Fudgy and Gooey Cocoa Brownies

If you’re looking for a brownie that’s rich, deeply chocolatey, and irresistibly fudgy, these cocoa brownies are it. Made with melted butter, both granulated and brown sugar, and plenty of chocolate chips, this recipe delivers a soft center, chewy edges, and a glossy, bakery-style top, without any complicated steps.

These are the kind of brownies you make when you want something cozy and classic, but still incredibly indulgent. No fancy ingredients, just simple techniques that make a big difference.

Why You’ll Love These Brownies

Extra fudgy texture thanks to melted butter and an extra egg yolk
Deep chocolate flavor from blooming the cocoa powder
Chewy edges & soft center, never dry or cakey

Ingredients

Salted butter, melted & warm
Cocoa powder
Granulated sugar
Light brown sugar
Vanilla extract
Eggs + 1 egg yolk, room temperature
Baking soda
Salt
All-purpose flour
Chocolate chips
Dark chocolate chips

Instructions

Preheat the oven to 350°F. Line a 9×9 metal pan with parchment paper and set aside.
In a large bowl, whisk the cocoa powder and vanilla into the warm melted butter until smooth and glossy. This step helps bloom the cocoa and deepen the chocolate flavor.
In a separate large bowl, add the eggs, egg yolk, granulated sugar, and brown sugar. Using an electric hand mixer, whisk for 1–2 minutes until the mixture looks slightly thickened, airy, and lighter in color.
Pour the cocoa-butter mixture into the egg mixture and gently fold together with a spatula until fully combined.

5. Add the flour, baking soda, and salt. Continue folding just until incorporated. When only a few streaks of flour remain, add the chocolate chips and fold until evenly mixed.

6. Spread the batter evenly into the prepared pan.

7. Bake for 27–30 minutes, until the edges are set and the center is just barely firm. A toothpick should come out with moist crumbs, not wet batter.

8. Let the brownies cool for at least 30 minutes before slicing.

Why this recipe works

Melted butter = denser, fudgier brownies
Extra egg yolk = richness and moisture
Whisked eggs + sugar = shiny, crackly top
Bloomed cocoa = deeper chocolate flavor

Tips for the Best Brownies

My brownies turned out dry or crumbly
This usually means they were overbaked. For fudgy brownies, remove them when the edges are set but the center is still just barely firm. Remember, they continue to cook as they cool.

My brownies are too gooey in the center
If they seem underdone even after cooling, they may need a few extra minutes in the oven. Oven temperatures can vary, so check that your oven is fully preheated and bake until a toothpick comes out with moist crumbs, not wet batter.

My brownies are very soft and hard to slice
These brownies are meant to be fudgy! Let them cool for at least 30 minutes before slicing, or chill them briefly in the fridge for cleaner cuts.

I didn’t get a shiny, crackly top
Make sure you whisk the eggs and sugars well until the mixture is thickened and glossy. This step helps create that classic brownie top.

My brownies taste flat or not very chocolatey
Be sure to fully whisk the cocoa powder into the warm butter to bloom it. You can also add a pinch of flaky salt on top before baking.

Baking with an 8×8 pan instead of a 9×9 pan? Here are some tips. An 8x8 pan will create:

Thicker brownies:
Because the same amount of batter is spread into a smaller pan, the brownies will bake up taller and thicker, closer to a bakery-style brownie with a more substantial bite.

More fudgy center:
The thicker batter means the center takes longer to set, resulting in an extra fudgy center, especially if you slightly underbake.

Longer bake time:
You’ll need to add about 5–8 extra minutes to the bake time. Start checking around 32 minutes, looking for set edges and a center that’s just barely firm.

Softer edges, less crisp:
With less surface area, there are fewer chewy edges and more soft interior brownie.

This is a great option if you love thick, rich, ultra-fudgy brownies and don’t mind waiting a bit longer for them to bake and cool.

Storage & Make-Ahead

Store brownies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days (they’re extra fudgy when chilled). - I personally think they’re better chilled.
Brownies can also be frozen for up to 2 months. Thaw overnight in the fridge or at room temperature.

These fudgy cocoa brownies are proof that simple ingredients and thoughtful techniques can create something truly special. Whether you’re baking for a cozy night in or sharing with friends, this is one recipe you’ll come back to again and again. Comment below or tag me on socials if you love this brownie recipe!