The Best Fudgy Cocoa Brownies
These brownies are rich, decadent, and incredibly fudgy. With a simple one-bowl method and minimal ingredients, they're perfect for beginner bakers and experienced bakers alike.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Mixing bowl
- Whisk or spatula
- Cooling rack Optional
Ingredients
- 1/2 cup 1 stick unsalted butter, melted and hot
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line your baking pan with parchment paper for easy removal.
- In your mixing bowl, whisk together the hot melted butter and sugar until well combined and slightly fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Fold in the optional chocolate chips or chopped nuts, if using.
- Pour the batter into your prepared baking pan and spread evenly.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan on a wire rack before cutting and serving.
Notes
For extra fudgy brownies, bake for the shorter time (23 minutes). For slightly cakey brownies, bake for the longer time (25 minutes).
To achieve that classic crinkled brownie top, make sure your butter is hot when you add it to the sugar.
Don't overmix the batter! This will develop the gluten in the flour and make your brownies tough.