Perfect Fudgy Cocoa Brownies
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!!

If you love fudgy chocolate brownies with a pure bittersweet cocoa flavor, these will become your favorite brownies. Oh, and I warn you…they are ver rich. They are also the perfect base brownie to build on, if you want to turn them into marbled brownies, s’mores brownies, Mexican hot chocolate brownies, you get where I’m going here!
How to make these easy brownies

Line a 9 x 9-inch baking pan with parchment paper. Butter the paper and the insides of the pan and dust it with cocoa.
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.
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.
Slowly add the butter with the mixer on low speed. Mix only until the butter is mixed in and stop mixing.

Spread the batter out evenly in the prepared pan.
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. Using a sharp knife or a pizza cutter, cut the brownies into 9 equal squares.
What makes these brownies fudgy?
- Equal amounts of granulated and brown sugar versus all granulated sugar. Using all white granulated sugar produces a brownie that’s more soft and cake-like versus fudgy. Brown sugar contains molasses and produces a moist and chewy texture. When you combine both sugars, you have a perfect balance, resulting in a a thick, fudgy and dense brownie.
- There’s no leavening agent, which means they won’t rise, therefore, creating a dense fudgy brownie.
- There’s only 1/2 cup of flour. If you use more, you’ll end up with cake-like brownies instead of fudgy.
- These brownies are baked at a low temperature of 300 degrees for 45 minutes. Low and slow equals perfect and fudgy. If you prefer, you can bake them at 350 for 35 minutes. They will still be scrumptious.
Tips for this recipe
- Use a 9-inch square baking pan. A metal pan is best. It will help the brownies to bake more evenly than glass. A glass dish will require a longer baking time. Also, don’t use an 8 x 8 pan unless that’s all you have. It will require at least 5 more minutes of baking time.
- Don’t over bake. As soon as a toothpick test comes out with a few moist crumbs, remove the brownies from the oven. The brownies will finish setting up as they cool.
Can I freeze these brownies?
Certainly. Make sure they are completely cool. Place them in a freezer safe container with wax paper between the layers, or wrap each one individually with plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature.

More brownie recipes you might like…
Cocoa Brownies with Coconut Pecan Frosting
Chocolate Pumpkin Swirl Brownies
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Perfect Fudgy Cocoa Brownies
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 9 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
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!!
Ingredients
- 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
Instructions
- Preheat oven to 300 degrees.
- 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.
- 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.
- 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.
- Slowly add the butter with the mixer on low speed. Mix only until the butter is mixed in and stop mixing.
- Spread the batter into the prepared pan.
- 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.
- 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.
- Immediately cut the brownies into nine large brownies, by using a pizza cutter or a long sharp knife.
- Store brownies in an airtight container with wax paper between them for up to 3 days.
Notes
- 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.
When you say 2 sticks of butter. What is the approximate measurement, 1 cup?
Hi Michelle, Yes 1 cup. Each stick is 1/2 cup. I’m trying to update that on all of my recipes since I get asked that quite often. Thanks for asking. I’ll update this recipe now. Happy Baking!
These brownies look absolutely delicious! I love that they’re fudgy and made with cocoa. Can’t wait to try this recipe and indulge in some chocolatey goodness. Thanks for sharing!
These brownies look absolutely irresistible! I can almost taste the fudginess through the screen. Can’t wait to try this recipe and share it with my family! Thank you for such a delightful post!
You’re so welcome! I have to limit myself to one of these. They are so good but rich! I hope you’ll rate the recipe after you make it and let me know how you liked them! 🙂