Dessert · 27 minChewy Chocolate Chip Cookies
Brown sugar and a short rest in the bowl give these cookies chewy centers and crisp edges without a mixer.
Dessert · American
Fudgy Cocoa Brownies
Cocoa and melted butter make a pan of brownies with shiny tops and moist centers, no chocolate bars to chop.
Fudgy Cocoa Brownies
10 minPrep25 minCook35 minTotal
Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.
Ingredients
Let’s make it
- 1
Heat the oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
- 2
Melt the butter in a saucepan over low heat. Take it off the heat and whisk in the sugar, then the eggs and vanilla.
- 3
Sift in cocoa, flour, and salt. Stir until just combined, then fold in the chips.
- 4
Spread in the pan and bake for 22–25 minutes, until a toothpick in the center comes out with a few moist crumbs. Cool before cutting.
A few things that help
A slightly underbaked center is what makes them fudgy. Dry crumbs mean they went too long.
Cool completely for clean squares. Warm brownies smear.
Use what you have
Add ½ cup chopped walnuts with the chips if you want crunch.
Dutch-process or natural cocoa both work in this pan.
Your questions, answered
How do I get a shiny brownie top?
Whisk the sugar into the warm butter thoroughly so some sugar dissolves before the flour goes in.
Can I double the brownie recipe?
Yes, in a 9×13-inch pan. Start checking at 28 minutes; the center should still look moist.
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