One Bowl Fudgy Cocoa Brownies
Ingredients
- 1 cup (225 g) unsalted butter, melted
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- ½ cup chocolate chips, optional
- ½ cup chopped walnuts or pecans, optional
Instructions
- Preheat the oven: Heat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Combine the butter and sugar: In one large bowl, whisk the melted butter and sugar until well combined.
- Add cocoa and flavorings: Stir in the cocoa powder, salt, and vanilla until smooth.
- Add the eggs: Whisk in the eggs one at a time until the mixture becomes glossy and well combined.
- Add flour: Gently fold in the flour just until no dry streaks remain. Do not overmix. Fold in chocolate chips or nuts if using.
- Bake: Spread the batter evenly in the prepared pan. Bake for 25–32 minutes, depending on how fudgy you want the brownies. A toothpick inserted in the center should come out with a few moist crumbs rather than wet batter.
- Cool completely: Let the brownies cool in the pan before cutting. For especially fudgy, clean slices, refrigerate them for about 30 minutes before slicing.
Tips for Extra-Fudgy Brownies
Use melted butter rather than softened butter, don’t overmix after adding the flour, and avoid overbaking. The brownies will continue to firm up as they cool.
