Description
Deliciously rich and fudgy cocoa powder brownies made with simple ingredients including melted butter, sugar, eggs, and cocoa powder, enhanced with chocolate chips and chopped nuts for added texture and flavor. Perfect for a classic homemade treat.
Ingredients
Scale
Main Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips or chunks
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter and granulated sugar until well blended. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the mixture is smooth.
- Add Dry Ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix to maintain fudginess.
- Incorporate Mix-ins: Gently fold in the chocolate chips and chopped nuts to distribute evenly throughout the batter.
- Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 9-12 squares. Enjoy as a rich dessert or snack.
Notes
- Do not overmix the batter to keep brownies fudgy rather than cakey.
- You can substitute nuts with additional chocolate chips or leave them out for a nut-free version.
- For a gluten-free option, use a certified gluten-free flour blend instead of all-purpose flour.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra indulgence, serve brownies warm with a scoop of vanilla ice cream.
