Fudgy Chocolate Brownies Without Cocoa Powder Recipe
These fudgy brownies are a delightful twist on the classic treat, made without cocoa powder but packed with rich semisweet chocolate for intense chocolate flavor. They feature a moist, dense texture and include chunks of chocolate for added indulgence. Perfect for chocolate lovers seeking a decadent dessert with an easy-to-follow recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Mixture
- 170 grams (6 oz) semisweet chocolate, roughly chopped into small pieces
- 150 grams (2/3 cup) unsalted butter
Batter
- 170 grams (3/4 cup and 1 tablespoon) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 105 grams (3/4 cup) all-purpose flour (dip and sweep)
- 1/8 teaspoon salt (optional)
- 130 grams (4.6 oz) semisweet chocolate, roughly chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C). Grease an 8-inch (20 cm) square oven-proof dish and line the bottom and sides with parchment paper, leaving about 2 inches (5 cm) of overhang on each side for easy removal.
- Prepare Dry Ingredients: In a small bowl, combine the all-purpose flour and salt if using. Mix well and set aside for later incorporation.
- Melt Butter and Chocolate: In a small pan over medium heat, melt the butter until it is halfway melted. Remove from heat and stir until fully melted but still warm, not hot. Add the 170 grams (6 oz) of roughly chopped semisweet chocolate to the warm butter and stir continuously with a spatula until the chocolate melts completely, about 20-30 seconds. Set aside to cool slightly.
- Mix Sugar and Eggs: In a large bowl, combine the granulated sugar and eggs. Stir gently until just combined—about one minute. Avoid overmixing to ensure the brownies remain fudgy rather than cakey. Stir in the vanilla extract.
- Combine Wet Ingredients: Pour the butter-chocolate mixture into the sugar and egg mixture and mix until thoroughly combined, being careful not to overmix.
- Add Dry Ingredients: Gently fold the flour mixture into the wet ingredients using a spatula until just incorporated and no streaks of flour remain.
- Fold in Chocolate Chunks: Carefully fold in the larger 130 grams (4.6 oz) chunks of semisweet chocolate for added texture and richness.
- Bake the Brownies: Pour the batter into the prepared baking dish, smoothing the top evenly. Bake for 35 minutes or until a toothpick inserted in the center comes out with wet crumbs attached. Look for crinkled edges and a set top; the center may puff up but will deflate as it cools. Since oven temperatures vary, start checking at 30 minutes.
- Cool and Slice: Allow the brownies to cool in the pan for at least one hour to set fully, which will help in cutting clean slices. Once cooled, remove using the parchment overhang and cut into 12 to 16 slices. Enjoy your rich, fudgy brownies!
Notes
- Do not overmix the batter after adding eggs and sugar to maintain a fudgy texture.
- Using parchment paper with overhang makes removing the brownies easier and keeps edges neat.
- Baking times can vary depending on your oven; start checking around 30 minutes to prevent overbaking.
- For even fudgier brownies, slightly underbake them, letting the residual heat finish the cooking as they cool.
- Room temperature eggs work best to ensure proper mixing and texture.
