These Perfect Fudgy Cocoa Brownies will be your new favorite fudgy brownies.  Using no leavening agent makes these brownies super dense and eggs give them structure. And the flavor…just pure dark bitter cocoa!  They are a chocolate lover’s dream!!

Fudgy Brownies.

Okay, as I’ve promised before, I will never post a recipe that I haven’t created unless I have tested and totally approve of it.  Well, trust me when I say that I have tested this wonderful fudgy brownie recipe and totally approve of it.  This brownie recipe was created by none other than the science of baking genius himself, Alton Brown.  There are actually simple techniques used in creating the perfect fudgy brownie.  You will totally approve of this recipe too… that is if you like dark, bittersweet, chocolate, fudgy brownies.  Did I mention that when I made these, I had to make a second batch the very next day!

These scrumptious dark fudgy brownies were so easy to make.  All I did was…

  • Line a 9 x 9-inch baking pan with parchment paper.  I buttered the paper and the insides of the pan and coated all of it with a sprinkling of cocoa.
  • Mixed together with some melted butter, eggs, and vanilla.
  • Sifted some dry ingredients into the mix.
  • And mixed everything together.

What could be easier!!

Let me tell you what makes these brownies so fudgy.  Equal amounts of brown and white sugar are added to the batter versus all white sugar.  Using all white sugar would produce a brownie that was more light and fluffy. Brown sugar contains molasses and produces a moist and chewy texture.  When you combine equal amounts of brown and white sugar you have the perfect balance of both worlds, so to speak, resulting in a thick, fudgy, and dense brownie.  There’s only 1/2 cup of flour added to the batter and no leavening agents.  This also contributes to making the brownies dense and fudgy.  One last thing… the brownies are baked at a low oven temperature of 300 degrees for 45 minutes, instead of the normal baking temperature of 350 degrees for a shorter baking time. The final result? Perfection!!!

Cocoa Brownies.

One more thing…When these brownies came out of the oven, I let them rest for about fifteen minutes.  I ran a knife along the two insides of the pan that did not have parchment paper and lifted them straight up and out of the pan onto a counter.  I cut them into nine large brownies using a large pizza cutter.  A large pizza cutter is a great tool for cutting them.  The cutter glides through the brownie, instead of sawing back and forth but you can use a long sharp knife if you don’t have a pizza cutter.

Fudgy Cocoa Brownies.

More brownie recipes you might like…

S’mores Brownies   

Cocoa Brownies with Coconut Pecan Frosting  

Salted Caramel Brownies  

Fudgy Marbled Cocoa Brownies  

Chocolate Pumpkin Swirl Brownies  

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest, & Instagram.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Perfect Fudgy Cocoa Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy Gibbs at My Country Table
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Yield: 9 1x


These Perfect Fudgy Cocoa Brownies will be your new favorite fudgy brownies.  Using no leavening agent makes these brownies super dense and eggs give them structure. And the flavor…just pure dark bitter cocoa!  They are a chocolate lover’s dream!!


Units Scale
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/4 cups Hershey’s Cocoa
  • 2 teaspoons pure vanilla extract
  • 2 sticks (1 cup) melted unsalted butter
  • Butter for greasing parchment paper
  • Cocoa for dusting parchment paper


  1. Preheat oven to 300 degrees.
  2. Grease the bottom and sides of a 9″ x 9″ square pan with butter. Lay a piece of parchment paper across the bottom and up the sides of the pan, allowing the paper to hang over the sides of the pan by one to two inches. Butter the bottom and sides of the paper, and dust the bottom and all sides with cocoa. Set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, mix the eggs on medium speed until they are light, foamy, and lemony.  Add the vanilla and mix to incorporate.
  4. Place a wire mesh strainer or a sifter over the mixing bowl. Place the sugars, flour, salt, and cocoa in the strainer, and sift the ingredients into the mixing bowl. Mix the ingredients on medium speed just until the dry ingredients are incorporated.
  5. Slowly add the butter with the mixer on low speed. Mix only until the butter is mixed in and stop mixing.
  6. Spread the batter into the prepared pan.
  7. Bake for exactly 45 minutes. A toothpick inserted into the center of the brownies should come out clean. Let brownies set in the pan for fifteen minutes.  Run a knife around the edges of the pan and allow brownies to completely cool.
  8. Grab the edges of the parchment paper and pull straight up as you lift the brownies, paper and all, out of the pan and place them on a countertop.
  9. Immediately cut the brownies into nine large brownies, by using a pizza cutter or a long sharp knife.
  10. Store brownies in an airtight container with wax paper between them.


  • Brownies can be baked in a buttered pan that is dusted with cocoa instead of using parchment paper if desired.

Recipe slightly adapted from Alton Brown.