Rich Fudgy Cocoa Brownies
Indulge in the ultimate chocolate treat with these Rich Fudgy Cocoa Brownies, the perfect balance of decadence and simplicity. Made with pantry staples like unsweetened cocoa powder, butter, and two types of sugar, these brownies deliver an irresistibly soft, melt-in-your-mouth texture with a glossy, crackly top. Semi-sweet chocolate chips add bursts of gooey sweetness, while optional chopped walnuts or pecans bring a delightful crunch. Whipped up in just 15 minutes of prep time and baked to fudgy perfection, this one-bowl recipe is ideal for satisfying chocolate cravings or impressing guests. Perfectly portioned into 9 squares, they’re delicious on their own or served warm with a scoop of vanilla ice cream.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 65 grams unsweetened cocoa powder
- 65 grams all-purpose flour
- 0.5 teaspoons salt
- 100 grams semi-sweet chocolate chips
- 50 grams optional chopped walnuts or pecans
Instructions
Preheat your oven to 175°C (350°F). Grease an 8x8-inch (20x20 cm) square baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove the pan from heat and whisk in the granulated sugar and brown sugar until smooth and glossy.
Allow the butter and sugar mixture to cool for 5 minutes. Then, whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
Sift the cocoa powder, all-purpose flour, and salt into the wet mixture. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips and optional chopped nuts, if desired.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Be careful not to overbake to maintain a fudgy texture.
Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 414.0 g | 151% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 306.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 244 mg | 19% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1513 mg | 32% | |
*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.
