There’s something timeless and satisfying about the classic fudgy cocoa brownie. These brownies strike the perfect balance between chewy edges and a moist, gooey center that practically melts in your mouth. With just a few pantry staples and one bowl, you can create this beloved treat anytime the craving strikes.
This recipe is inspired by the simple joys of baking with my nonna. She never needed fancy chocolate bars to make something rich and indulgent—just good cocoa, a little butter, and a lot of love.
Why You’ll Love These Fudgy Cocoa Brownies
- One-bowl recipe: Minimal cleanup, maximum flavor.
- Simple pantry ingredients: No need for fancy chocolate.
- Rich and chewy: The perfect texture that’s soft in the center, firm on the edges.
- Customizable: Add chocolate chips, nuts, or even swirl in peanut butter or Nutella.
Ingredients You’ll Need
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (40g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (90g) chocolate chips or chunks (optional)
- ½ cup (60g) chopped nuts (optional)
Kitchen Equipment
- 8×8-inch (20×20 cm) baking pan
- Mixing bowl
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Parchment paper (optional but recommended)
How to Make Cocoa Brownies
1. Preheat and Prepare
Set your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper, allowing some overhang for easy removal later.
2. Mix the Wet Ingredients
In a medium bowl, whisk together melted butter and sugar until glossy and well combined. Add in the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract. This mixture should become pale and slightly fluffy—this step helps create that signature crackly brownie top.
3. Add the Dry Ingredients
Sift in the cocoa powder, flour, salt, and baking powder. Fold gently using a spatula until just combined. Overmixing at this stage can make the brownies cakey instead of fudgy, so stir only until no streaks of flour remain.
4. Mix-Ins (Optional)
For a richer texture, fold in chocolate chips or chunks. If you enjoy a little crunch, stir in some chopped walnuts, pecans, or almonds.
5. Bake
Pour the thick batter into your prepared pan, spreading it out evenly. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking—this is the key to that dense, fudgy interior.
6. Cool and Slice
Let the brownies cool in the pan for 10 minutes, then lift them out using the parchment paper (if used). Cool completely on a wire rack before slicing. For perfect edges, chill the brownies for 30 minutes before cutting.
Tips for the Best Brownies
- Use quality cocoa powder: Dutch-processed cocoa gives a deeper, more intense flavor, but natural cocoa works well too.
- Don’t skip the salt: Even in sweet recipes, a little salt enhances the chocolatey flavor.
- Chill before slicing: You’ll get cleaner cuts and that beautiful bakery-style edge.
- Customize them: Swirl in peanut butter, top with mini marshmallows, or add caramel drizzle after baking.
Serving Suggestions
- Enjoy warm with a scoop of vanilla ice cream for a classic dessert.
- Drizzle with melted chocolate or ganache for extra indulgence.
- Pair with a hot cup of coffee or espresso to bring out the cocoa notes.
- Stack with parchment between layers and gift in a rustic tin for birthdays or holidays.
Frequently Asked Questions
Can I use oil instead of butter?
Yes, you can substitute an equal amount of vegetable or coconut oil for the butter, though you may lose a bit of the richness and flavor.
How do I store brownies?
Keep in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate or freeze them.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and bake for 28–32 minutes. Just check doneness with a toothpick.
What’s the difference between fudgy and cakey brownies?
Fudgy brownies use less flour and more fat (butter or oil), while cakey brownies have more flour and sometimes include an extra egg or leavening agent like baking powder.
Final Thoughts
These fudgy cocoa brownies are the ultimate fix for any chocolate craving. Whether you’re making them for a party, an after-dinner dessert, or just a cozy night in, their rich texture and bold flavor never disappoint.
Baking brownies is more than following steps—it’s creating moments. These remind me of family gatherings, rainy afternoons, and sneaking that first corner piece while it’s still warm.
From my kitchen to yours—enjoy every bite!
The Goods
Fudgy Cocoa Brownies
We appreciate you taking the time to rate!
Recipes
- ½ cup 115g unsalted butter, melted
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup 40g unsweetened cocoa powder
- ½ cup 65g all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup 90g chocolate chips or chunks (optional)
- ½ cup 60g chopped nuts (optional)
Instructions
Preheat and Prepare
- Set your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper, allowing some overhang for easy removal later.
Mix the Wet Ingredients
- In a medium bowl, whisk together melted butter and sugar until glossy and well combined. Add in the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract. This mixture should become pale and slightly fluffy—this step helps create that signature crackly brownie top.
Add the Dry Ingredients
- Sift in the cocoa powder, flour, salt, and baking powder. Fold gently using a spatula until just combined. Overmixing at this stage can make the brownies cakey instead of fudgy, so stir only until no streaks of flour remain.
Mix-Ins (Optional)
- For a richer texture, fold in chocolate chips or chunks. If you enjoy a little crunch, stir in some chopped walnuts, pecans, or almonds.
Bake
- Pour the thick batter into your prepared pan, spreading it out evenly. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking—this is the key to that dense, fudgy interior.
Cool and Slice
- Let the brownies cool in the pan for 10 minutes, then lift them out using the parchment paper (if used). Cool completely on a wire rack before slicing. For perfect edges, chill the brownies for 30 minutes before cutting.
Leave a Reply