“I halved the recipe for just me and the hubby. Now I wish I went with the full pan because they were SO GOOD”
These incredibly fudgy cocoa brownies are a breeze to make, requiring only one bowl and yielding decadent, chocolatey results. Perfect for satisfying any sweet craving, they’re rich, moist, and loaded with chocolate chips.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter, melted and cooled | 1 cup (2 sticks) |
| Granulated white sugar | 1 1/2 cups |
| Dark brown sugar, packed | 1/2 cup |
| Large eggs | 4 |
| Pure vanilla extract | 1 tablespoon |
| All-purpose flour | 1 cup |
| Dutch-processed/unsweetened cocoa powder | 1 cup |
| Kosher salt | 1 teaspoon |
| Chocolate chips, divided | 1 1/4 cups |
Instructions:
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Line the pan with parchment paper, allowing an overhang on the sides. Grease the parchment paper again. Set the prepared pan aside.
- Combine wet ingredients: In a large mixing bowl, stir together the melted and cooled butter, granulated white sugar, dark brown sugar, eggs, and vanilla extract until the mixture is smooth.
- Add dry ingredients: Sift the all-purpose flour, cocoa powder, and kosher salt directly into the wet ingredients. Stir until just combined, being careful not to overmix.
- Incorporate chocolate chips: Fold 1 cup of the chocolate chips into the brownie batter.
- Bake the brownies: Pour and spread the batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
- Bake: Bake the brownies in the preheated oven for 25-30 minutes, or until they are just set.
- Cool and serve: Remove the pan from the oven and allow the brownies to cool completely before slicing and serving. Enjoy your fudgy cocoa brownies!
