Perfect for those days when only chocolate will do, these one-bowl fudgy cocoa brownies are your quick ticket to bliss. Packed with rich cocoa flavor and a texture that’s just right, they’re proof that great things come in simple packages.
Why This Recipe Works
- One bowl means minimal cleanup and maximum efficiency.
- Cocoa powder delivers a deep, chocolatey flavor without the need for melted chocolate.
- The perfect balance of ingredients ensures a fudgy center with a slightly crackly top.
- Customizable with your favorite add-ins for a personal touch.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Equipment Needed
- 1 large mixing bowl
- Whisk
- 8×8 inch baking pan
- Parchment paper
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line your 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. This little trick saves you from wrestling with sticky brownies later.
Mix the Wet Ingredients
In your large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract. The mixture should be smooth and slightly glossy.
Add the Dry Ingredients
Sift in the cocoa powder, flour, salt, and baking powder directly into the wet ingredients. Gently fold everything together until just combined. Overmixing is the enemy of fudgy brownies, so stop when you no longer see streaks of flour.
Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remember, brownies continue to cook as they cool, so err on the side of underbaking.
Cool and Serve
Let the brownies cool in the pan on a cooling rack for at least 20 minutes before lifting them out using the parchment overhang. Cut into squares and serve. For the ultimate experience, enjoy slightly warm with a glass of cold milk.
Tips and Tricks
For those looking to elevate their brownie game, consider these advanced tips. First, substituting half the butter with coconut oil can add a subtle richness. Second, a pinch of espresso powder enhances the chocolate flavor without making the brownies taste like coffee. Lastly, for a glossy top, make sure your sugar is fully dissolved in the butter before adding other ingredients. These small tweaks can make a big difference in your final product.
Recipe Variations
- Swirl in peanut butter or Nutella before baking for a decadent twist.
- Fold in chocolate chips, nuts, or dried fruit for added texture and flavor.
- Top with a sprinkle of sea salt before baking for a sweet and salty contrast.
- Use dark cocoa powder for an even richer chocolate experience.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you might want to reduce the added salt in the recipe to avoid overly salty brownies. The key is balance, so adjust to taste.
How do I store these brownies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy.
Can I double this recipe?
Absolutely! Simply double all the ingredients and bake in a 9×13 inch pan. Keep an eye on the baking time, as it might need a few extra minutes due to the increased volume.
Summary
These one-bowl fudgy cocoa brownies are a chocolate lover’s dream, combining simplicity with decadence. Perfect for any occasion, they’re sure to satisfy your sweet tooth with minimal fuss.