Best cocoa brownies with lots of adjustments

Best Cocoa Brownies with more adjustments

There must be something about this time of year that makes me crave brownies…the first time I made Alice Medrich’s Best Cocoa Brownies was one year ago (give or take). I’ve made that one with some adjustments and one other since, and so I wanted to try Medrich’s again with additional adjustments.

Best cocoa brownies with lots of adjustments


  • 8 tbsp unsalted butter
  • 1 1/4 c sugar
  • 3/4 c + 2 tbsp unsweetened natural cocoa powder (Hershey’s)
  • 1/2 tsp fine sea salt
  • 1/2 tsp almond extract
  • 2 cold large eggs
  • 1 1/2 oz freshly milled hard white wheat
  • 1 1/2 oz freshly milled soft white wheat

Process notes

  • lined pan with foil
  • baked for 23 min


This is getting much closer to my ideal brownie — rich and chewy as opposed to sweet and cakey. The additional flour helped me get the baking time within the original recipe’s recommendations. And reducing the butter helped, but next time I’d up the amount a bit to make it a little easier to stir the batter. This batter was extremely thick and sticky.

The tops and edges were slightly dried out the next day, so I want to try some further adjustments next time:

  • use 9 tbsp of butter
  • reduce flour to 1 1/4 oz each soft and hard white wheats
  • remove from oven earlier — it will look undone, but try it anyway
  • sprinkle top with fine sea salt