American
Fudgy One-Bowl Cocoa Brownies
Rich, deeply chocolatey brownies with shiny tops, chewy edges, and soft fudgy centers, all made in one mixing bowl with everyday baking ingredients. Warm melted butter blooms the cocoa for fuller chocolate flavor, while careful mixing keeps the texture dense rather than cakey. These brownies are simple enough for an everyday dessert but polished enough for a premium recipe collection.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 16
- Difficulty
- easy
- Cuisine
- American
Ingredients
- 1/2 cup unsalted butter, meltedSubstitute:
Salted butter — Use the same 1/2 cup salted butter and omit the 1/4 teaspoon kosher salt from the recipe.
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powderSubstitute:
Dutch-process cocoa powder — Use the same 1/2 cup. Because this brownie recipe does not rely on baking soda for leavening, Dutch-process cocoa can be substituted without changing the baking chemistry.
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup semisweet chocolate chipsSubstitute:
Chopped dark chocolate — Replace the 1/2 cup chocolate chips with 1/2 cup chopped dark chocolate.
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Save to My Recipe BookInstructions
Preheat the oven to 350°F.
Line an 8-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift the brownies from the pan later.
Pour the warm melted butter into a large mixing bowl.
Add the granulated sugar and cocoa powder.
Whisk vigorously for about 30 seconds until the mixture is smooth and the cocoa is fully moistened.
Let the mixture cool for 3 to 5 minutes so it is warm rather than hot before adding the eggs.
Add the eggs one at a time, whisking thoroughly after each addition.
Add the vanilla and whisk for another 30 seconds until the batter looks glossy.
Add the flour and kosher salt.
Use a rubber spatula to fold the dry ingredients into the batter just until no visible streaks of flour remain.
Fold in the chocolate chips.
Spread the batter evenly in the prepared pan.
Bake for 22 to 27 minutes.
Begin checking at 22 minutes. A toothpick inserted near the center should come out with moist crumbs attached but should not be coated in raw batter.
Avoid baking until the toothpick comes out completely clean, which can result in drier brownies.
Place the pan on a wire rack and cool for at least 10 minutes before lifting the brownies from the pan.
For the cleanest slices, allow the brownies to cool completely before cutting into 16 squares.
Recipe Notes
The cocoa is mixed directly into warm butter to help deepen its flavor. Do not add the eggs while the butter mixture is extremely hot because the eggs can begin to cook. Once the flour is added, fold gently and stop mixing as soon as the flour disappears. For especially fudgy brownies, bake toward the lower end of the time range. The brownies continue setting as they cool. Store cooled brownies in an airtight container at room temperature for up to 4 days. Brownies can be frozen for up to 3 months. Wrap individual squares tightly before placing them in a freezer-safe container.
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