One-Bowl Fudgy Cocoa Brownies
Dense, glossy-topped and made with cocoa, no melting chocolate.
Before you start
You don't need a bar of chocolate for fudgy brownies. Good cocoa powder does the job, all in one bowl. The shiny top everyone loves comes from whisking the sugar into the warm butter, so don't rush that bit. Keep the flour low and take them out while the middle still has a slight wobble.
Everything you need
- ¾ cup (170 g) unsalted butter
- 1¼ cups (250 g) granulated sugar
- ¾ cup (64 g) cocoa powder (natural or Dutch)
- ½ cup (63 g) all-purpose flour
- 2 large eggs, cold
- 1 tsp vanilla extract
- ½ tsp fine salt
- ½ cup (85 g) chocolate chips (optional)
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 170°C / 340°F. Line an 8-inch (20 cm) square tin with baking paper, leaving some hanging over the sides so you can lift the brownies out later.
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Melt the butter, then whisk in the sugar, cocoa and salt while it's still warm. Keep going for a minute or two until it looks less grainy. This step is what makes the shiny top.
For this step
- ¾ cup (170 g) unsalted butter
- 1¼ cups (250 g) granulated sugar
- ¾ cup (64 g) cocoa powder (natural or Dutch)
- ½ tsp fine salt
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Let it cool for 5 minutes so it doesn't cook the eggs. Then add the eggs and vanilla and whisk hard for about 45 seconds, until thick and smooth.
For this step
- 2 large eggs
- 1 tsp vanilla extract
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Sift in the flour and fold just until it disappears. Stop there, or the brownies won't be as fudgy. Fold in the chocolate chips if you're using them.
For this step
- ½ cup (63 g) all-purpose flour
- ½ cup (85 g) chocolate chips (optional)
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Pour into the tin, smooth the top and bake for 22 to 28 minutes. A skewer poked into the middle should come out with a few moist crumbs, not clean.
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Let them cool all the way in the tin before you cut, because warm brownies fall apart. Wipe the knife between cuts for neat squares.
Baker's tips
- Cold eggs and a brief cool-down before adding them help set that crackly top.
- For extra-clean squares, chill the cooled slab for 30 minutes before slicing.
Make it your own
- Press 60 g of toasted, roughly chopped hazelnuts or walnuts into the top before baking.
- Swirl 3 tablespoons of warmed peanut butter across the batter and drag a skewer through it.
Storing & freezing
Airtight at room temperature for 4 to 5 days; they get fudgier on day two. Freeze wrapped squares for up to 3 months.
Frequently asked
How much does a cup of cocoa powder weigh?
Around 85 g per US cup, so ¾ cup is about 64 g. Cocoa is light and lofty, so weighing is far more reliable than scooping.
Can I use Dutch-process cocoa?
Yes. Either works here because the lift comes from the eggs, not baking soda. Dutch cocoa gives a darker, mellower flavour.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.