Description
Easy one bowl, no mixer brownies made with cocoa powder only (no melted chocolate!) in just 30 minutes. Chocolatey, chewy, fudgy, and way better than box brownies
Ingredients
- 1 1/3 cup granulated sugar (266g)
- 2/3 cup melted butter (150g or about 11 tbsp)
- 2 large eggs
- 2/3 cup all purpose flour (86g)
- 1/2 cup Dutch processed cocoa powder (50g)
- 1/2 tsp baking powder
- 3/4 tsp salt
- Optional: 100-150g chopped chocolate or chocolate chips of choice; I like a mixture of milk and dark
Instructions
- Pre-heat your oven to 350F (conventional / no fan)
- Line a 9x9 light colored metal baking pan with butter / baking spray and parchment paper. The parchment paper should rise to the top of the pan to create "flaps" that can be used to lift the brownies out of the pan after baking and cooling. The butter or baking spray will help the parchment stick to the pan so it doesn't fold into the brownie batter
- Measure the granulated sugar first, then add it to a food processor. Blitz for 30-60 seconds or until the sugar turns powdery. You may need to shake the bowl/jug along the way
- Melt the butter in the microwave in 15 second increments
- Add the melted butter and ground sugar to a bowl. Whisk with a hand whisk for about 60 seconds or until the mixture looks smooth
- Add the eggs and whisk again until the eggs are fully combined and the mixture looks smooth
- Now sift in the flour, cocoa powder, baking powder and salt directly into the bowl
- Gently mix in the dry ingredients using slow folding motions until just combined. Do not over-mix to prevent gluten formation. I like using a rubber spatula for this step
- Lastly, add in the optional 100-150g chopped chocolate / chocolate chips and fold until evenly dispersed. Do not overmix. I like to reserve some chocolate to press on top of the brownies
- Spread the brownie batter into the prepared pan. It will become thicker with time so you may need to use a spatula to spread it evenly. If you have any reserved chocolate, spread that on and gently press it in now
- Bake the brownies in the pre-heated oven for 20-25 minutes, until the edges are set but the middle is still a little soft to touch. A toothpick inserted in the center should come out with moist crumbs on it.
- Remove from the oven and let the brownies rest for 20-30 minutes in the pan. Then carefully remove, slice with a sharp knife, serve and enjoy!
Notes
- Make ahead and storage: These brownies are best consumed fresh, or within a day, for optimal texture and flavor, so I don't recommend making them ahead of time. I like keeping them at room temperature in an airtight container for up to 2 days, but you can also refrigerate for up to 5 days. You can eat them cold or microwave for ~10 seconds to enjoy them warm.
- Upgrading into dessert: If you want to turn these brownies into more of a dessert, try adding a pistachio knafeh topping like in these Dubai Chocolate Brownies, or add a layer of pecan pie filling halfway through baking like in these Gooey Pecan Pie Brownies. You could even cool them down and top them with a layer of mascarpone cream, just like the one in this Tiramisu Chocolate Cake, to turn them into Tiramisu Brownies!
- Prep Time: 10
- minutes: minutes
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American