Description
A simple and delicious one-bowl recipe for fudgy cocoa brownies with a glossy batter and rich chocolate flavor. These brownies are quick to prepare, require minimal ingredients, and yield a perfectly gooey texture with an optional addition of nuts or chocolate chips for extra indulgence.
Ingredients
Scale
Brownie Batter
- 1/2 cup butter or oil
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder, preferably Dutch processed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt (omit if using salted butter)
Add-ins (Optional)
- 1/2 cup chopped dark chocolate, chocolate chips, or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Grease an 8x8 inch square pan or a 9x5 inch loaf pan, or line it with parchment paper or foil. Set aside.
- Melt Butter and Mix Sugar with Cocoa: In a large microwave-safe mixing bowl, add the butter and microwave for 1 minute or until completely melted. Stir in the sugar and cocoa powder and whisk vigorously for at least 1 minute until the sugar is dissolved and the mixture is smooth.
- Add Eggs and Vanilla: Add eggs one at a time to the cocoa mixture, whisking well after each addition. Then add the vanilla extract and whisk for at least 1 minute until the batter becomes shiny and well combined.
- Incorporate Flour and Salt: Stir in the flour and salt until just combined. Be careful not to overmix to avoid cakey brownies.
- Fold in Add-ins: Optionally, fold in 1/2 cup of your favorite add-ins such as nuts, raisins, or chocolate chips.
- Bake Brownies: Spread the batter evenly in the prepared pan. Bake for approximately 20 minutes or until the center is slightly set but still fudgy. Do not overbake to maintain gooeyness.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting. Cut into 16 small squares or 9 larger squares as preferred.
Notes
- For extra gooey brownies, add 1 tablespoon of oil along with the butter in the batter.
- To enhance chocolate flavor, add 1 teaspoon of instant coffee or espresso powder to the batter.
- This recipe doubles well in a 9x13 or 9x9 pan. Increase baking time by 5-7 minutes and adjust serving size to 32.
- Sugar amount can be adjusted between 3/4 cup and 1 1/4 cup according to sweetness preference.
- Do not overbake; bake no longer than 20-25 minutes to avoid dry or cakey texture.
- Serving size is based on cutting brownies into 16 small pieces; cutting into 9 larger pieces adjusts serving size accordingly.
Nutrition
- Serving Size: 1 brownie
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
