Bodacious Brownies
Submitted by wdanieloffroad
Fudgy homemade brownies made in one saucepan with cocoa powder, no melting chocolate required. A quick, moist, deeply chocolatey bake with optional walnuts for crunch.
YIELD
12 servingsPREP
15 minCOOK
25 minREADY
40 minThese are the brownies you can make on a whim, because they start with cocoa powder instead of a bar of chocolate, so there is nothing to hunt down or chop. Everything happens in one saucepan: melt the butter, stir in sugar and cocoa, then beat in the eggs and fold through the flour.
Keeping the flour to a single cup is what makes them fudgy rather than cakey, with that dense, moist center brownie lovers chase. A handful of walnuts is optional, but they add a toasty crunch against the soft crumb.
The only rule is not to overbake. Pull them when a toothpick comes out with a few moist crumbs, not clean.
Kitchen Tips
- Underbake slightly for fudgy brownies; a clean toothpick means they are already drying out.
- Line the pan with parchment so you can lift the whole slab out and cut clean squares.
- Stir the batter just until the flour disappears; overmixing makes them cakey and tough.
- Toast the walnuts first for a deeper, nuttier flavor.
Variations
- Stir chocolate chips into the batter for melty pockets.
- Add a teaspoon of espresso powder to deepen the chocolate flavor.
- Swap walnuts for pecans, or leave the nuts out entirely.
Ingredients
Directions
Preheat oven to 350℉.
Grease an 8X8 baking pan
Melt bbutter in medium saucepan, remove from heat and stir in sugar and cocoa powder.
Beat in eggs 1 at a time then stir in vanilla extract.
Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended.
Fold in walnuts if desired.
Spread the mixture evenly in the prepared pan.
Bake for 25min or until a wooden toothpick inserted in the center comes out clean.
Cool in pan on a wire rack.
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