Chocolate Cocoa Brownies

Brownies come in all different flavors and topped with different things. I have to say these are my favorite. They are moist, chocolate, and very  decadent. I top these little babies with Nutella spread and Chocolate chips to make it decadent. You of course do not have to. You can certainly eat them as is and they are still delicious. These brownies require a few minutes to make but are well worth it. Rule of Thumb. If you so desire to store these in the refrigerator wrap them individually in wax paper or plastic wrap to keep them moist. I do this any way even if I store them in an air tight container. I do this because my little ones like to take some to school every now and then when I make them. They travel well if packed in a container to keep them whole and will not allow them to get smushed along the way. I also make them as a Holiday give away treat. Now let’s get started on making them. Here are the Ingredients:


1 oz. Unsweetened chocolate, Shaved or chopped

1/4 c. Semi-Sweet Chocolate Chips

1/2 c. Cocoa Powder ( any brand of your choice)

1 Stick of  Unsalted Butter, Room Temperature

1/4 c. Crisco Shortening, Room Temperature

1 c. Sugar

2 Tsp. Vanilla Extract

1/2 Tsp. Coffee Powder ( Instant)

1/2 Tsp Salt

1 Tsp. Baking Powder

3 Eggs, Beaten and at Room Temperature

3/4 c. All Purpose Flour


(1.) Grease a 1/4 inch sheet pan with vegetable spray and line with parchment paper to fit bottom of pan. Spray the Parchment with vegetable spray and set aside. This helps the Brownies from sticking to the pan.  Heat your oven to 350*.

(2.) In a Double Boiler add the Butter, Crisco, Both Chocolates, Cocoa Powder and the Instant Coffee Powder. Stir until completely melted. Remove from heat and let cool slightly.

(3.) In a bowl whisk together the Egg, Vanilla, Salt and sugar until combined. Add in the cooled Chocolate and whisk together until combined.

(4.) Add in the Flour and Baking Powder and whisk to combine. Pour into the prepared pan and bake for 20 to 25 minutes or until done when toothpick inserted comes out clean. Remove from oven and let cool until cool enough to handle. About 15 minutes.

(5.) Now this part is kind of tricky but not hard. When the brownies are cool enough to handle grab another 1/4 in sheet pan and place the clean bottom on to the top of the brownies. Carefully but quickly turn the pan over and remove bottom pan. Remove the parchment paper from the bottom of the brownies and discard. Place the top part of the pan back onto the brownies to fit snug as it was before flipping the first time. Now flip the pan back over to reveal that the brownies are back into the pan the same way as it was when you pulled it out of the oven.

(6.) Now this part you do not have to do. When you have successfully have the brownies in the pan you can spread a thin layer of Nutella spread over the top of the brownies all the way to the edges. I use about 1/4 cup. I then evenly distribute some Chocolate Chips over the top. I then place them back in to the oven for about 10 minutes to warm the Chocolate Chips through to slightly melt them. I then cut the brownies in to 2 in squares and let them set about 10 minutes to set. I then wrap them separately in plastic wrap and store in an airtight container. I hope that these yummy brownies become a part of your families treats. I do hope you enjoy them.

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  1. salted caramel brownies « Foodie Joanie
  2. The Best Brownies Ever « Putney Farm

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