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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Update Notes: I originally shared this recipe on May 13, 2019. Today I republish it with new photos.
Deniz
I would like to give 10 stars!!! I always loved moist , chewy cookies, brownies. This recipe was easy to do. If you follow all the instructions your kids, family or guests will enjoy this really delicious brownie. We will definitely bake this brownie again and again. .
Meymi
Hi Deniz, Thank you so much for your comment! I am so glad you enjoyed this brownie recipe!
Livi
these are SO FUDGY! i finished mine with a sprinkle of coarse sea salt and it was perfection! theyre so easy to make and fun. some of the best brownies ive made!
Meymi
Hi Livi, I am happy to hear you loved these brownies as much as I do! Thank you so much for your comment!
Meg
The brownies are amazing I may not be an expert in baking but I always swear by this recipe as it’s a really good one although from my point of view caster sugar works better in this recipe as I ran out of granulated and couldn’t get any more so I used caster instead and they turned out incredible so now I normally use caster instead of granulated when I follow this recipe love ya ❤
Meymi
Hi Meg, I am so happy you love this recipe. Thank you so much for your comment and feedback!
Erin
This brownies were beautiful! So fudgy even when left to cool. However I did add some cadburys hot chocolate powder to give an extra touch of chocolatiness. Regardless, the brownies were brill, will defo bake again
Meymi
Hi Erin, I am so glad you enjoyed this brownie recipe! Thank you for your comment and feedback!
Kate
I made these. I used Hershey’s chocolate with my butter and I used mint chocolate chips for my “chunks.”
I didn’t notice the calories at the bottom of the recipe, and my own calculator came up with 266. That’s insane! On my calorie deficit, that’s almost an entire meal, that I ate in 2 bites. It also took almost an hour to cook. I recommend using a 9×13 pan, the 8×8 made it take too long, plus the portion size made the calories so high. On a 9×13 I can get 24 good sized brownies, versus 16 in the 8×8.
I have another recipe I like better, but I was out of cocoa powder 😔
I’m sending these to youth group tonight and I won’t be using this recipe again.
Meymi
Hi Kate, The calorie of these brownies should be more than the cocoa powder brownies as I only use chocolate not cocoa powder. I suggest using 8*8 inch pan to enjoy these brownies with the right texture, cutting each slice in half for less calories.
Christabel Edwin
Slightly sweet for me but it was so simple and quick to make! And oh so fudgaiii 😍
Meymi
Thank you so much for your comment, Christabel!
Paige Williams
This was really easy to make. And delicious indeed!!!
Ash
Yummy, perfect bites with straightforward instructions and tips. I made brownie for the first time and I am in love with the recipe and the outcome! My little family enjoyed it.Thank you 👍 ❤️
Meymi
Hi Ash, I am so happy to hear you enjoyed these bars and found the tips helpful. Thank you so much for your comment! 🙂
Angela
I made these and they didn’t turn out at all. They were too sweet and just wouldn’t set.
Meymi
Hi Angela, Did you use semi-sweet chocolate? I use semi-sweet chocolate with 55%-60% cocoa. The baking time may change from oven to oven. If you didn’t bake enough or didn’t let it enough time to set after you removed from the oven, that’s why it didn’t set. I hope this helps.
brittney beard
Thank you so much for this recipe, it was super easy to follow! These were definitely the best homemade brownies I have ever made and I have saved the recipe for the future!
Meymi
Hi Brittney, I am so happy that these are the best homemade brownies you’ve ever made! Thank you so much for your comment!
Esther
Hi,
Did the roughly chopped chocolate chunks that you folded in at the end melt or were there chunks in the brownies? Could I use chocolate chips as an alternative for this step?
Thanks for the recipe!
Meymi
Hi Esther, If you eat this brownie while it is still warm, you’ll feel those chunks as melted but if you eat it straight from the fridge (as melted chocolate will set), you’ll feel chunks. I prefer large chunks instead of chocolate chips because when I eat them I want to feel that melted chocolate inside. When I tried with chocolate chips, they were like little melted dots. I hope this helps.
Kathryn
I NEVER leave comments but I must with this. Last nice I wanted brownies. It happens…I don’t keep cocoa powder on hand but I always have semisweet chocolate ships. I made this recipe and everyone loves it!y husband who likes sweets but rarely eats them ate 2 hot out of the oven. The neighbor was blown away and the kids…oh yes…they asked for more. This was so easy to make I will never make boxed brownies again. There is no going back once you’ve had these.
Meymi
Hi Kathryn, Thank you so much for your beautiful comment! It couldn’t make me any happier. It is so nice to hear that everyone enjoyed these brownies so much!
taylor
how do i make this in a 13×9 pan?
Meymi
Hi Taylor, You can double the recipe. Enjoy!
Alexa
Can you do this recipe on a baking pan even though it makes the dough thinner
Meymi
Hi Alexa, It shouldn’t be a problem. Enjoy!
Traci
I have made so much brownies by scratch and always seem to mess something up or they just aren’t that great. I tried these and I will never try another brownie recipe, these are SO good!!! I gave my husband a few on a plate and took some to my son. When I came back my husband’s plate was empty. Who needs cocoa power anyways!?!? Thank you for this, my go to for brownies!
Meymi
Hi Traci, Reading your comment made me so happy! I’m so glad you all loved these brownies and this recipe is your favorite!
sharky
hi!! i made these brownies as a surprise for my family and everyone loved them! thanks for the recipe, i’ll be making them again!
Meymi
Hi, I’m thrilled to hear you all loved this recipe! Thank you for your comment!
Clayton Erskine
Don’t over stir and perfect fudge brownies, unreal actually
Meymi
Hi Clayton, I’m thrilled to hear this recipe exceeded your expectations! Thank you for your comment!
Mela
Just made these for valentine’s day and added halves of frozen cherries on top before putting it in the oven, and did half semi sweet chocolate half dark!! Super easy recipe, and they came out perfectly fudgy 🙂
Meymi
Hi Mela, I’m so glad you enjoyed this recipe! Thank you for your feedback!
lia
This was the BEST brownie recipe i’ve tried. I want to know how long is the shelf life of this? When in room temp and refrigerated. Thank you!
Meymi
Hi Lia, I’m thrilled to hear you loved this recipe so much! You can keep them in an airtight container for up to 3 days at room temperature and up to a week in the fridge.
Meghna
Easy, no fail. made for the 3rd time.
Meymi
Hi Meghna, I’m so happy to hear that you’ve enjoyed this recipe many times. Thank you for your comment!
Leighanna
These are absolutely amazing. Like a fudge pie without the pie crust. Throw some vanilla ice cream on top and it’s heaven! So easy to make too!
Meymi
Hi Leighanna, I’m thrilled to hear you enjoyed this recipe so much and yes to vanilla ice cream! Thank you for your comment!
Fatou Oulare
Everytime i want to bake brownies, I always come back to this certain recipe. I freaking love this recipe! I once made it with milk chocolate and it tasted as if there was caramel inside it, thé second time I tried it, it was dark chocolate and they were both so addicting. Thank you so much for this recipe!
Meymi
Hi Fatou, Thank you so much! Your lovely comment made me so happy!