Fudgy brownies cut into squares with shiny, crackly tops on parchment paper, next to a small bowl of dark cocoa powder.

Easy · 20 min + 25 min bake + 2 h cooling · 16 brownies

Fudgy Brownies Recipe with Cocoa Powder and Dark Chocolate

Name: Fudgy Brownies Recipe with Cocoa Powder and Dark Chocolate
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Yield: 16 brownies
Cuisine: American
Ingredients: 1/2 cup + 2 tbsp (140 g) unsalted butter, cut in pieces; 4 oz (115 g) Dark Chocolate 60% (or Dark Chocolate 55%); 1/3 cup (30 g) Cocoa Powder Alkalized 10–12%; 1 cup (200 g) granulated sugar; 1/4 cup (55 g) packed light brown sugar; 2 large eggs plus 1 large egg yolk, at room temperature; 1 tsp vanilla extract; 1/2 tsp fine salt; 1/2 cup (65 g) all-purpose flour; 2 oz (55 g) Dark Chocolate 60% pieces, left whole, for folding in (optional)

Fudgy brownies come from a high ratio of fat to flour, melted rather than creamed butter, no chemical leavening and a center that is still moist when it leaves the oven. This recipe combines melted 60% dark chocolate for chew with Dutch-process cocoa powder for deep flavor, baked in an 8-inch pan.

Ingredients

1/2 cup + 2 tbsp (140 g) unsalted butter, cut in pieces
4 oz (115 g) Dark Chocolate 60% (or Dark Chocolate 55%)
1/3 cup (30 g) Cocoa Powder Alkalized 10–12%
1 cup (200 g) granulated sugar
1/4 cup (55 g) packed light brown sugar
2 large eggs plus 1 large egg yolk, at room temperature
1 tsp vanilla extract
1/2 tsp fine salt
1/2 cup (65 g) all-purpose flour
2 oz (55 g) Dark Chocolate 60% pieces, left whole, for folding in (optional)

Method

Heat the oven to 350 °F (175 °C). Line an 8 x 8 inch (20 x 20 cm) metal pan with parchment paper, leaving an overhang on two sides, and lightly grease the paper.
Melt the butter and the 4 oz (115 g) of chocolate together in a saucepan over low heat, or in the microwave in 30-second bursts, stirring until smooth.
Off the heat, whisk in the cocoa powder until the mixture is glossy and free of lumps. Let it cool for about 5 minutes, until warm but not hot.
In a large bowl, whisk the granulated sugar, brown sugar, eggs, egg yolk, vanilla and salt vigorously for 1 to 2 minutes, until slightly thickened and glossy.
Whisk the warm chocolate mixture into the eggs until fully combined.
Sprinkle the flour over the batter and fold it in with a spatula just until no dry streaks remain. Fold in the extra chocolate pieces, if using.
Spread the batter evenly in the pan. Bake for 22 to 26 minutes, until the top is shiny and set and a toothpick from the center comes out with moist crumbs.
Cool completely in the pan on a wire rack, about 2 hours. Lift the slab out by the parchment and cut it into 16 squares with a sharp knife, wiping the blade clean between cuts.

Tips

A metal pan gives the most even bake. In a glass pan, lower the oven to 325 °F (165 °C) and start checking at 25 minutes.
For the cleanest squares, chill the cooled brownies for 30 minutes before cutting.
Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
To double the recipe, bake it in a 9 x 13 inch (23 x 33 cm) pan and add 5 to 8 minutes to the baking time.

The difference between a fudgy brownie and a cakey one is mostly arithmetic. Fudgy brownies have far more fat than flour, use melted butter, skip baking powder and leave the oven while the center is still moist. Pairing melted dark chocolate with cocoa powder gives them a dense chew and a deep, dark chocolate flavor.

Fudgy vs cakey brownies

Factor	Fudgy	Cakey
Fat and flour	Much more fat than flour	Less fat, more flour
Butter	Melted	Often creamed with the sugar
Leavening	None	Baking powder for lift
Chocolate	Melted chocolate plus cocoa	Often cocoa alone
Doneness	Moist crumbs at the center	Clean toothpick

This recipe has roughly 2.4 parts fat to 1 part flour by weight, counting the butter and the cocoa butter in the chocolate. That fat coats the flour and limits gluten development, which keeps the crumb dense and tender instead of springy.

