Indulge in these rich, fudgy cocoa brownies that are easy to make in just one bowl. With a perfect balance of sweetness and chocolatey goodness, these brownies are sure to satisfy any sweet tooth. Using simple ingredients, this recipe is perfect for quick dessert fixes and is sure to become a favorite in your baking repertoire.
Ingredients:
- 1 cup (2 sticks) butter, melted and cooled
- 1 1/2 cups granulated white sugar
- 1/2 cup dark brown sugar, packed
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed or unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 1/4 cups chocolate chips, divided
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it and set aside.
- Mix Wet Ingredients:
- In a large mixing bowl, combine the melted and cooled butter with granulated sugar and dark brown sugar. Mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until the mixture is smooth and glossy.
- Add Dry Ingredients:
- Sift in the flour and cocoa powder to the wet mixture. Add the kosher salt. Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined. Be careful not to overmix.
- Fold in Chocolate Chips:
- Fold in 1 cup of the chocolate chips, reserving the remaining 1/4 cup for the topping.
- Prepare to Bake:
- Pour the brownie batter into the prepared baking pan, spreading it out evenly. Sprinkle the reserved 1/4 cup of chocolate chips evenly over the top of the batter.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as this will result in drier brownies.
- Cool and Serve:
- Allow the brownies to cool completely in the pan on a wire rack. Once cool, lift them out of the pan using the parchment paper (if used) and cut into squares. Serve and enjoy!
Cook’s Notes and Variations:
- Add-ins: Customize your brownies by adding chopped nuts (such as walnuts or pecans), dried fruit, or even a swirl of peanut butter or caramel into the batter before baking.
- Chocolate Types: Use a mix of milk, semi-sweet, or dark chocolate chips based on your preference for sweetness and intensity.
- Frosting: For an extra decadent treat, top your cooled brownies with a layer of chocolate ganache or your favorite frosting.
Keto and Low-Carb Versions:
- Flour Substitute: Use almond flour or coconut flour in place of all-purpose flour.
- Sugar Substitute: Replace the granulated and brown sugars with a low-carb sweetener like erythritol or monk fruit sweetener.
- Chocolate Chips: Use sugar-free chocolate chips to keep the recipe keto-friendly.
Frequently Asked Questions (FAQs):
Q: Can I make these brownies ahead of time? A: Yes, you can make these brownies a day or two ahead of time. Store them in an airtight container at room temperature.
Q: Can I freeze these brownies? A: Absolutely! Once completely cooled, cut the brownies into squares, wrap them tightly in plastic wrap, and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Q: What can I serve with these brownies? A: These brownies are delicious on their own but can be served with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate or caramel sauce.
Q: Can I use a different size pan? A: Yes, you can use a smaller pan for thicker brownies, but you will need to adjust the baking time accordingly. Keep an eye on them and use the toothpick test to determine doneness.
These One Bowl Fudgy Cocoa Brownies are a chocolate lover’s dream come true. With a simple preparation process and rich, decadent flavor, they’re perfect for any occasion. Whether you’re baking for a crowd or simply indulging in a sweet treat for yourself, these brownies are sure to satisfy. Enjoy every fudgy bite and happy baking!
