Best Fudgy Brownies From Scratch With Cocoa Powder
These easy homemade brownies have a delicate crackly top, rich chocolate flavor, and a dense, gooey center. Cocoa powder, melted dark chocolate, and precise gram measurements make the recipe dependable and deeply fudgy.
Equipment
- 1 8×8-inch baking pan
- 1 large mixing bowl
- 1 Heatproof bowl or small saucepan
- 1 Whisk
- 1 Rubber spatula
- 1 Sheet of parchment paper
- 1 Digital kitchen scale
Ingredients
Brownie Batter
- 170 g unsalted butter cut into small pieces
- 200 g dark chocolate finely chopped
- 250 g granulated sugar
- 50 g brown sugar lightly packed
- 3 large eggs at room temperature
- 1 tsp alcohol-free vanilla flavoring
- 75 g all-purpose flour
- 30 g unsweetened cocoa powder sifted if lumpy
- ½ tsp fine salt
Instructions
- Preheat the oven to 175°C / 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang to lift out the cooled brownies.
- Place the butter and chopped dark chocolate in a heatproof bowl. Melt them together gently until smooth, then set the mixture aside to cool slightly.
- In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, alcohol-free vanilla flavoring, and salt until the mixture becomes thick, smooth, and glossy.
- Slowly add the melted butter and chocolate mixture to the egg mixture. Stir gently until the wet ingredients are evenly combined.
- Add the flour and cocoa powder. Fold gently with a spatula just until no visible dry flour remains. Avoid overmixing to preserve the dense, fudgy texture.
- Transfer the batter to the prepared pan and spread it into an even layer. Bake for 25 to 30 minutes, until the edges are set and the center remains slightly soft. A toothpick inserted near the center should come out with moist crumbs rather than wet batter.
- Allow the brownies to cool completely in the pan. Lift them out using the parchment paper, then slice into 16 brownies for the best clean cuts and fudgy texture.
Notes
For reliable results, weigh the ingredients with a digital kitchen scale. Do not overbake the brownies; the center should still look slightly soft when the pan is removed from the oven.
Let the melted chocolate mixture cool briefly before adding it to the eggs so the eggs do not cook. Fold the flour and cocoa powder only until combined.
For a dairy-free variation, use a suitable plant-based butter and dairy-free dark chocolate. Use alcohol-free vanilla flavoring instead of standard vanilla extract.
Store cooled brownies in an airtight container at room temperature for up to 4 days. They may also be wrapped individually and frozen for up to 3 months.
