These cocoa fudge brownies are everything I want in a dessert—rich, chewy, and full of deep chocolate flavor. Made with simple pantry ingredients, they come together easily and deliver a deliciously fudgy texture that makes them irresistible. Whether I’m serving them at a party or baking a batch just for myself, these brownies never disappoint.
Why You’ll Love This Recipe
I love how this recipe balances a gooey center with crisp, crackly tops. It doesn’t require melted chocolate—just good cocoa powder—making it a budget-friendly option that still feels indulgent. The recipe is also super flexible: I can add nuts, swirl in caramel, or leave them plain. It’s a reliable go-to every time I want a chocolate fix.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup (115 g) unsalted butter
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (40 g) unsweetened cocoa powder
1/2 cup (65 g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Directions
I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
In a medium saucepan over low heat, I melt the butter. Once melted, I remove it from the heat and stir in the sugar, eggs, and vanilla until smooth.
I then mix in the cocoa powder, flour, salt, and baking powder until just combined—being careful not to overmix.
I pour the batter into the prepared pan and spread it evenly.
I bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
I let the brownies cool in the pan before cutting them into squares.
Servings and timing
This recipe makes about 9 to 12 brownies, depending on how I cut them. They take roughly 10 minutes to prepare and 25 minutes to bake, with an additional 10–15 minutes of cooling time.
Variations
Sometimes I fold in 1/2 cup of chopped walnuts or pecans for a nutty crunch. When I’m in the mood for something extra indulgent, I stir in 1/2 cup of chocolate chips. A swirl of peanut butter or caramel on top before baking also takes these brownies to the next level.
Storage/Reheating
I store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They also freeze beautifully—just wrap them tightly and store them for up to 3 months. To reheat, I microwave individual squares for about 10–15 seconds to bring back that fresh-baked warmth.
FAQs
How do I know when the brownies are done?
I check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs, they’re perfect. Overbaking can dry them out.
Can I use Dutch-processed cocoa instead of natural?
Yes, but it might slightly change the texture and flavor. I usually stick with natural unsweetened cocoa for the best results in this recipe.
Why don’t these brownies use melted chocolate?
Using cocoa powder instead of melted chocolate keeps the recipe simple and pantry-friendly while still delivering intense chocolate flavor.
Can I double the recipe?
Absolutely. I double the ingredients and bake in a 9×13-inch pan for about 30–35 minutes, keeping an eye on the doneness.
What makes these brownies fudgy instead of cakey?
It’s all about the fat-to-flour ratio. This recipe uses more fat (butter) and less flour, which helps create that dense, fudgy texture I love.
Conclusion
These cocoa fudge brownies are my go-to when I want something rich, chewy, and satisfyingly chocolatey. They’re quick to make, endlessly customizable, and a guaranteed hit every time I bake them. Whether for a special occasion or just a sweet craving, they always come through.
These cocoa fudge brownies are rich, chewy, and full of deep chocolate flavor. Made with simple pantry ingredients and no melted chocolate, they are quick to make, customizable, and perfect for any chocolate craving.
Ingredients
1/2 cup (115 g) unsalted butter
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (40 g) unsweetened cocoa powder
1/2 cup (65 g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Instructions
Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the sugar, eggs, and vanilla until smooth.
Add the cocoa powder, flour, salt, and baking powder. Stir until just combined—do not overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Let the brownies cool in the pan before cutting into squares.
Notes
Add 1/2 cup of chopped walnuts, pecans, or chocolate chips for variation.
Swirl in peanut butter or caramel before baking for an indulgent twist.
Store at room temperature for 3 days, refrigerate for a week, or freeze up to 3 months.
Reheat individual brownies in the microwave for 10–15 seconds.
