Description
These rich and fudgy cocoa powder brownies are a perfect treat for chocolate lovers. With a simple list of ingredients including melted butter, cocoa powder, and chocolate chips, this recipe yields moist and decadent brownies with a slightly chewy texture and a deep chocolate flavor. Nuts add a delightful crunch, making these brownies a crowd-pleaser for any occasion.
Ingredients
Scale
Brownie Batter
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Add-ins
- 1/2 cup chocolate chips or chunks
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a 9×9 inch baking pan with parchment paper for easy removal.
- Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter and granulated sugar, stirring until smooth. Beat in the eggs one at a time, then mix in the vanilla extract until well incorporated.
- Add Dry Ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder to ensure a lump-free mixture. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Incorporate Mix-ins: Fold in the chocolate chips or chunks and the chopped nuts evenly throughout the batter to add texture and flavor.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 9 to 12 squares. Enjoy your homemade fudgy cocoa brownies!
Notes
- Do not overbake the brownies to keep them moist and fudgy.
- Feel free to substitute nuts or omit them if preferred.
- For extra richness, you can use dark brown sugar instead of granulated sugar.
- Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
