Fudgy Cocoa Brownies

Wednesday afternoons I try to make some kind of treat to go along with the activity I’ve planned for my Cub Scouts. Keeping in mind that whatever I make has to be kid-friendly, I usually make something with peanut butter or chocolate. I hadn’t made brownies in a while, so I thought I’d give them a go. These brownies are so easy to make. Most of the work is done in the microwave, but the best part is that they only bake for 30 minutes, unlike most boxed mixes that can take up to 45 minutes. When they’re done, they come out fudgy, with intense chocolate flavor and have a crisp and crinkled top. I’m sure this will become your go-to brownie recipe… it is mine!

Fudgy Cocoa Brownies

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Course: Brownies & Bars
Cuisine: American
Prep Time: 10 mins
Cook Time: 30 mins
Cool Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 12 brownies
Calories: 288kcal
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Ingredients

  • 10 tbsp butter
  • 1 1/4 cup sugar
  • 3/4 cup unsweetened cocoa powder - we like using Dutch-processed cocoa
  • 1/4 tsp salt
  • 3/4 tsp vanilla extract
  • 1/8 tsp expresso powder
  • 2 large eggs
  • 1/2 cup +2 tbsp all purpose flour
  • 1/2 cup chocolate chips
  • 1/8 cup mini chocolate chips
  • 1/2 cup walnuts - chopped, optional

Instructions

  • Preheat oven to 325 degrees. Line an 8x8 square pan with foil, leaving an overhang on two sides (you will pull them out of the pan this way).
  • In a medium heatproof bowl, combine butter, sugar, cocoa, espresso powder and salt. Microwave on high for approximately 1 minute and 30 seconds. Remove from microwave and stir with a spatula until mixture is smooth. It will look gritty but once it cools a bit and add the remaining ingredients, it smoothes out.
  • Stir in vanilla. Then add eggs, one at a time, mixing well after each addition. The batter will become smooth and shiny- this is what you want. Slowly add in flour, mix until it begins to disappear. Beat vigorously by hand for 45 seconds or so.
  • Add regular sized chocolate chips and walnuts. Mix well. Pour into foil-lined pan, spread evenly. Sprinkle mini morsels on top.
  • Place in oven and bake for 30 minutes. Remove from oven and place on top of a wire rack to cool completely (about 45 minutes or so). Lift up the long ends of the foil and remove from pan.

Nutrition

Serving: 12g | Calories: 288kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 153mg | Potassium: 120mg | Fiber: 3g | Sugar: 27g | Vitamin A: 362IU | Calcium: 30mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Oooh, yum yum yum! These look divine!! And such beautiful photography! I love it!!
    Thank you so much for linking up to {nifty thrifty sunday} last week! You’ll be featured at tonight’s party! Stop by and grab a button if you get a chance! ๐Ÿ˜‰
    XO!
    Vanessa @ย {nifty thrifty things}

  2. Hi. These look delish, and cute because of the mini chips on top. But one question: when does the flour get mixed in? Thanks!

    1. Sorry about that, the directions should be correct now. You will add it in step 3 ๐Ÿ™‚