These one bowl fudgy cocoa brownies are the perfect treat for any chocolate lover out there! With a rich and gooey texture, they’re incredibly easy to make and don’t require any fancy equipment. Plus, they’re made with simple ingredients that you probably already have in your pantry. Whether you’re looking for a quick dessert or a snack, these brownies are sure to satisfy your cravings.
My husband absolutely loves these brownies and always asks me to make them for special occasions. One year, for his birthday, I decided to surprise him with a batch of these brownies, but I accidentally used salted butter instead of unsalted butter. I was so worried that they would turn out too salty, but to my surprise, they turned out even better than usual! The saltiness of the butter complemented the sweetness of the brownies perfectly, and they were a huge hit with everyone who tried them. Now, I always use salted butter when I make these brownies, and they’ve become a staple in our household.
Why This Recipe Is So Special:
- Made with simple and easy-to-find ingredients
- Only one bowl and no fancy equipment needed
- Rich and fudgy texture with a perfect balance of sweetness and saltiness
- Perfect for any occasion or as a quick snack
Ingredients:
- 1 cup (226g) unsalted butter, melted and cooled
- 1 1/2 cups (300g) granulated white sugar
- 1/2 cup (100g) dark brown sugar, packed
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (80g) Dutch-processed or unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 1/4 cups (225g) chocolate chips, divided
Directions:
- Preheat oven to 350°F (180°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray. Line with parchment paper, leaving an overhang over the sides and grease once more. Set aside.
- In a large bowl, stir together melted butter, both sugars, eggs, and vanilla until smooth.
- Sift in flour, cocoa powder, and salt and stir until just combined but don’t overmix. Fold in 1 cup (180g) of the chocolate chips.
- Spread batter evenly in prepared pan and sprinkle with remaining chocolate chips.
- Bake until brownies are just set, 25-30 minutes. Remove from oven and let cool before slicing and serving.
Notes:
If you don’t have Dutch-processed or unsweetened cocoa powder, you can use regular cocoa powder, but the flavor and texture of the brownies may be slightly different. You can also add nuts or other mix-ins to the batter if you like. Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
The Easiest and Most Delicious One Bowl Fudgy Cocoa Brownies Recipe You'll Ever Try
Ingredients
- 1 cup 226g unsalted butter, melted and cooled
- 1 1/2 cups 300g granulated white sugar
- 1/2 cup 100g dark brown sugar, packed
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup 120g all-purpose flour
- 1 cup 80g Dutch-processed or unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 1/4 cups 225g chocolate chips, divided
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray. Line with parchment paper, leaving an overhang over the sides and grease once more. Set aside.
- In a large bowl, stir together melted butter, both sugars, eggs, and vanilla until smooth.
- Sift in flour, cocoa powder, and salt and stir until just combined but don't overmix. Fold in 1 cup (180g) of the chocolate chips.
- Spread batter evenly in prepared pan and sprinkle with remaining chocolate chips.
- Bake until brownies are just set, 25-30 minutes. Remove from oven and let cool before slicing and serving.