Name: Best Fudgy Cocoa Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; 1 cup granulated sugar; ½ cup brown sugar; ½ cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; ¼ teaspoon salt

Rich, chocolatey, and irresistibly fudgy, these homemade cocoa brownies deliver the perfect balance of dense texture and intense flavor. Made with simple pantry ingredients, they’re quicker and easier than brownies made with melted chocolate, but every bit as decadent.

Why You’ll Love This Recipe

These brownies strike the perfect balance between cakey and fudgy with a crackly top that chocolate lovers crave. They’re made with cocoa powder instead of melted chocolate, making them both more convenient and more intense in flavor. The recipe requires just a handful of basic ingredients you likely already have in your pantry, and they come together in under an hour. Whether you’re baking for a special occasion or simply craving something sweet, these brownies deliver consistent, crowd-pleasing results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour provides the structure for these brownies while allowing them to maintain their fudgy texture. The relatively small amount is key to keeping these brownies dense rather than cakey.
Unsweetened cocoa powder is the star ingredient that gives these brownies their intense chocolate flavor without requiring you to melt chocolate. Regular natural cocoa powder works perfectly, but Dutch-processed cocoa will give you an even deeper color and slightly less acidic taste.
Granulated sugar sweetens the brownies and helps create that signature crackly top layer that makes brownies so visually appealing.
Brown sugar adds moisture and a subtle caramel undertone that complements the chocolate flavor. The molasses content in brown sugar contributes to the fudgy texture.
Unsalted butter, melted, adds richness and helps create that dense, fudgy texture. Make sure it’s fully melted but not hot when you add it to the mixture.
Eggs bind everything together and provide structure. They also contribute to the fudgy texture and help create that crackly top layer.
Vanilla extract enhances the chocolate flavor. Though it seems small, this ingredient makes a noticeable difference in the depth of flavor.
Salt balances the sweetness and intensifies the chocolate flavor. Even this small amount makes a big difference in the final taste.

Directions

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
In a bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, and salt.
In another bowl, mix melted butter, eggs, and vanilla extract until smooth.
Gradually add wet ingredients to dry ingredients and mix until just combined—do not overmix.
Pour batter into prepared pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs.
Let brownies cool completely before slicing and serving.

Servings and Timing

This recipe makes 16 servings when cut into 2-inch squares. Each serving contains approximately 190 calories. The preparation takes just 10 minutes, with 30 minutes of baking time, for a total time of 40 minutes from start to finish. Allow additional cooling time (about 1 hour) before cutting for the cleanest slices.

Variations

Nutty Brownies: Add ½ cup of chopped walnuts or pecans to the batter before baking for added texture and flavor.
Mint Chocolate Brownies: Add ¼ teaspoon of mint extract along with the vanilla for a refreshing twist.
Peanut Butter Swirl: Drop spoonfuls of slightly warmed peanut butter (about ¼ cup) on top of the brownie batter and swirl with a knife before baking.
Double Chocolate: Fold in ½ cup of chocolate chips to the batter for extra chocolate pockets throughout.
Espresso Brownies: Add 1 tablespoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.
Sea Salt Topping: Sprinkle flaky sea salt on top of the brownies right after they come out of the oven for a sweet-salty contrast.

Storage/Reheating

Counter Storage: Store cooled brownies in an airtight container at room temperature for up to 3-4 days. Place parchment paper between layers if stacking.
Refrigerator: For longer storage, refrigerate brownies in an airtight container for up to a week. The cold temperature will make them more dense and fudgy.
Freezer: These brownies freeze exceptionally well. Wrap individual pieces tightly in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature for about an hour before serving.
Reheating: While these brownies are delicious at room temperature, you can warm them slightly in the microwave for 10-15 seconds for that just-baked experience. For a special treat, serve warm with a scoop of vanilla ice cream.

FAQs

How do I know when the brownies are done baking?

The key to fudgy brownies is to slightly underbake them. Insert a toothpick in the center—it should come out with a few moist crumbs attached, not completely clean (which would indicate they’re overbaked) or with wet batter (which means they’re underbaked).

Can I use Dutch-processed cocoa instead of regular cocoa powder?

Yes, you can use Dutch-processed cocoa in this recipe. It will give your brownies a deeper color and slightly less acidic taste. Both types work well in this recipe.

Why do I need to let the brownies cool completely before cutting?

Cooling allows the brownies to set properly and develop their fudgy texture. Cutting them while hot will result in messy, gooey pieces. For the cleanest cuts, you can even refrigerate them for 30 minutes after they’ve cooled to room temperature.

Can I double this recipe for a larger batch?

Yes, you can double the recipe and bake in a 9×13-inch pan. The baking time may need to be increased by 5-10 minutes, but still use the toothpick test to determine doneness.

Why didn’t my brownies get that crackly top?

The crackly top comes from properly beating the eggs and sugar. Make sure you’re whisking the wet ingredients thoroughly until the mixture is smooth and slightly lighter in color.

Can I reduce the sugar in this recipe?

You can reduce the sugar by about ¼ cup total without drastically affecting the texture, though it will make the brownies less sweet and potentially less moist.

How do I get clean cuts when slicing brownies?

Use a sharp knife, wipe it clean between cuts, and consider chilling the brownies first. For professional-looking cuts, you can even use a plastic knife, which surprisingly cuts through brownies very cleanly.

Can I add frosting to these brownies?

While these brownies are rich and delicious on their own, you can certainly add a simple ganache or chocolate frosting if desired. Just be aware that this will make them even sweeter.

Are these brownies gluten-free?

No, this recipe contains all-purpose flour which contains gluten. However, you can substitute a 1:1 gluten-free flour blend designed for baking to make them gluten-free.

Why are my brownies too cakey instead of fudgy?

Cakey brownies usually result from overmixing the batter (which incorporates too much air) or adding too much flour. Mix just until combined and measure your flour carefully, preferably using a kitchen scale for accuracy.

Conclusion

These Best Fudgy Cocoa Brownies offer the perfect combination of simplicity and decadence. With their rich chocolate flavor, fudgy interior, and crackly top, they deliver bakery-quality results with minimal effort. The beauty of this recipe lies in its versatility—enjoy them plain for a classic treat, or use them as a canvas for various mix-ins and toppings. Whether you’re a beginner baker or a seasoned pro, these brownies are guaranteed to satisfy your chocolate cravings and impress anyone lucky enough to taste them. Make a batch today and discover your new go-to brownie recipe.