Description
Easy cocoa powder brownies made from scratch in one bowl! These homemade brownies bake up perfectly fudgy, chewy and chocolatey with a thin shiny crust. Ready in just 40 minutes!
Ingredients
- 3/4 cup (168 g) unsalted butter, cubed
- 1 1/3 cups (267 g) granulated sugar
- 3/4 cup (72 g) Dutch process unsweetened cocoa powder
- 1 tsp (2 g) instant espresso powder
- 1/4 tsp (1.5 g) salt
- 1 large egg (50 g), at room temperature
- 1 large egg yolk (18 g), at room temperature
- 1 1/2 tsp (6 g) vanilla extract
- 1/2 cup (70 g) all-purpose flour
- 3/4 cup (128 g) semisweet chocolate chips
Instructions
- Preheat oven to 325°F and spray an 8-inch square metal baking pan lightly with nonstick spray. Line the pan with parchment paper.
- Make brownies: Melt butter in a medium saucepan over low heat. Once melted, whisk in sugar for 30 seconds until incorporated. Whisk in cocoa powder, espresso powder, and salt until combined – the texture will appear granular at this point. Remove saucepan from the heat and let stand for 5 minutes. Whisk in egg and egg yolk one at a time, until completely incorporated and batter is thick and shiny. Whisk in vanilla extract. Add flour and fold in just until no streaks remain. Fold in chocolate chips.
- Spread brownie batter in prepared pan and smooth the top with an offset spatula. Gently tap pan once to remove air bubbles.
- Bake brownies for 30 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from oven and place on a wire rack to cool completely.
- Lift parchment and place brownies on a cutting board. Cut into squares with a sharp knife. Store leftover brownies in an airtight container at room temperature.
Notes
Baking pan: Use a light metal baking pan lined with parchment paper for best results. Do not bake in a glass or ceramic pan. Glass pans conduct heat much more slowly and the brownies will bake unevenly.
Unsweetened cocoa powder: Use Dutch process cocoa powder for the richest chocolate flavor. I recommend Hershey’s Special Dark Cocoa or Rodelle Gourmet Baking Cocoa.
Freeze brownies: To freeze brownies, cool completely before wrapping with plastic wrap and foil. Freeze up to 3 months. Thaw brownies overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature before serving.