You can make these delicious fudgy brownies without cocoa powder using only chocolate. It takes almost 45 minutes to make these from scratch, soft and moist brownies with a crackly top; 10 minutes to prepare and 30-35 minutes to bake!
Today I am sharing fudgy brownies. Chocolate lovers will love this brownie recipe that is made with chocolate without cocoa powder. The steps are very simple. I am sure you’ll enjoy this easy and yummy treat and want to make it over and over again.
If you are looking for a simple chocolate treat without chocolate, I would suggest you try my chocolate cookies with cocoa powder, where I don’t use any chocolate. I got reviews as they have a strong chocolate flavor.
Now I’ll continue with my brownies, answer to questions you may have and continue with the recipe.
The Ingredients for Brownies
- All-purpose flour-I use a little amount of flour to make these brownies fudgy, just enough amount to give a structure
- Granulated sugar-gives moisture
- Butter-adds moisture and richness
- Eggs-give structure and richness
- Chocolate– I use both roughly chopped chocolate that I melt with butter and chocolate chunks that I fold into the batter, they both make these brownies rich
- Vanilla –enriches the flavor, I use pure vanilla extract.
How to Make Fudgy Brownies
First, place the flour in a small bowl and mix in the salt if using. Set aside the bowl.Next, chop the 170g/6 oz of chocolate into small pieces so it can melt easily with butter in the following step. Then roughly chop 130g/4.6 oz of chocolate (no smaller than 1cm/0.4 inch) that you’ll need in the last step of my recipe.After that, melt the butter halfway over medium heat and then remove from the heat and stir with a spoon till totally melts. This ensures that butter is not too hot or boiling as you’ll mix in the chopped chocolate next.
If you prefer completely melting the butter, make sure it is not hot but warm while mixing with chocolate.Next, add the chopped chocolate (170g /6 oz) into the butter and stir with a spoon/spatula. It may take up to 20-30 seconds until all the chocolate melts. You should stir until there are no chocolate pieces and they all combined well.
If you chopped your chocolate big, or the butter is not warm enough to melt the chocolate, the chocolate may not completely melt. The solution is easy; put the pan over very low heat and stir.
Once the chocolate pieces are small and the mixture is warm, you can remove the pan from the heat and continue to stir. It should melt easily.Then place the sugar and eggs into a large bowl and stir until they are just combined for almost a minute. Don’t over mix which is the secret of fudgy brownies instead of cakey ones. Later mix in the vanilla.Pour the butter-chocolate mixture into the sugar mixture and mix until combined; don’t overmix. Then add the flour and gently stir with a spatula. Later fold in the large chocolate chunks into the mixture.Finally, place the mixture into the dish and bake for almost 35 minutes or until a toothpick that you insert into the middle of the brownie has some wet crumbs. Check your oven after 30 minutes as the baking time may change from oven to oven.When you see the crinkles on top, and the top of the brownies set, it is a sign that your brownie is almost done. The middle of the brownie may look puffy after baked but it will come back to normal as it cools.
Let it cool in the pan at least for 1 hour then cut into 12-16 pieces. If you want your brownies to set completely, you should wait for a couple of hours.
If you like you can top these bars with ice cream and pour chocolate ganache sauce over top.
Enjoy your chocolate brownies without cocoa powder!
The Secret of Fudgy Brownies
- Low amount of flour
- Higher amount of butter
- Mixing the ingredients just to combine-not overmixing creates fudgy brownies.
- You shouldn’t overbake the brownies, there should be wet crumbs when you insert a toothpick to test the doneness.
How to Make Brownies With a Shiny Top
After mixing the eggs and sugar, adding the warm melted butter-chocolate mixture will give you a shiny, crackly crust.
How to Cut Brownies
Once cooled, remove the brownies from the dish with the parchment paper. Run a sharp knife over warm water. Wipe the knife and start to cut.
After each cut, wipe the knife. If it is not clean enough once you wipe, run the knife under warm water and wipe again. Repeat this step after each cut.
How Long Do Brownies Last?
You can keep totally cooled brownies in an airtight container up to 3 days at room temperature or up to a week in the fridge and up to 3 months in the freezer.
How to Freeze Brownies
If you want to make a brownie ahead, let it totally cool at room temperature. Don’t slice. First, gently cover the cooled brownie with a plastic film, and then with an aluminum foil. If you want to freeze the leftovers, you can wrap them the same way.
Either way, thaw overnight in the fridge or at room temperature. Finally cut into pieces and enjoy!
Summary of The Tips From The Post
- You can have warm butter easily by melting it halfway and removing it from the heat. You should stir the butter so unmelted parts melt. It will be warm enough to use!
- If the chocolate doesn’t melt completely when you add into butter, it may be either the chocolate pieces are big or the butter is not warm enough to melt.
You should put the pan over very low heat and stir. Once there are small chocolate pieces and the mixture is warm, you can remove the pan from the heat and continue to stir. You’ll be bringing it to the consistency you should have reached before.
- I repeated “not to overmix” many times in this post. In order to have a fudgy brownie, just mix/stir to combine.
You May Also Enjoy Other Chocolate Recipes!
I love hearing from you! If you try my Brownies without Cocoa Powder or other recipes please leave a comment and give a star rating!
Fudgy Brownies without Cocoa Powder
- 170 grams (6 oz) semisweet chocolate, roughly chopped into small pieces
- 150 grams (⅔ cup) unsalted butter
- 170 grams (¾ cup and 1 tablespoon) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 105 grams (¾ cup) all-purpose flour, dip and sweep
- ⅛ teaspoon salt to taste (optional)
- 130 grams (4,6 oz) semisweet chocolate, roughly chopped
- Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Put the flour and salt if using in a small bowl and mix.Set aside.
- Melt the butter in a small pan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. The butter shouldn’t be hot but warm. Add the roughly chopped chocolate (with small pieces-170 grams-6 ounce) into the butter and stir with a spatula. It may take 20-30 seconds until all the chocolate melts. Set aside.
- Place the sugar and eggs into a large bowl and stir until it is just combined for almost a minute. Don’t over mix so the brownies will be fudgy instead of cakey. Mix in the vanilla.
- Pour the butter-chocolate mixture into the sugar mixture and mix until combined, do not overmix.
- Add the flour and gently stir with a spatula until just totally combined.
- Fold in the large chocolate chunks into the mixture.
- Place the batter into the dish and bake for 35 minutes or until the toothpick has wet crumbs when inserted. When there are some crinkles on top, and the top of the brownies set, it is a sign that it is almost done. The middle of the brownie may look puffy after baked but it will come back to normal as it cools. Check your oven after 30 minutes as baking time may change from oven to oven.
- Let it cool in the pan at least 1 hour but preferably longer to cut neat slices. Cut into 12-16 slices.
Update Notes: I originally shared this recipe on May 13, 2019. Today I republish it with new photos.