Intensely Chocolate Cocoa Brownies
Indulge your chocolate cravings with these Intensely Chocolate Cocoa Brownies, a recipe designed for true chocolate lovers. Featuring a rich blend of unsweetened cocoa powder and chunks of bittersweet or semisweet chocolate, these brownies deliver irresistibly fudgy centers with a perfectly crackled top. A balance of granulated and brown sugar provides a subtle molasses-like depth, while optional chopped walnuts or pecans add a satisfying crunch. Ready in just under an hour, these decadent treats are easy to prepare with simple pantry staples, making them perfect for any occasion. Whether you're serving them as a dessert, a snack, or a giftable treat, these homemade brownies are a surefire crowd-pleaser. Keywords: intensely chocolate brownies, fudgy cocoa brownies, easy homemade brownies, rich chocolate dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 170 grams unsalted butter
- 250 grams granulated sugar
- 100 grams packed brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 95 grams all-purpose flour
- 65 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 120 grams bittersweet or semisweet chocolate, chopped
- 75 grams chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium saucepan, melt the butter over low heat. Once melted, remove the saucepan from heat and stir in the granulated sugar and brown sugar until fully combined.
Let the butter and sugar mixture cool slightly, then whisk in the eggs one at a time until the mixture is smooth and glossy.
Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
Fold in the chopped bittersweet or semisweet chocolate and nuts (if using).
Pour the batter into the prepared baking pan, spreading it evenly to the edges.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it (do not overbake; the center should remain fudgy).
Remove from the oven and let the brownies cool completely in the pan before lifting them out using the parchment overhang.
Once cooled, slice into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.4 g | 333% | |
| Saturated Fat | 121.3 g | 606% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 547.8 g | 199% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 411.1 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 387 mg | 30% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2426 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
