Chewy Cocoa Brownies are these you dream about. Constructed from scratch, these chewy brownies are generously topped with chocolate buttercream!

Selfmade Brownie Recipes are terrific for any event, whether or not for recreation day, a picnic, or an off-the-cuff dinner. And these easy frosted brownies have been successful!

Chewy Brownies lined up on a white ceramic tray next to 2 red handle forks

Why You’ll Love these Cocoa Brownies

  • For years and years, my children used to love Betty Crocker’s frosted brownies higher than mine. They lastly modified their minds after making an attempt these!
  • The mixture of chewy brownies and wealthy, creamy chocolate frosting is wonderful!
  • I’ve baked a LOT of from-scratch brownie recipes, and these are excellent. Even my traditional robust willpower couldn’t resist! If unfrosted brownies are extra your type take a look at these Fudgy Cocoa Brownies. Plus, you additionally would possibly take pleasure in a wedge of the Brownie Pie.

Ceaselessly Requested Questions

What Makes these Brownies Chewy?

Some recipes use brown sugar for further moisture, however my secret is including simply 2 tablespoons of water.  Additionally key’s to not overbake which is able to make for dry brownies. 

How Do You Make the Finest Chocolate Buttercream Frosting?

The keys to great chocolate buttercream are to have room-temperature butter and to sift the powdered sugar and cocoa powder. If the butter is simply too chilly, it is not going to combine right into a easy frosting. And sifting the dry elements prevents any mini lumps within the completed frosting.

Additionally, add the milk slowly as chances are you’ll want just a little roughly relying on the humidity of your private home. Plus, use actual vanilla extract, not imitation. Simply verify your label. Actual vanilla tastes a heck of quite a bit higher.

Considered one of my household’s mottos is “there’s no such factor as an excessive amount of frosting.” So once I made these fabulous Chewy Cocoa Brownies, I made 1 1/2 instances the icing!

How Do You Reduce Good Brownies?

Although these brownies style finest when at room temperature, they are going to slice higher if chilly. So chill your brownies within the pan, then take away them (utilizing the foil that lined the baking pan) to a chopping board. Utilizing a scorching dry knife, make your first slice from one lengthy finish to the opposite lengthy finish. Then clear, dry, and reheat the knife, and proceed slicing squares of brownies.

To warmth your knife blade, run beneath very popular water and even rigorously run the blade by the flame of your fuel burner. Make sure that your knife is clear and scorching earlier than each extra slice.

2 Cocoa Brownies on a square white plate

  Ideas for Making Cocoa Powder Brownies

  • Line your baking pan with non-stick foil. Moreover stopping your brownies from sticking to the pan, you need to use the foil to elevate the brownies out of the pan and onto a chopping board.
  • Make sure that to sift your dry elements. This can assist the baking soda disperse evenly. There’s nothing worse than taking a chunk of a dessert that has a speck of salty baking soda that wasn’t included into the batter earlier than baking.
  • Don’t use a mixer to make these brownies (until you employ the very lowest pace and end with a spoon or spatula). A mixer will incorporate air into the batter and over-activate gluten formation making cakier and fewer tender outcomes.
  • Use a toothpick to verify in case your brownies are performed baking. Begin on the 18-minute mark so that you don’t overbake. If the toothpick comes out clear (will be barely sticky), take away the brownies to a cooling rack. If there’s any batter on the toothpick, bake 2 extra minutes and recheck. Repeat if mandatory.
Ingredients needed to make cocoa brownies on a metal sheet pan

Ingredient Notes:

  • Sugar – Common, granulated white sugar
  • Butter – I all the time use salted butter until in any other case famous
  • Water – A key to creating these brownies chewy
  • Eggs – Giant eggs
  • Vanilla – Actual vanilla extract, by no means use imitation
  • Flour – All-purpose flour
  • Cocoa Powder – Common cocoa (not Dutch Course of)
  • Baking Soda 
  • Salt – Desk Salt
  • Powdered Sugar – Make sure that to sift so your frosting is easy
  • Milk – 2% or no matter you might have available

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Neighbors at French Link
Baden Springs Resort, French Lick, Indiana, 2012.
Our yellow lab looking at the camera
Miss Lambeau came visiting me whereas I used to be photographing these brownies.



  • 1 2/3 cups sugar
  • 3/4 cup butter (1 1/2 sticks), melted
  • 2 tablespoons water
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/3 cups flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • 3/4 cup butter (1 1/2 sticks), at room temperature
  • 1 3/4 cups plus 2 tablespoons powdered sugar
  • 4 1/2 tablespoons cocoa powder
  • 3 tablespoons milk
  • 1 teaspoon vanilla


  1. Preheat oven to 350º. Grease 9 x 13 pan or line with nonstick foil.
  2. Mix sugar, butter, and water in a big bowl. Combine in eggs and vanilla.
  3. Sift flour, cocoa, baking powder, and salt into the egg combination. Stir till mixed. Unfold into ready pan.
  4. Bake for 18-23 minutes (mine took 20 minutes) or till a toothpick inserted into the middle of brownies comes out clear or barely sticky.
  5. Cool on a wire rack whereas making the frosting.
  6. To make the frosting, place butter right into a medium bowl. Sift cocoa and powdered sugar into the bowl.
  7. Add milk and vanilla. Utilizing a hand mixer, beat until effectively mixed.
  8. Unfold on cooled brownies.


Nonstick foil replaces greasing the pan. It is also used as a sling to elevate the cooled brownies out of the pan and onto a chopping board.

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Diet Data:



Serving Dimension:

1 brownie

Quantity Per Serving:

Energy: 206Complete Fats: 12gSaturated Fats: 7gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 46mgSodium: 147mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 2g


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