Why use both melted chocolate and cocoa powder

Each one does something the other cannot. Melted chocolate brings cocoa butter and sugar, which give brownies their chew and their rich melt. Cocoa powder brings concentrated cocoa solids with little fat, so it adds depth and color without making the batter greasy.

Whisk the cocoa into the hot butter and chocolate before anything else goes in. Warm fat draws out the cocoa's flavor and keeps it from clumping.

Is Dutch-process cocoa good for brownies?

Yes, and many bakers prefer it here. Dutch-process (alkalized) cocoa powder is treated with an alkali to raise its pH, which gives a darker color and a rounder, less sharp chocolate flavor. US food standards list potassium carbonate among the permitted alkali ingredients. The usual warning about swapping natural and Dutch-process cocoa applies to recipes that rely on baking soda reacting with acidic cocoa. This one contains no baking soda or baking powder at all, so there is no leavening balance to upset. Our guide to Dutch-process vs natural cocoa covers the recipes where it does matter.

Fat matters too: under US standards, a powder with at least 10% and less than 22% fat is sold as cocoa, or medium-fat cocoa. Our Cocoa Powder Alkalized 10–12% is alkalized with potassium carbonate and has a deep dark-brown color and a fine, free-flowing texture, so it whisks into warm butter without lumps.

The best chocolate for brownies

Because the batter already contains cocoa, a 55% or 60% dark chocolate keeps sweetness and intensity in balance. Dark Chocolate 60%, made from Carenero cacao, adds tropical fruit and spice notes with a long finish. Dark Chocolate 55% is a little sweeter, with nutty notes and a subtle citrus finish. If you bake with a 70% chocolate instead, add 1 to 2 tablespoons more sugar.

How to tell when brownies are done

Take the pan out when the edges are set, the top looks dry and shiny, and a toothpick inserted 1 inch (2.5 cm) from the edge comes out clean while one in the center comes out with moist crumbs. Wet batter on the toothpick means a few more minutes. Brownies keep cooking in the hot pan, so a perfectly clean toothpick in the center means you have gone past fudgy.

The shiny, crackly top comes from well-dissolved sugar and well-beaten eggs. Whisk the eggs and sugars hard for a minute or two, add the chocolate while it is still warm, and a thin, glossy layer will form on top as the brownies bake.

For a richer variation on the same idea, try our brownie cheesecake.

Want to bake with the chocolate and the cocoa before buying a 2 lb bag? The Discovery Kit brings four of our products, 4.23 oz (120 g) each, assorted from our dark and milk chocolates, Cocoa Nibs and Cocoa Powder, delivered in resealable sachets.

Frequently asked questions

What makes brownies fudgy instead of cakey?

Fudgy brownies have a high proportion of fat to flour, are made with melted rather than creamed butter, and contain no baking powder, so they stay dense instead of rising. They are also baked only until the center is set but still moist. Cakey brownies use more flour, often more eggs and some leavening, which gives them a lighter, more open crumb.

Can you make brownies with only cocoa powder?

Yes. Cocoa-only brownies are a classic, and they rely on butter for all of their fat. They tend to be a little less chewy than brownies made with melted chocolate, with a strong, clear cocoa flavor. Use a recipe written for cocoa powder rather than leaving the chocolate out of this one, because the fat and sugar need to be rebalanced.

What is the best cocoa powder for brownies?

For dark, deeply flavored brownies, many bakers choose Dutch-process (alkalized) cocoa powder, which is darker and less acidic than natural cocoa. In an unleavened recipe like this one it can be used with no other adjustments. A finely milled powder with around 10 to 12% fat blends smoothly into melted butter and chocolate and gives a rich, rounded flavor.

Why don't my brownies have a shiny crust?

A matte top usually means the sugar did not dissolve or the eggs were barely mixed. If the eggs and sugar are only stirred together briefly, or the melted chocolate has cooled before it goes in, the sugar stays grainy and no glossy film forms during baking. Beat the eggs and sugar vigorously for at least a minute and add the chocolate while it is warm.

Should brownies be gooey in the middle?

Fudgy brownies should be moist and dense in the middle, not raw. A toothpick from the center should come out with damp crumbs clinging to it rather than streaks of liquid batter. If the center still jiggles when you shake the pan, give it a few more minutes. Brownies firm up considerably as they cool, so judge the final texture after about two hours.

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