Easy one-bowl recipe for homemade fudgy brownies made with brown sugar, cocoa powder and one egg. So simple but yet so rich and decadent!
Easy Homemade Brownies
This has become my go-to recipe for fudgy brownies with cocoa powder. Maybe I’ll create an even better recipe in the future but this one is pretty solid. I don’t see myself topping this one.
It’s a one-bowl brownie recipe with simple ingredients that can be made without a mixer and comes together in minutes.
For the way these brownies turn out you’d think that you’d need to be mixing for an hour or add a special ingredient, but no. This recipe is quite simple.
Many people don’t know just how easy making brownies from scratch can be. When it comes to baking, making brownies is one of the easiest things you can make (and one of the cheapest too). Once you master how to make brownies from scratch you’ll never go back to buying a box mix.
Brown Sugar Brownies
Some brownie recipes call for only white sugar while others call for both white and brown. This recipe calls for just brown.
I didn’t use white sugar in this recipe because I was aiming for brownies that are super fudgy and or chewy. Either one would have worked for me and I managed to get that amazingly fudgy texture with minimal effort and I love it. Plus, I prefer brownies with brown sugar.
Using solely brown sugar made these brownies soft, moist, and rich in flavor. They’re also thicker and darker in color than their white-sugar counterparts. And if you didn’t know this already, baked goods with chocolate and brown sugar always turn out flavorful and moist. Always.
The amazing thing about these brownies is that even though they contain no white sugar at all, they still manage to have that crackly top that is such a popular appetizing characteristic of brownies. I’m not quite sure how they turned out with the shiny crust but I’m not complaining! See, this is why I love baking. I always learn something new and there are so many surprises.
One Egg Brownies
Almost all brownie recipes call for at least two eggs. Eggs are responsible for binding the ingredients, moisture, and lift. By only using 1 egg for this recipe it takes out some of that lift that creates a cake-like texture and produces a fudge-like texture instead.
Brownie Recipe with Cocoa Powder
Using real chocolate to make brownies is always good however, using cocoa powder is great too. Cocoa powder is actually packed with more chocolate flavor because it isn’t diluted with milk, water, or sugar which yields brownies that are rich. Making brownies without chocolate is also more convenient. I almost never have baking chocolate on hand but I always have a big tin of cocoa up in my cupboard.
Measuring Cocoa Powder
How do you measure cocoa powder? Cocoa powder is often times clumped together so to make sure that you measure it correctly, fluff it with a spoon prior to measuring (remove as many lumps as possible) then spoon it into the measuring cup and level off the excess. This will ensure that the cocoa powder is not packed into the measuring cup, preventing the possible outcome of a drier baked good. If you want to take it a step further, you can sift the cocoa powder to remove any and all lumps.
How to make Brownies Fudgy
- Use less eggs
For a fudge-like texture
- Mostly or solely brown sugar
For denser, richer brownies.
- Less butter
With less fat the brownies have less moisture which makes for a less gooey center and a more fudgy one.
- Shorter baking time
Because the batter is thick and not as moist it doesn’t require to be baked as long.
- No leavening ingredients
Another thing that contributes to the fudgy texture is the lack of leavening ingredients because those provide lift and create air bubbles which we do not want for this recipe. Brownies without baking powder or baking soda are naturally denser which is exactly what fudge brownies should be.
How to make Fudgy Brownies with Crackly Tops
- Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper or foil and set aside.
- In a large bowl combine butter, brown sugar, and salt.
- Beat in the egg and vanilla extract.
- Add flour and cocoa powder and stir until combined (batter will be thick). Fold in the chocolate chips.
- Spoon batter into the baking pan in an even layer.
- Bake for 15 – 16 minutes until the very center is set to the touch and no longer completely raw. Do not over bake.
- Cool in pan completely before slicing (about 30 minutes).
You’ll see just how fudgy these are before you even put them in the oven. That’s right, I said before because the batter is so thick. When you start spooning it into the pan you’ll just know that these are going to be exactly what I promise you they’ll be. And don’t forget to like the spoon!
Speaking of which, make sure to scrape the bowl. Get as much batter into the pan as possible. We’re not letting any of that chocolate goodness go to waste.
Although this is an easy brownie recipe, there is some waiting required. After baking you have to wait for them to cool completely before slicing. This takes about 25 – 30 minutes. I know, I know, but it’s a small price to pay.
How to tell when Brownies are done baking
These brownies are done when the center is set to the touch and slightly under baked (no longer completely raw). If you stick a toothpick in the middle there should be just moist crumbs sticking to it. Unlike most brownie recipes, it’s not that hard to tell when these are done. But it’s very important that you do not over bake the brownies.
Taking the brownies out of the oven while they are still under baked will ensure that the end product is not dry and hard. You want to keep as much moisture as you can so that when the residual heat from the pan continues to “bake” the brownies they’ll still be soft and moist on the inside.
How to store Brownies
Store sliced brownies at room temperature in an airtight container or cover tightly with foil. I find that they start to get stale after two days so it’s best to eat them while they’re fresh.
- 1/4 cup (half a stick) unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips
Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper or foil and set aside.
*Note that if using foil the edges may crisp quicker.
In a large bowl combine butter, brown sugar, and salt.
Beat in the egg and vanilla extract.
Add flour and cocoa powder and stir until combined (batter will be thick). Fold in the chocolate chips.
Spoon batter into the baking pan in an even layer.
Bake for 15 – 16 minutes until the very center is set to the touch and no longer completely raw. Do not over bake.
Cool in pan completely before slicing (about 30 minutes).
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