Easy One Bowl Fudgy Cocoa Brownies
User Reviews
4.7
Easy One Bowl Fudgy Cocoa Brownies
Description
The recipe blends melted butter and sugar with unsweetened cocoa powder, then adds eggs and vanilla to produce a glossy chocolate batter. Flour and salt are stirred in carefully to avoid overmixing, ensuring a tender, fudgy texture. Optional ingredients like nuts or chips offer additional texture and flavor complexity. Baking in a greased or lined pan at 350°F for about 20 minutes, the brownies are done when the center is just set, preventing dryness.
After cooling, the brownies are cut into squares, with suggested serving sizes ranging from smaller bite-sized pieces to larger portions. This recipe scales well when doubled, adapting for bigger pans with slightly longer baking. Variations include adding espresso powder to enhance chocolate depth or adjusting sugar quantities to suit sweetness preference.
For the gooeyest brownies, adding oil alongside butter is recommended, and care must be taken not to overbake. The serving size described is per brownie after cutting into 16 pieces, but can be modified by adjusting cut size.
Ingredients
- 1/2 cup butter or oil
- 1 cup sugar see note
- 1/2 cup unsweetened cocoa powder preferably, dutch processed
- 2 egg large
- 1 teaspoon vanilla
- 1/4 cup flour
- 1/4 tsp salt leave out if using salted butter
- 1/2 cup favorite adds-ins (chopped dark chocolate, chocolate chips or walnut)
Instructions
- Pre-heat oven to 350F. Grease an 8x8 square pan or a 9x5 loaf pan or line with parchment or foil; set aside.
- In a large microwave-safe mixing bowl, add the butter and microwave for 1 minute or until completely melted. Add the sugar and cocoa powder and whisk vigorously for at least a minute, until the sugar has dissolved.
- Add eggs one at a time then vanilla and whisk for at least 1 minute, until well combined and batter is shiny.
- Stir in flour and salt until the flour is fully combined. Be careful not to overmix mix.
- (optional) fold in 1/2 cup of nuts, raisins, chocolate chips or anything you desire.
- Spread in pan and bake for approximately 20 minutes or until the center is slightly set. Be careful not to over-bake!
- Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)
Notes
- Add 1 tablespoon oil to the batter with butter for extra gooey brownies.
- Incorporate 1 teaspoon instant coffee or espresso powder to enhance chocolate flavor.
- Doubling the recipe fits 9x13 or 9x9 pan with 5-7 more minutes baking time.
- Adjust sugar between 3/4 cup and 1 1/4 cup for sweetness preference.
- Do not bake more than 20-25 minutes to avoid dryness; the center should be slightly set.
- Serving sizes can be 9 large or 16 small brownies after cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 128kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 36mg | 12% |
| Sodium | 96mg | 4% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 207IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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