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Best Fudgy Cocoa Brownies are fudgy and super tasty. This brownie recipe has just cocoa powder making them budget-friendly yet they’re rich and delicious. 

These brownies are great for school lunches and snacks. You may also want to make Frosted Sugar Cookie Bars and Butterscotch Marshmallow Bars.

Fudgy cocoa brownies


These are hands-down some of the easiest and best brownies I’ve made. They have crusty, chewy edges while the center is soft and fudgy. You can frost them or add nuts or chips in them. 

chocolate bars


The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

  • Unsalted butter, melted and HOT
  • Oil. Olive oil or coconut oil will work
  • Sugar. You can use caster sugar or regular granulated white sugar
  • Eggs. Use large or the equivalent
  • Pure vanilla extract.
  • All-purpose flour. Also called ‘plain’ flour
  • Unsweetened cocoa powder.
  • Salt.
Best Fudgy Cocoa Brownies


  1. Nuts. Walnuts, peanuts, almonds, pecans,
  2. Chocolate. Chocolate chips, chunks, or chopped chocolate bars
  3. Peanut butter chips.
  4. Dried fruit. Cranberries, raisins, apricots, blueberries.
  5. Spice. Try red pepper or hot sauce
Best Fudgy Cocoa Brownies

For chocolate lovers, here are some of my favorite chocolate recipes

  1. Dark Chocolate Brown Sugar Cookies
  2. Chocolate Frosting with Cocoa Powder and Powdered Sugar
  3. Sour Cream Dark Chocolate Pound Cake
  4. Chocolate Coca-Cola Cake
  5. Gluten-Free Brownies
  6. Ina Garten Chocolate Layer Cake Recipe

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

chocolate bars

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hey are perfectly fudgy, gooey, chocolatey, and lip-smackingly delicious!


This brownie recipe is good on your pocketbook since it uses just cocoa powder. Even so, they are rich and decadent.
Author: Paula
5 from 39 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 servings


  • ½ cup unsalted butter melted and hot
  • 1 tablespoon oil
  • 1 cup powdered sugar
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa
  • ¼ teaspoon salt


  • Preheat oven to 350°F. Lightly grease an 8-inch square baking pan with solid vegetable shortening. Line with parchment paper allowing enough to overhang that you can use as handles to remove the brownies from the pan.
  • Combine hot melted butter, oil, and sugar together in a medium-sized bowl. Whisk your butter and sugar really well for about a minute.
  • Add the eggs and vanilla. Stir really well. Beat in your eggs for a good minute. This step is crucial for that crackly top.
  • Sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (Do not overbeat the batter. It will give the brownies a cake-like texture).
  • Pour batter into the prepared pan, smoothing the top out evenly. If you choose, you can top the batter with chocolate chunks or chocolate chips, but that's totally optional.
  • Bake for 20-22 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch. I actually start checking my brownies at 15 minutes. You do not want to overbake them. If testing with a toothpick, the toothpick should come out with wet but firm crumbs for fudge-textured brownies.
  • Remove and allow to cool on a baking rack before slicing. For really clean slices, you can chill the brownies.


Calories: 158kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 62mg | Potassium: 75mg | Fiber: 1g | Sugar: 10g | Vitamin A: 281IU | Calcium: 13mg | Iron: 1mg
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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!