Fudgy Cocoa Brownies

Name: Fudgy Cocoa Brownies
Total time: 50 min
Yield: 16 servings
Ingredients: 3/4 cup unsalted butter; 1 1/2 cups sugar; 3/4 cup Dutch-process cocoa; 1/2 tsp salt; 3 eggs; 2 tsp vanilla extract; 3/4 cup all-purpose flour; 1/2 cup chocolate chips

Desserts Freezer Friendly

Dense, glossy-topped brownies made entirely with cocoa powder, so there is no chocolate to melt and no mixer to wash. They land squarely on the fudgy side of the fudgy-versus-cakey argument and slice cleanly once fully cooled.

Course: Desserts
Time: 50 min
Servings: 16

Cooking Notes

Heating the cocoa with the butter and sugar helps dissolve the cocoa and produces a deeper chocolate flavor without requiring melted chocolate.
Beat the eggs into the warm cocoa mixture thoroughly before adding flour. That step helps create the thin, glossy top associated with fudgy brownies.
Cool the pan completely before slicing. Warm brownies are intentionally soft and will smear even when they are fully baked.

Recipe Card

Fudgy Cocoa Brownies

By Gabriella

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Category: Desserts
Total Time: 50 min
Difficulty: Easy

Servings: 16

Ingredients

3/4 cup unsalted butter
1 1/2 cups sugar
3/4 cup Dutch-process cocoa
1/2 tsp salt
3 eggs
2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 cup chocolate chips

Instructions

1
Line an 8-inch square pan with parchment and heat the oven to 350°F.
2
Melt the butter with the sugar, cocoa, and salt over low heat, stirring until the mixture is smooth and grainy-looking. Cool it for five minutes.
3
Beat in the eggs one at a time, then the vanilla, and keep beating for a full minute — that is what builds the shiny, papery top.
4
Fold in the flour until it just disappears, then the chocolate chips, and spread the thick batter into the pan.
5
Bake twenty-eight to thirty-two minutes, until a tester comes out with moist crumbs. Cool completely before cutting or they will smear.