Fudgy Cocoa Brownies
Dense, fudgy brownies with a shiny crackly top and deep chocolate flavor, made in one saucepan with cocoa powder and no mixer. Ready in under an hour.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 16
Whisking the eggs hard into the warm chocolate base is what builds the shiny, crackly top. Pull the brownies out while the toothpick still shows moist crumbs, since overbaking turns fudgy into cakey. For clean squares, chill the pan for 30 minutes and wipe the knife between cuts.
Method
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Heat the oven to 350 F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out.
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Melt the butter in a medium saucepan over low heat. Remove from the heat and whisk in both sugars, the cocoa powder and the salt until smooth.
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Let the mixture cool for , then whisk in the vanilla. Add the eggs one at a time, whisking hard for after each, until the batter turns thick and glossy.
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Fold in the flour until just combined, then fold in the chocolate chips.
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Scrape the batter into the pan and smooth the top.
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Bake for , until the edges are set and a toothpick in the center comes out with a few moist crumbs.
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Cool completely in the pan on a wire rack, at least , then lift out and cut into 16 squares.
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