Fudgy Cocoa Powder Brownies
Rich, fudgy brownies with a crackly top, made from cocoa powder and pantry staples in one saucepan.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 1 hr 40 min
- Makes
- 16 brownies (8x8-inch pan)
You do not need a bar of good chocolate to make excellent brownies. Cocoa powder gives a deep chocolate flavor, and warming it with the butter and sugar is what creates the shiny, crackly top.
For clean squares
Let the brownies cool completely, at least an hour, then lift them out using the parchment and slice with a sharp knife wiped clean between cuts.
Fudgy Cocoa Powder Brownies
- Prep
- 15 min
- Cook
- 25 min
- Rest & wait
- 1 hr
- Total
- 1 hr 40 min
- Makes
- 16 brownies (8x8-inch pan)
Ingredients
Method
Heat the oven to 325°F. Line an 8x8-inch pan with parchment, leaving an overhang on two sides.
Melt the butter in a saucepan over low heat. Stir in the sugar, cocoa and salt and keep warm for 2 to 3 minutes, stirring, until the mixture is hot and glossy. Let it cool until just warm.
Stir in the vanilla, then the eggs one at a time, beating vigorously after each until the batter is thick and shiny.
Stir in the flour until you cannot see it, then beat 40 strokes with a wooden spoon. Fold in the chocolate chips.
Spread in the pan and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out with moist crumbs, not wet batter.
Cool completely in the pan, about 1 hour, before lifting out and slicing.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Questions, answered
Can I make brownies with cocoa powder instead of chocolate?
Yes. This recipe is designed for cocoa powder, which gives an intense chocolate flavor and a fudgy texture.
How do I get a crackly top on brownies?
Warm the sugar with the butter until the mixture is hot and glossy, then beat in the eggs vigorously.
