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Perfect Fudgy Cocoa Brownies

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  • 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.