewy and moist everyday as I worked my way though the whole batch (whoops!). Try them and let me know what you think, I’m sure you’ll love them!

  3. Siori on May 23, 2012 at 8:11 am said:

    Yum! These were delicious and they’re super addictive!

    I have to admit, though, I got a bit nervous when I first started making them, since the mixture was rather gritty and the sugar didn’t dissolve that well until baked. However, it all worked out in the end, and I added some chopped dark chocolate in the mixture to make it even more decadent. :)

    Thanks for yet another great recipe!

    • Hey Siori! I had the exact same problem!! I started freaking out, too, that the sugar was never going to dissolve, and I thought I did something wrong.. but I persevered, used it as it was, and they baked up beautifully so I just left the recipe as it was.
      You’re welcome for the recipe, I love this one so much :-)

  4. Olivia on May 23, 2012 at 7:52 pm said:

    Made these yesterday, super yum!! Took a bit longer to cook, but I suspect that was due to my rather average oven.
    Substituted a third of the butter for a couple of tablespoons of peanut butter = heaven!! Also was too lazy to melt over a pot of water so just slowly melted the butter/peanut butter in the microwave. Worked out fine.
    Thanks for the recipe!! Will definitely be making these again :)

    • I know Olivia, aren’t they great!
      I like your additions of peanut butter and microwave-melting there too! Some Nutella wouldn’t go badly in there either!
      Glad you liked them :-)

  5. Natasha, thanks for leaving the great comment on my brownie post, it was super helpful. Good to know that these brownies from Alice Medrich are amazing… and that they can be made using only cocoa powder to boot! I remember seeing these in Pure Dessert and being really interested. I also love how you cooked them in a skillet– definitely eliminates the pesky hard-brownie-edge problem and it looks awesome.

    Also, I have to say I’ve loved looking through your blog! Can’t wait to keep up with your posts. :)

    • Thanks Amy!
      I’m glad I could be of help :-) good luck with all the brownie baking and favourite-recipe-hunting. Let me know which recipe you decide is your favourite, I’d love to hear, even if it is something new to try :-)

  6. Emily on June 1, 2012 at 4:55 am said:

    Do these freeze well? Looks super delicious.

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  11. Hey. I have made these once before and they were absolutely awesome. The only complain was that there was a bitter taste after a while.. Do you have any idea why that may have been?

    Oh and i just realized i am oh sooo late to comment.. oops. Discovered your blog recently and you have some awesome recipes on here. Thanks so much for sharing.

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