Cocoa Brownies

These Cocoa Brownies are SO EASY! Rich, fudgy, and packed with deep chocolate flavor, they're perfect for any chocolate lover's craving.

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine American

Servings 9 servings

Preheat your oven to 350°F (175°C). This ensures your brownies bake evenly and achieve that perfect fudgy texture.
Line a 9x9-inch baking pan with parchment paper, allowing some overhang on the sides. This makes it easy to lift the brownies out after baking.
In a medium saucepan over low heat, melt the 11 tablespoons of unsalted butter. Stir occasionally until fully melted and remove it from the heat.
Add the 1 cup of granulated sugar and 1 scant cup of cocoa powder to the melted butter. Stir until fully combined and smooth.
Mix in the 2 teaspoons of salt and 1 teaspoon of vanilla extract, ensuring everything is well incorporated.
Allow the mixture to cool slightly, then add the 2 large eggs one at a time, mixing well after each addition until the batter is smooth and glossy.
Gently fold in the ¾ cup + 1 tablespoon of all-purpose flour until just combined. Avoid overmixing to keep your brownies from becoming cakey.
Pour the brownie batter into your prepared baking pan. Use a spatula to spread it evenly.
Bake in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.
Allow your cocoa brownies to cool in the pan on a wire rack. Once cooled, use the parchment overhang to lift them out and cut into squares.

Add chopped walnuts or pecans for a delightful crunch.
Stir in chocolate chips for an extra chocolate boost.
Use parchment paper for easy removal and cleanup.
Do not overmix after adding flour to keep brownies fudgy.
Store brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Keyword Brownies, Chocolate, Easy, Fudgy, Quick