These fudgy cocoa brownies combine butter, cocoa and chocolate chips in a 9×13-inch pan. Fold in the flour gently and bake until a tester has a few moist crumbs rather than wet batter. Cool completely in the pan before lifting and cutting for cleaner squares.
Recipe Details
- Pan: 9×13 inches (about 23×33 cm)
- Oven: 350°F (175°C)
- Bake: 25–30 minutes
- Cooling: Cool completely before cutting
Ingredients
- 225 g (1 cup) unsalted butter
- 450 g (2¼ cups) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 120 g (1 cup) all-purpose flour
- 80 g (1 cup) unsweetened cocoa powder
- 1 teaspoon salt
- 175 g (1 cup) semi-sweet chocolate chips
How to Make Fudgy Cocoa Brownies
Prepare the pan
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang, and grease the paper lightly.
Mix butter and sugar
Melt the butter in a saucepan over medium heat, remove from the heat and stir in the sugar. Transfer to a mixing bowl and let it cool slightly.
Add eggs and vanilla
Add the eggs one at a time, mixing after each. Stir in the vanilla.
Fold in the dry ingredients
Whisk the flour, cocoa and salt separately. Fold into the wet mixture just until combined, then fold in the chocolate chips.
Bake
Spread the batter evenly in the pan. Bake for 25–30 minutes, until a toothpick has a few moist crumbs. Wet uncooked batter means the center needs more time; a completely dry tester can mean less fudgy brownies.
Cool and cut
Cool completely in the pan on a rack. Lift out using the parchment overhang and cut into squares.
Tips and Common Mistakes
- Let the warm butter mixture cool slightly before adding eggs.
- Fold gently after adding flour to avoid overmixing.
- Spread the batter evenly so the middle and edges bake consistently.
- Use the moist-crumb cue and allow complete cooling before slicing.
Storage and Make-Ahead Tips
Keep cooled brownies covered so the edges do not dry out. Cut only after they have cooled; warm brownies are softer and can tear when lifted or sliced.
Frequently Asked Questions
What pan size does this recipe use?
Use a 9×13-inch pan. A smaller pan makes thicker brownies and changes the baking time.
Should the toothpick come out completely clean?
For a fudgy texture, look for a few moist crumbs. Wet raw batter needs more baking, while a dry tester can indicate a firmer result.
Why should the brownies cool before cutting?
They firm as they cool, making it easier to lift the slab and cut neat squares.