Fudgy One-Bowl Cocoa Brownies

Sometimes, the simplest recipes are the most satisfying. This recipe for Fudgy One-Bowl Cocoa Brownies is a testament to that. It proves you don’t need fancy melted chocolate to create an intensely rich, deeply chocolatey, and perfectly fudgy brownie. Made entirely with cocoa powder and mixed in a single bowl, this recipe is as easy as it gets, with minimal cleanup. The result is a batch of brownies with that coveted shiny, crackly top, chewy edges, and a dense, moist center that will satisfy even the most intense chocolate craving.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients You’ll Need
• Step-by-Step Instructions
• Pro Tips for the Fudgiest Brownies
• Frequently Asked Questions (FAQ)

Why You’ll Love This Recipe

• One-Bowl Wonder: All the mixing happens in a single bowl, making cleanup incredibly easy.
• Intensely Fudgy & Chewy: Using melted butter and cocoa powder creates a super dense and chewy texture.
• Shiny, Crackly Top: We’ll show you the simple secret to achieving that beautiful, paper-thin crust.
• Simple Pantry Ingredients: No need for special baking chocolate, just high-quality cocoa powder.

Ingredients You’ll Need

• 1/2 cup (113g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed is great for a darker color)
• 1/2 cup (60g) all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup (170g) chocolate chips or chunks (optional)

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides to act as handles for easy removal.
2. Combine Wet Ingredients: In a large bowl, whisk together the hot melted butter and granulated sugar until well combined. The mixture will look grainy. Add the eggs and vanilla extract and whisk vigorously for a full minute until the mixture is thick, pale, and glossy. This step is the secret to the shiny top!
3. Add Dry Ingredients: Sift the cocoa powder, flour, baking soda, and salt directly into the bowl with the wet ingredients. Fold everything together with a spatula until just combined. The batter will be thick. Do not overmix.
4. Add Chocolate Chips: If using, fold in the chocolate chips.
5. Bake: Pour the batter into the prepared pan and spread it into an even layer with your spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist, fudgy crumbs attached, but not wet batter.
6. Cool Completely: This is the hardest but most important step! Let the brownies cool completely in the pan on a wire rack for at least 2 hours before lifting them out with the parchment handles and slicing. This allows them to set up and become perfectly fudgy.

Pro Tips for the Fudgiest Brownies

• Whisk Your Eggs and Sugar Well: Vigorously whisking the eggs and sugar until they are pale and glossy helps dissolve the sugar, which creates that desirable shiny, crackly crust.
• Don’t Overbake: The key to a fudgy texture is a slightly underbaked center. The brownies will continue to set as they cool.
• Use Good Quality Cocoa Powder: Since cocoa is the main flavor here, using a high-quality brand (like Dutch-processed for a richer, darker brownie) makes a big difference.
• Patience is a Virtue: Don’t cut into warm brownies! Cooling them completely allows the texture to set, resulting in clean slices and a perfectly dense, fudgy interior.

Frequently Asked Questions (FAQ)

 
 Q: What's the difference between fudgy and cakey brownies?
 A: Fudgy brownies have a higher fat-to-flour ratio (more butter and chocolate) and are dense and moist. Cakey brownies have more flour and leavening agents (like baking powder), giving them a lighter, more cake-like texture. 

 Q: How do I store these brownies?
 A: Store them in an airtight container at room temperature for up to 4 days. They become even fudgier on the second day!