Description
The best classic fudgy brownie made with natural baking cocoa powder. Deep chocolate flavor, chewy edges, and a dense center — ready in under 35 minutes with simple pantry staples.
Ingredients
½ cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup (50g) natural baking cocoa powder, sifted
½ cup (65g) all-purpose flour
¼ tsp salt
¼ tsp baking soda
Instructions
1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper.
2. In a large bowl, whisk melted butter and sugar together until smooth and glossy.
3. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
4. Sift in the natural baking cocoa powder, flour, salt, and baking soda. Fold gently until just combined — do not overmix.
5. Pour batter into prepared pan and smooth the top with a spatula.
6. Bake for 22–25 minutes, until the edges are set and a toothpick inserted 1 inch from the edge comes out with moist crumbs.
7. Let cool in the pan for at least 15 minutes before slicing. Cut into 16 squares and serve.
Notes
Always sift your baking cocoa powder before adding it prevents bitter dry clumps in the finished brownie.
For Dutch-process cocoa: swap baking soda for ¼ tsp baking powder to match the reduced acidity.
Store covered at room temperature for up to 4 days, or freeze individual squares for up to 2 months.
For extra fudginess, pull from the oven at 22 minutes the center will firm as it cools.
Pair with a scoop of vanilla ice cream or a dusting of powdered sugar for serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Baking
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 148
- Sugar: 14g
- Sodium: 52mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 38mg