With so many boxed brownie mixes out there, who makes chocolate brownies from scratch? So many “from scratch” recipes are complicated and disappointing. But these decadent, rich brownies are guaranteed not to disappoint. We like this recipe, because we always have all the ingredients on hand to keep the chocolate cravings at bay. I don’t always have chocolate chunks or chocolate chips on hand, but I do always have cocoa. In fact, I have four cans of cocoa powder on hand right now. Don’t know how that happened ..it’s not like I have a love for chocolate or anything. If you love chocolate too, you are in for a treat, because these brownies are super fudgy. (not cake-like). We like our brownies with a crispy top, but ooey-gooey bottoms. I did some extra research, because I wanted “just right” brownies. Some key factors to getting these crispy-topped but yet gooey on the bottom brownies are to add plenty of granulated sugar, whip the egg mixture well, but once you add the dry ingredients do NOT over beat the batter. Also I omitted the baking powder. Baking powder makes a more cake like brownie. So gather up your nine ingredients, your one bowl and start mixing some ultimate cocoa brownies. Enjoy! 
One Bowl Ultimate Cocoa Brownies
A super easy, super fudgy ONE BOWL treat!
Ingredients
- ½ cup unsalted butter melted
- 1 tablespoon coconut oil vegetable oil or olive oil will work
- 3/4 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup all purpose | plain flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
Instructions
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Preheat oven to 175°C | 350°F.
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Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
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In a medium-sized bowl, combine melted butter, oil and sugars and whisk well for about a minute. Add the eggs and vanilla; beat until lighter in color (at least another minute).
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In the same bowl, add flour, cocoa powder, and salt. Gently stir the dry ingredients through the wet, until JUST combined (Be careful to not over beat.)
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Pour batter into prepared pan, smoothing the top out evenly.
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Bake for 25-30 minutes, or until the centre of the brownies in the pan no longer jiggles.
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Remove and allow to cool to room temperature before slicing into 12 brownies.
Recipe Notes
Important: Once you add the flour and cocoa powder, do NOT over beat your batter or it could affect the texture of the brownies.
Lisa! These pictures are outstanding! You also described the perfect brownie… gooey on the inside and a crispy top. Once I’ve done these GF, I’ll let you know how they turn out!
I haven’t tried making them gluten free yet. Yes, please let me know how they turn out. Thanks for the nice compliment. I got a new camera, and I’ve been trying to up my photography skills…so much to learn.
That one crumb leading to the one brownie… That was perfect! Maybe I’ll make them today since there is 8″ of snow outside!