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Classic Fudgy Cocoa Brownies

Classic Fudgy Cocoa Brownies

These classic cocoa brownies bake up with a shiny crackled top, chewy edges, and a dense fudgy center. Melted butter, cocoa powder, and a touch of coffee deepen the chocolate flavor without requiring melted chocolate.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 8

Ingredients

  • 0.25 tsp baking powder
  • 0.75 cup unsweetened cocoa powder (sifted)
  • 0.25 cup light brown sugar (packed)
  • 1 cup granulated sugar
  • 0.5 cup semisweet chocolate chips
  • 2 count large eggs (at room temperature)
  • 1 tbsp brewed coffee (cooled)
  • 1.5 tsp vanilla extract
  • 0.5 tsp fine sea salt
  • 0.5 cup all-purpose flour (spooned and leveled)
  • 0.5 cup unsalted butter (melted and slightly cooled)

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350°F (175°C) for at least 10 minutes so the heat is fully stabilized.
  2. Line an 8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on two sides, then lightly grease the exposed pan corners with butter or nonstick spray.
  3. Add 0.5 cup melted unsalted butter, 1 cup granulated sugar, and 0.25 cup packed light brown sugar to a large mixing bowl, then whisk vigorously by hand for 1 minute until the mixture looks glossy and slightly thickened.
  4. Add 2 large eggs, 1.5 tsp vanilla extract, and 1 tbsp cooled brewed coffee to the bowl, then whisk for 1 to 2 minutes until the batter is smooth, shiny, and slightly lighter in color.
  5. Set a fine-mesh sieve over the bowl and sift in 0.75 cup unsweetened cocoa powder, 0.5 cup all-purpose flour, 0.5 tsp fine sea salt, and 0.25 tsp baking powder to remove lumps and distribute the leavening evenly.
  6. Switch to a flexible spatula and fold the dry ingredients into the wet ingredients for 45 to 60 seconds, stopping as soon as no dry flour streaks remain so the brownies stay tender.
  7. Fold 0.5 cup semisweet chocolate chips into the batter with the spatula for about 20 seconds, scraping the bottom and sides of the bowl to ensure the chips are evenly distributed.
  8. Scrape the batter into the prepared 8-inch square pan, spread it into an even layer with the spatula, and smooth the top all the way into the corners.
  9. Bake the brownies on the center rack at 350°F (175°C) for 28 to 32 minutes, until the top is shiny and crackled, the edges look set, and a toothpick inserted 2 inches from the edge comes out with moist crumbs but no wet batter.
  10. Transfer the pan to a wire rack and let the brownies cool in the pan for 30 minutes, which allows the center to finish setting without overbaking.
  11. Use the parchment overhang to lift the brownie slab from the pan onto a cutting board, then cool for another 15 minutes until warm but firm enough to slice cleanly.
  12. Cut the slab into 8 rectangles with a sharp knife, wiping the blade between cuts, and serve the brownies slightly warm or at room temperature.

Nutrition (per serving)

  • Calories: 287
  • Protein: 4 g
  • Fat: 15 g
  • Carbohydrates: 39 g
  • Fiber: 3 g
  • Sugar: 29 g
  • Sodium: 171 mg

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