Chewy Fudgy Homemade Brownies Made with Cocoa

These homemade brownies are irresistibly fudgy with a deep chocolate flavor. Made from scratch using cocoa powder and basic pantry staples, they have slightly gooey centers and glossy, crinkly tops you’ll love.

Updated August 29, 2024 with new photos and brownie baking tips

Brownies should be fudgy, chewy, and richly chocolatey. This recipe delivers all three with a silky interior and slightly crisp tops. You can fold in chocolate chips, walnuts, or spread a layer of frosting if you like, but these are excellent plain as well.

Think of this as a Goldilocks brownie—balanced, not overly sweet or overwhelmingly rich. It uses cocoa powder instead of baking chocolate, so it’s simple and accessible while still producing that nostalgic brownie flavor. This is my go-to when I want a crowd-pleasing treat that requires no special ingredients.

Ingredients for Homemade Brownies

After extensive testing, these quantities gave the best results:

• 1/2 cup (112 grams) unsalted butter — for flavor.
• 2 tablespoons (30 ml) vegetable oil — keeps the brownies moist longer.
• 2/3 cup (60 grams) cocoa powder — I prefer cocoa powder for flavor and accessibility.
• 1 1/4 cups (250 grams) granulated sugar — this amount yields glossy tops and a balanced sweetness.
• 2 large eggs plus 1 extra egg yolk — eggs provide structure and chewiness; the extra yolk adds richness.
• 1 teaspoon vanilla extract.
• 2/3 cup (83 grams) all-purpose flour — measured accurately for the right texture.
• 1/4 teaspoon salt (use up to 1/2 teaspoon if you prefer).
• 1 cup chocolate chips or 1/2 cup chopped walnuts — optional, choose one.

Making the Brownies

The method matters as much as the ingredients. Read through for tips that improve texture and flavor.

1. Preheat the oven to 350°F (180°C or 170°C fan). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang for easy removal. You can also use foil or grease the pan. If doubling the recipe for a 9×13 inch pan, grease the pan rather than relying on an overhang.
2. Put the butter in a saucepan and melt over low heat. When it’s about 70% melted, whisk in the cocoa powder until smooth. This helps the cocoa bloom and release its flavor. Keep the heat low to avoid burning the cocoa.
3. In a separate bowl, beat the eggs and sugar together for several minutes until pale and frothy. This dissolves the sugar and adds volume, producing a glossy, crinkly top and a tender, slightly creamy center.
4. Once the butter-cocoa mixture has cooled a bit, whisk in the vegetable oil and vanilla extract.
5. Beat the egg mixture into the chocolate mixture. Make sure the chocolate mixture isn’t hot or you may cook the eggs.
6. Gently fold in the flour and salt with a rubber spatula. Fold just until combined to avoid a cakier texture; the batter should be sticky.
7. Fold in chocolate chips or chopped walnuts if using—the chips contribute to the signature crinkly top.
8. Spoon the batter into the prepared pan and smooth the top.
9. Bake for about 28–32 minutes, depending on your oven and how gooey you like them. A toothpick inserted in the center should come out with a few damp crumbs; if it’s wet with batter, bake a little longer.

Pro tip: Cool brownies for at least 2 hours before slicing. Waiting 3–4 hours yields cleaner cuts; the centers firm up as they cool and set.

Should Brownies Bake in a Metal or Glass Pan?

Both work. Metal pans give crisper edges and tend to prevent sinking in the middle. Glass pans often require a few extra minutes of baking time—plan for up to 5 minutes longer.

How Do You Make Cakey Brownies?

For lighter, cakier brownies, increase the flour to 3/4 cup and add 1 teaspoon baking powder. The extra flour and leavening make the texture less gooey and more cake-like. Bake slightly longer to reduce gooeyness.

Frosting for Brownies

These brownies are excellent plain but also stand up well to frosting since they’re not overly rich. If you plan to frost them, bake a few minutes longer so the surface is less soft. Suitable frostings include chocolate buttercream, peanut butter frosting, or a tangy cream cheese frosting to balance the sweetness.

These homemade brownies are everything you want: fudgy, slightly gooey, studded with chocolate if desired, and totally addictive. They’re easy to make, satisfying with ice cream, or delightful on their own.

For more brownie variations, try white chocolate, cream cheese, or peanut butter brownies.