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One-Bowl Fudgy Cocoa Brownies

Rich, dense, and intensely chocolatey brownies made in just one bowl using simple pantry ingredients. Perfect for satisfying sudden chocolate cravings!

One-Bowl Fudgy Cocoa Brownies
Prep 10 min Cook 25 min Total 65 min Level Beginner
Serves 16

Ingredients

Main

  • 0.5 cup unsalted butter — melted and slightly cooled (1 stick or 113g)
  • 1 cup granulated sugar — 200g
  • 2 whole large eggs — room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup unsweetened cocoa powder — natural or Dutch-process (45g)
  • 0.5 cup all-purpose flour — spooned and leveled (60g)
  • 0.25 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.

    ~5 min
    Lightly greasing the pan before adding the parchment helps the paper stick and stay in place.

  2. In a large mixing bowl, vigorously whisk together the melted butter and granulated sugar until well combined.

    ~1 min
    Ensure the butter isn't boiling hot so it doesn't cook the eggs in the next step.

  3. Add the eggs and vanilla extract to the bowl. Whisk vigorously for about 1-2 minutes until the mixture is lighter in color and slightly glossy.

    ~2 min
    Whisking the eggs well helps create that classic crinkly top on the brownies.

  4. Add the cocoa powder, all-purpose flour, and salt. Switch to a rubber spatula and gently fold the dry ingredients into the wet ingredients just until no streaks of flour remain.

    ~2 min
    Do not overmix! Overmixing develops the gluten in the flour and makes the brownies tough instead of fudgy.

  5. Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.

    ~1 min

  6. Bake in the preheated oven for 20-25 minutes. The edges should look set, but the center should still be slightly soft. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

    ~25 min
    Check at the 20-minute mark to ensure you don't overbake.

  7. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and slicing.

    ~30 min
    Cutting warm brownies will result in a crumbly, messy slice. Cooling allows the fudge texture to set.
Nutrition
120
Calories
1
Protein (g)
16
Carbs (g)
6
Fat (g)
4
Sat. Fat (g)
1
Fiber (g)
13
Sugar (g)
45
Sodium (mg)
35
Cholesterol (mg)
Equipment
  • 8x8-inch baking pan
  • Parchment paper
  • Large microwave-safe mixing bowl
  • Whisk
  • Silicone spatula
Tips & Storage
  • For extra chocolatey goodness, fold in 1/2 cup of chocolate chips during step 4.
  • Dutch-process cocoa powder will yield a darker, smoother brownie, while natural cocoa powder offers a sharper, fruitier chocolate note.
  • If you want extremely clean slices, place the cooled pan of brownies in the refrigerator for 30 minutes before cutting with a sharp, hot knife.
  • Storage: Store leftover brownies in an airtight container at room temperature for up to 4 days, or freeze wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
Tags
baked baking brownies butter chewy chocolate cocoa powder comfort food crowd-pleaser dessert easy fudgy kid-friendly nut_free one-bowl potluck simple snack sweet vegetarian weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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