epicurious
Fudgy Cocoa Brownies (One Bowl, No Mixer)
Natural cocoa powder (not Dutch) is the key to deeply chocolaty cocoa brownies that are rich and gooey—no melted chocolate or mixer required.
👥 16 Servings⏱️ Prep & Cook: 1h👤 Inés Anguiano 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●oven
- ●saucepan
- ●pan
- ●bowl
- ●whisk
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 325°. Lightly coat an 8x8" glass baking dish with nonstick vegetable oil spray. Line with parchment paper, leaving a generous overhang on 2 sides. Lightly coat parchment with nonstick spray. If using, spread out ½ cup raw walnut halves and pieces on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–⏱️ 10 minutes. Let cool.
Nonstick vegetable oil spray (for baking dish)(84 g) unsweetened cocoa powder (such as Scharffen Berger)1 cup(125 g) all-purpose flour1 cup
2
Meanwhile, melt ¾ cup (1½ sticks) unsalted butter, cut into pieces, in a small saucepan over medium heat. Let cool slightly.
3
Whisk 1½ cups (300 g) sugar, 1 cup (84 g) unsweetened cocoa powder, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Pour in butter in a steady stream, whisking constantly until combined. Whisk in 2 tsp. vanilla extract. Add 3 large eggs one at a time, beating vigorously to blend after each addition. Add 1 cup (125 g) all-purpose flour and mix until batter is just combined (be careful not to overmix). Mix in walnuts if using. Scrape batter into prepared pan; smooth surface.
½ cups (300 g) sugar1(84 g) unsweetened cocoa powder (such as Scharffen Berger)1 cup(125 g) all-purpose flour1 cup½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1. vanilla extract2 tsplarge eggs3
4
Bake brownie until a tester inserted into the center comes out with a few moist crumbs attached, 25–⏱️ 30 minutes. Transfer pan to a wire rack; let brownie cool completely in pan. Using parchment overhang, lift brownie out of pan and transfer to a cutting board. Cut into 16 squares. Do Ahead: Brownies can be baked 4 days ahead. Store tightly wrapped at room temperature.
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