Description
These super fudgy cocoa brownies are gooey on the inside, have a signature crinkly top, and come together in just one bowl with 6 simple ingredients. Ready in under 30 minutes, this is the ultimate easy brownie recipe you’ll ever need!
Ingredients
Scale
- 1/2 cup butter (or oil)
- 1 cup sugar (see note)
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp salt (omit if using salted butter)
- 1/2 cup add-ins (chocolate chips, chopped dark chocolate, or walnuts, optional)
Instructions
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Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Grease an 8×8-inch square pan or a 9×5-inch loaf pan, or line it with parchment paper.
-
Melt & Mix:
- In a microwave-safe bowl, melt the butter for 1 minute.
- Add sugar and cocoa powder, then whisk vigorously for 1 minute until the sugar dissolves.
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Add Wet Ingredients:
- Whisk in the eggs, one at a time, then mix in vanilla extract.
- Continue whisking for at least 1 minute until the batter looks shiny.
-
Incorporate Dry Ingredients:
- Stir in the flour and salt until just combined (do not overmix).
- If using, fold in chocolate chips, chopped chocolate, or walnuts.
-
Bake:
- Spread the batter evenly into the prepared pan.
- Bake for 20 minutes or until the center is slightly set (don’t overbake!).
-
Cool & Serve:
- Let the brownies cool completely before cutting.
- Slice into 9 large or 16 small squares.
Notes
- For chewier brownies, use oil instead of butter.
- For a deeper flavor, use brown sugar instead of white sugar.
- For extra fudginess, slightly underbake and chill before slicing.
- Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 brownie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg