Description
Warm, fudgy pantry cocoa brownies made with common pantry staples that come together quickly for a satisfying chocolate treat.
Ingredients
- Unsalted butter — 113 g (1/2 cup)
- Granulated sugar — 200 g (1 cup)
- Large eggs — 2 (about 100 g without shell)
- Unsweetened cocoa powder — 30 g (1/3 cup, lightly packed)
- All-purpose flour — 65 g (1/2 cup)
- Salt — 2.5 g (1/2 tsp)
- Vanilla extract — 5 ml (1 tsp)
- Optional: Chocolate chips or chopped chocolate — 60 g (1/3 cup)
Instructions
- Preheat the oven to 175°C (350°F) and prepare an 8-inch square pan lined with parchment.
- Melt 113 g (1/2 cup) of unsalted butter in a small saucepan over low heat, stirring until just liquid.
- Stir in 200 g (1 cup) of granulated sugar until glossy and mostly dissolved.
- Whisk in 2 large eggs one at a time, followed by 5 ml (1 tsp) of vanilla extract.
- Sift together cocoa powder, flour, and salt, then fold into the wet mixture until no flour streaks remain.
- Stir in optional chocolate chips and scrape the batter into the prepared pan.
- Bake at 175°C (350°F) for 18–22 minutes, until the center is set but slightly jiggly.
- Cool for at least 30 minutes, then lift out and cut into squares.
Notes
For a cleaner slice, chill brownies for 20 minutes before cutting. Measure ingredients by weight for consistent results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg