Easy Chewy Cocoa Powder Brownies

Ingredients

• 1.333 cup Granulated sugar (Grind in a food processor until powdery)
• 0.667 cup Butter (Melted; additional butter or baking spray is needed for greasing the pan)
• 2 Large eggs
• 0.667 cup All-purpose flour (Sifted)
• 0.5 cup Dutch-processed cocoa powder (Sifted)
• 0.5 tsp Baking powder
• 0.75 tsp Salt
• 100 g Chopped chocolate or chocolate chips (Optional; use 100–150 g of milk chocolate, dark chocolate, white chocolate, or chocolate candy. Reserve some for the topping if desired.)
• Butter or baking spray (For greasing the 9-inch square baking pan)

Steps

1. 1

   Preheat the oven to 350°F (175°C), using conventional heat with no fan.

2. 2

   Line a light-colored 9-by-9-inch metal baking pan with butter or baking spray and parchment paper. Leave the parchment extending up to the top edges of the pan to form flaps for lifting out the brownies. Greasing the pan helps the parchment stay in place.

3. 3

   Measure the granulated sugar and place it in a food processor. Process for 30–60 seconds, shaking the bowl or jug if needed, until the sugar becomes powdery.

4. 4

   Melt the butter in the microwave in 15-second increments, stirring as needed between increments.

5. 5

   Add the melted butter and ground sugar to a mixing bowl. Whisk by hand for about 60 seconds, until the mixture looks smooth.

6. 6

   Add the eggs and whisk again until they are fully incorporated and the mixture is smooth.

7. 7

   Sift the flour, cocoa powder, baking powder, and salt directly into the bowl.

8. 8

   Using a rubber spatula, gently fold the dry ingredients into the wet mixture with slow folding motions. Stop as soon as the batter is just combined; do not overmix, which can develop excess gluten.

9. 9

   If using chopped chocolate or chocolate chips, add them to the batter and fold gently until evenly dispersed. Avoid overmixing, and reserve some chocolate for the top if desired.

10. 10

    Transfer the batter to the prepared pan and spread it evenly with a spatula. The batter thickens as it sits, so spread it while workable. If chocolate was reserved, scatter it over the surface and gently press it in.

11. 11

    Bake for 20–25 minutes, until the edges are set but the center is still slightly soft to the touch. A toothpick inserted in the center should come out with moist crumbs attached.

12. 12

    Remove the pan from the oven and let the brownies rest in the pan for 20–30 minutes. Use the parchment flaps to carefully lift them out, then slice with a sharp knife and serve.

Notes

The recipe yields 9 large or 16 medium brownies. Grinding the sugar helps it dissolve more easily and contributes to the chewy texture and shiny crackle top. The structured recipe lists a 30-minute total time, although the stated cooling period may extend the practical time before serving.

Nutrition per serving

• dessert
• brownies
• baked
• one-bowl
• no-mixer
• chocolate
• vegetarian