Fudgy Cocoa Brownies
One-bowl fudgy cocoa brownies with shiny crackly tops and dense chocolate centers—easier than boxed and better for USA dessert traffic. Melted butter + cocoa means no melting chocolate bars, just pantry staples and a 350°F bake.
đź›’Ingredients
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips (optional)
- Butter or spray + parchment for the pan
🔧Kitchen Tools Needed
- 8Ă—8-inch baking pan
- Parchment paper
- Saucepan or microwave-safe bowl
- Whisk
- Spatula
đź“ťInstructions
- 1
Preheat oven to 350°F. Line an 8×8-inch pan with parchment, leaving overhang.
- 2
Melt butter in a saucepan over low heat or in the microwave. Remove from heat; whisk in sugar, cocoa, and salt until glossy.
- 3
Let cool 2–3 minutes so eggs won’t scramble. Whisk in vanilla, then eggs one at a time until thick and shiny.
- 4
Fold in flour until just combined; fold in chocolate chips if using. Spread in the pan.
- 5
Bake 22–28 minutes until a toothpick has moist crumbs (not wet batter). Do not overbake—fudgy brownies pull early.
- 6
Cool completely in the pan before lifting out and cutting. Store airtight up to 4 days or freeze.
🥗Nutrition Information
⚡Calories per serving: 190
🏷️Recipe Tags
âť“Frequently Asked Questions
Cakey vs fudgy?
This recipe is low-flour for fudgy. More flour or extra egg makes cakey brownies.
Dutch-process cocoa OK?
Yes. Natural cocoa also works; flavor will be slightly brighter.
When to cut?
Fully cool—warm brownies crumble. Chill 30 minutes for cleaner squares.
Double for a 9Ă—13?
Double all ingredients and bake 28–34 minutes, checking early.
Are eggs fully cooked?
Yes—bake until set; internal temp of the center should be about 180–190°F when done.
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