One-Bowl Fudgy Cocoa Brownies

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips

Steps

1. 1 Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
2. 2 In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. 3 Add sugar to the dry ingredients and mix well.
4. 4 Pour in melted butter, eggs, and vanilla extract. Stir until just combined.
5. 5 Fold in chocolate chips.
6. 6 Transfer the batter to the prepared pan and smooth the top.
7. 7 Bake for 25 minutes or until a toothpick comes out with a few moist crumbs.
8. 8 Let cool before cutting into squares.

Equipment

• 8x8 inch baking pan
• parchment paper
• mixing bowl
• whisk

Variations

• Add a swirl of peanut butter for a twist.
• Fold in nuts like walnuts or pecans for crunch.

Substitutions

• Use almond flour for a gluten-free option.
• Substitute butter with coconut oil for a dairy-free version.

Pairings

• Vanilla ice cream
• Espresso shot

Nutrition

Tips

• Avoid overmixing the batter to keep the brownies fudgy.
• For extra richness, top with a sprinkle of flaky sea salt before baking.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a microwave for 20 seconds.

Freezing: Freezes well for up to 3 months. Thaw at room temperature for 1-2 hours.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or a glass of milk.

FAQ