Fudgy Cocoa Brownies

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

These brownies are rich, chewy and fudgy, and you only need one bowl and a whisk. Cocoa powder gives deep chocolate flavor, and whisking the eggs and sugar well creates that shiny, crackly top.

Resist cutting them while hot. They set as they cool and slice cleanly after an hour.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Larissa Uemura on Unsplash; Photo 2: Mohammad Fahim on Pexels; Photo 3: Giovanna Kamimura on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Fudgy Cocoa Brownies

Author: KP Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: F Family Favorites Kids Vegetarian Meals

Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 16

Description

Rich, fudgy brownies made in one bowl with cocoa powder. Crackly top and chewy centers with simple pantry ingredients.

Ingredients

Servings

• 115 g butter (½ cup; melted)
• 200 g sugar (1 cup)
• 2 eggs
• 1 tsp vanilla extract
• 35 g unsweetened cocoa powder (⅓ cup)
• 65 g all-purpose flour (½ cup)
• ¼ tsp salt
• ¼ tsp baking powder
• ½ cup chocolate chips or walnuts (optional)

Instructions

1. Heat the oven to 175°C / 350°F. Line an 8-inch (20 cm) square pan with parchment.
2. Whisk the melted butter with the sugar until combined. Whisk in the eggs and vanilla for 1 minute.
3. Sift in the cocoa, flour, salt and baking powder and fold until just combined. Stir in any chips.
4. Spread in the pan and bake 22-25 minutes. A skewer should have a few moist crumbs, not wet batter.
5. Cool completely in the pan, at least 1 hour, before cutting.

Note

Slightly underbaked gives fudgy brownies; overbaking makes them cakey. Chill before cutting for clean squares. Keeps 4 days airtight at room temperature, or freeze for 2 months.