Cream Cocoa Brownies

Cream Cocoa Brownies

 Baking Equipment Needed/ Reccomended

8x8 Baking Tray, Big Spoon, 1 Bowl, A whisk and a towel to clean up the mess :)

1. 1/2 cup of premium Ecuadorian cocoa.
2. 1/2 cup of butter (1 stick)
3. 1/2 cup of flour
4. 1 &1/8 cup of granulated sugar
5. 2 tsp of vanilla extract
6. 2 eggs
7. 1 tbsp of oil of choice

Baking instructions:
Preheat oven to 350
Melt Butter for 1:20 Seconds. (Make sure to use a bigger bowl for this, we will be adding all ingredients to this bowl for combination).

Pour measured sugar into melted butter.

whisk for 1:00 Minute. 

add in 2 Eggs and vanilla extract, whisk for 1 Minute.

SIFT in powder and Flour at the same time. DO NOT WHISK THIS BATTER !!! Instead, grab a big spoon and mix ( Allows the cocoa powder to properly mix! :))

Add in Tbsp of oil and mix with spoon until well combined & then Add in Chocolate Chips/ any add ins your heart desires!

Pour batter into your baking dish.

Put in oven for 20- 25 minutes / dip in a fork or dip stick and pull out when this is slightly covered in batter.  


Back to blog


Can you double the recipe for a thicker brownie? If so, is there a baking time difference?


Best brownies I have ever made. Delicious


Suggesting adding the size and prep of the baking dish


Make 3 batches of the brownies so far! Best brownies I’ve ever had! I just recently bought it at the dome in Milford.

Laura Turnbull

I just made the brownies and thank you for the detailed directions on the website, they were more detailed than the pamphlet. I got your cocoa at the Shriners when you were there for the chocolate festival.

Just a couple of suggestions;
Add the pan size 8 × 8
there’s a typo with the 7th ingredient, you meant to say “of” and it stated “if”

They turned out delicious. I also added walnuts instead of the chocolate chips.

Linda Gingras

Leave a comment