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Fudgy chocolate brownies without cocoa powder
Fudgy chocolate brownies without cocoa powder are dense, fudgy squares made with real melted chocolate instead, and that’s exactly why they taste so deeply chocolatey, not sugary. This easy, homemade brownie recipe comes together in one saucepan. All you need is a fork or whisk and a spatula or spoon. Perfect for afternoon tea, family desserts, special occasions and birthdays!
Ingredients
- 2/3 cup All-purpose flour (85 grams)
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup White sugar (90 grams) or 45 grams white sugar and 45 grams brown sugar
- 2 tbsp Butter (28 grams)
- 3 tbsp Water (45 ml)
- 13 ounces Dark or semisweet chocolate (360 grams chopped chocolate or 2 cups chocolate chips), divided into two equal halves
- 2 Large eggs room temperature, beaten
- 1 tbsp Vanilla extract (15 ml)
- 1/8 tsp Espresso powder or cinnamon (optional) to bring out the chocolate flavor
- 1/3 cups Nuts or candy (optional) chopped for scattering over the batter before baking
Instructions
- Get all your ingredients ready before you start.
- Preheat the oven to 180°C (350°F). Line an 8×8 pan with parchment, or grease your skillet or cake pan.
- Melt the butter, water, and sugar together in a saucepan over medium heat until the sugar mostly dissolves.
- Take it off the heat and stir in one half of the chocolate right away, stirring quickly until smooth.
- Add the eggs one at a time, mixing fully and quickly after each one. Let the mixture cool for a minute or two until it’s warm, not hot. Adding eggs to a hot mixture cooks them into little flecks instead of mixing in smooth.
- Sift in the flour, baking soda, salt, and espresso or cinnamon powder if using. Mix just until combined.
- Add the vanilla. If you want chocolate chunks on top, set aside 2 to 3 tablespoons from the second half now, then add the rest of that half to the batter. If you'd rather mix it all in, just add the whole second half.
- Mix until smooth. I use a rubber spatula to get all the bits in, but you can also just use a spoon. Don’t overmix, once it’s smooth, you're done.
- Pour the batter into your pan. If you set any chocolate aside in step 7, scatter it over the top now, along with any nuts or candy, and press in lightly so it sits into the surface rather than loose on top.
- For a VERY fudgy brownie: Bake 18-19 minutes. The toothpick will still come out with some batter clinging to it, not just crumbs, almost wet-looking. The brownie keeps cooking from residual heat once it’s out of the pan, so it firms up further as it sits.
- For a NORMAL fudgy brownie: Bake 22 minutes. Toothpick comes out with some crumbs still attached.
Notes
You can use chocolate chips or chopped chocolate bars, but chopped chocolate gives bigger pockets for the folded-in and topping versions.
An eighth of a teaspoon of espresso powder or cinnamon deepens the chocolate flavor without tasting like coffee or cinnamon.
Swap half the sugar for packed brown sugar for a softer, more caramel-toned result.
Glass pans bake faster than metal.
Nutrition
Serving: 1squareCalories: 204kcalCarbohydrates: 21gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 25mgSodium: 77mgPotassium: 180mgFiber: 3gSugar: 12gVitamin A: 82IUCalcium: 21mgIron: 3mg
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