Introduction

These rich and fudgy brownies made with cocoa powder offer a deep chocolate flavor and a delightfully moist texture. Perfect for any chocolate lover, they are easy to prepare and can be customized with your favorite mix-ins.

A close-up view of a baked square chocolate brownie resting on crinkled foil. The brownie has a textured, slightly cracked top layer that is dark brown and shiny, showing a soft and fudgy inside beneath the thin crust. The edges look slightly raised and firmer, creating a rough border around the softer middle. The overall surface has an uneven, wrinkled pattern, characteristic of a rich, dense chocolate treat. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)

Instructions

Step 1: Position your oven rack in the lower third of your oven and preheat the oven to 325ºF.
Step 2: Line an 8-inch square pan with parchment or aluminum foil and lightly spray with non-stick cooking spray.
Step 3: In a large heatproof bowl, combine butter, sugar, cocoa powder, and salt. Place the bowl over a pan of barely simmering water and stir occasionally until the butter has melted and the mixture is smooth and combined.
Step 4: Remove the bowl from heat and let the mixture cool for 5 to 10 minutes to avoid cooking the eggs when added.
Step 5: Stir in the vanilla extract, then add the eggs one at a time, beating vigorously after each addition until fully incorporated.
Step 6: In a separate bowl, whisk together the flour and baking powder until combined.
Step 7: Add the flour mixture to the chocolate batter and stir vigorously—about 40 strokes—with a spoon to ensure thorough mixing.
Step 8: If using, fold in chocolate chips and/or chopped walnuts gently into the batter.
Step 9: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a tester inserted comes out with some moist crumbs attached.
Step 10: Allow the brownies to cool completely on a wire rack before slicing and serving.

Tips & Variations

For a nut-free version, simply omit the walnuts or swap them for extra chocolate chips or dried fruit.
Using a glass or metal bowl over simmering water helps gently melt the butter and combine ingredients without overheating.
Beating the eggs vigorously adds air to the batter, contributing to a better texture.
To intensify the chocolate flavor, sprinkle a few extra chocolate chips on top before baking.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm a slice briefly in the microwave for about 10 seconds to restore softness. You can also freeze brownies for up to 3 months; thaw at room temperature before serving.

How to Serve

Two thick brownies stacked on a white plate with red edges and white dots. Each brownie has a cracked, dry top layer in dark brown and a dense, chewy middle and bottom layer filled with small chocolate chunks. The texture looks moist and rich inside, with a firm crust outside. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Dutch-processed cocoa powder instead of natural cocoa powder?

Yes, you can substitute Dutch-processed cocoa powder, but it may slightly affect the brownie’s texture and flavor due to its lower acidity. The recipe does not include baking soda, so the leavening should still work well.

How do I know when the brownies are done?

The brownies are done when a toothpick or cake tester inserted near the center comes out with a few moist crumbs attached. The surface should look set but still slightly soft to the touch, ensuring a fudgy interior.