Cocoa Brownies

Aside from the chocolate chip cookies I baked for our Christmas Eve party, I also made some brownies. I copied the recipe from the after eight brownies minus the mint oil so I just called them cocoa brownies.

This recipe was easy to make as it only requires cocoa instead of melted chocolate.

I had to admit that I didn't like how it turned out. It was grainy and a bit bitter. I may have overbaked it. I was busy preparing other things that day while it was baking in the oven so I failed to monitor the time. But on the other hand, one of my cousins loved this brownie and was requesting for more. I'm meeting my folks again this weekend so I might bake another batch of these. This time I'll make sure to monitor the baking time.

After Eight Brownie Recipe from Baking 101 Workshop

1 1/8 cups brown sugar
1/2 cup butter, melted
2 eggs
1 cup sifted all-purpose flour
1/3 cup unsweetened cocoa
1/8 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
1/2 tsp vanilla
1/2 cup chocolate chips

1. In a bowl, mix the brown sugar and butter sugar has melted.
2. Add eggs one at a time.
3. In a separate bowl mix in dry ingredients.
4. Add the dry to the wet mixture stirring until smooth.
5. Add vanilla.
6. Pour into a regular sized loaf pan.
7. Bake at 350°F for 20-25 minutes or until top springs back when lightly touched.

Yield: 1 loaf (I didn't have the appropriate pan during that time)


  1. What is the appropriate pan size for this? Are they better as a loaf or as a brownie?

    1. I remember using a 9x13 pan when we did this in our workshop. But that is if you double the recipe.

  2. Tastes like real choco...right? best of luck to your blog! Stray...


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