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Cocoa Brownies

Course Desserts
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 18 squares
Author Felix (Simply Trini Cooking)


  • 8 oz butter
  • ¼ tsp. salt
  • 2 cups brown sugar or 1 cup granulated sugar and ¾ cups brown sugar
  • 1 tsp. vanilla essence
  • 4 large eggs
  • 1 cup flour
  • 1 cup dark cocoa
  • ½ tsp. baking powder
  • 1 cup sour cream
  • 1-1 ½ cup chopped toasted walnuts
  • Brown butter glaze: optional
  • 1 oz unsalted butter
  • ½ c brown sugar
  • ¼ c carnation evaporated milk


  • Preheat oven to 350 deg F.
  • Line a 9×13 inch heavy pan with foil, then spray foil.
  • In a large pan over medium heat, melt butter and salt.
  • Add sugar and cook for 2 min on low heat stirring to dissolve some of the sugar.
  • Remove from heat and cool until lukewarm.
  • Using an electric mixer, beat the eggs.
  • Add the vanilla and butter/sugar mixture.
  • Beat until smooth. On lowest speed, blend in sour cream.
  • Prepare the flour, cocoa and baking powder together then sift.
  • Mix until just combined scraping the sides of the bowl.
  • Add some toasted walnuts into the mixture and reserve some for topping.
  • Pour batter into prepared pan or dish and sprinkle nuts evenly.
  • Bake in 300 degree F oven for 30-35 minutes. Cool pan on a rack.
  • Then cut into even squares. Store in an airtight container.
  • Note: Brownie should be risen and lightly cracked. If you’re glazing, glaze the brownies before you cut into even squares.
  • *Here are the instructions for the brown butter glaze:*
  • In small saucepan, over medium heat, melt butter.
  • Immediately add sugar and milk and cook on low heat, stirring until thickened.
  • Allow to cool slightly to thicken up, then pour evenly over brownies and allow to set until firm before cutting into squares.