Home › Recipes › Fudgy Cocoa Brownies
Fudgy Cocoa Brownies
Dense, fudgy brownies made from cocoa powder and melted butter — no chopping chocolate required.
Ingredients
| Volume | Grams |
|---|---|
| 1/2 cup unsalted butter, melted | 113 g |
| 1 cup granulated sugar | 198 g |
| 2 large eggs | 100 g |
| 1 tsp vanilla extract | 4.7 g |
| 1/3 cup cocoa powder, unsweetened | 28 g |
| 1/2 cup all-purpose flour | 60 g |
| 1/4 tsp table salt | 1.5 g |
| 1/4 tsp baking powder | 1 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F. Grease the pan and line it with parchment, leaving overhang for lifting.
- Stir the warm melted butter and sugar together in a bowl until combined.
- Whisk in the eggs and vanilla until the mixture looks glossy, about 1 minute.
- Sift or whisk the cocoa, flour, salt and baking powder together, then stir them into the wet mixture until just combined.
- Spread evenly in the pan and bake 20–25 minutes, until the top is set and a toothpick shows moist crumbs (not wet batter).
- Cool completely in the pan before lifting out and cutting.
Tips
- For neat squares, chill the cooled slab for 30 minutes and cut with a hot, dry knife.
- Overbaking is the main cause of cakey brownies; start checking at 20 minutes.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode