Introduction

Brown Sugar Cocoa Brownies are a delicious twist on classic brownies, featuring the deep, caramel-like flavor of brown sugar instead of traditional white sugar. With cocoa powder and a hint of espresso powder, these fudgy brownies have a rich chocolate taste without being too sweet, perfect for a cozy snack or dessert.

Homemade Brown Sugar Cocoa Brownies Recipe - Recipe Image

Ingredients

6 tablespoons butter (preferably unsalted, like Kerrygold)
1 cup + 2 tablespoons brown sugar (packed firmly for a fudgy texture)
1/2 teaspoon salt
1 egg (room temperature, about 70°F)
2 1/4 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon espresso powder
1/2 cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper or foil, leaving an overhang on two sides for easy removal later.
Step 2: In a medium bowl, combine the butter, firmly packed brown sugar, and salt. Mix vigorously by hand or with a mixer for 1-2 minutes until the mixture is light, creamy, and well combined.
Step 3: Add the room-temperature egg and vanilla extract to the butter mixture. Stir until fully combined, about 30-45 seconds.
Step 4: In a small bowl, whisk together the flour, cocoa powder, and espresso powder. Add this dry mixture to the wet ingredients and stir just until combined. Fold in the chocolate chips gently.
Step 5: Pour the batter into the prepared pan, spreading it into an even layer. Bake for 15-16 minutes, until the edges are set but the center still jiggles slightly. A toothpick inserted should come out with a few moist crumbs.
Step 6: Remove from the oven and let cool in the pan for at least 30 minutes before cutting into squares. For even fudgier brownies, chill in the fridge for an hour or overnight.

Tips & Variations

Use light brown sugar for milder caramel sweetness or dark brown sugar for a richer molasses flavor.
Substitute butter with coconut oil or vegetable oil for a denser brownie.
Try white chocolate chips, chopped chocolate bars, or peanut butter chips instead of regular chocolate chips.
Use 1/4 cup applesauce or a flax egg for an egg-free version.
Avoid overbaking to keep brownies fudgy; pull them out when the center still jiggles slightly.
Breaking up any lumps in the brown sugar before mixing helps ensure even texture.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week—brownies become fudgier when chilled. To freeze, wrap individual brownies tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes or microwave for 15-20 seconds for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white sugar instead of brown sugar?

Yes, but the brownies will lack the deep caramel-like flavor brown sugar provides. To mimic that flavor, add 1 tablespoon of molasses to the white sugar.

How do I know when the brownies are done baking?

Look for set edges and a center that still jiggles slightly when you gently shake the pan. A toothpick inserted in the middle should come out with a few moist crumbs, not completely clean. This ensures the brownies remain fudgy rather than dry.

Homemade Brown Sugar Cocoa Brownies Recipe

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4.8 from 56 reviews

These homemade brown sugar cocoa brownies feature a rich, fudgy texture with a deep caramel-like flavor from brown sugar. Made with simple pantry ingredients, cocoa, and a touch of espresso powder, these brownies are chewy around the edges and soft in the center, perfect for satisfying chocolate cravings with minimal effort.

Author: Elias
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 45 minutes
Yield: 16 pieces 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

6 tablespoons unsalted butter (preferably Kerrygold), melted
1 cup + 2 tablespoons brown sugar, packed firmly
1 egg, room temperature (about 70°F)
2 1/4 teaspoons vanilla extract

Dry Ingredients

3/4 cup all-purpose flour (King Arthur recommended)
1/4 cup cocoa powder (natural or Dutch-process)
1/4 teaspoon espresso powder
1/2 teaspoon salt

Add-ins

1/2 cup chocolate chips (semisweet or your choice)

Instructions

Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or foil, leaving slight overhang on two sides for easy removal later. This helps with cleanup and makes lifting the brownies out easier once cooled.
Cream Butter, Brown Sugar, and Salt: In a medium bowl, combine the melted butter, firmly packed brown sugar, and salt. Mix vigorously by hand or with a mixer for 1-2 minutes until the mixture is light, creamy, and well combined. This step is crucial for developing the fudgy texture.
Incorporate Egg and Vanilla: Add the room-temperature egg and vanilla extract to the creamed butter mixture. Stir until fully combined, about 30-45 seconds, ensuring the batter is smooth without lumps for optimal texture.
Combine Dry Ingredients and Fold in Chocolate Chips: In a small bowl, whisk together the flour, cocoa powder, and espresso powder. Add this dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing to prevent toughness. Fold in the chocolate chips evenly throughout the batter.
Spread Batter and Bake: Pour the batter into the prepared pan and spread it out evenly using an offset spatula or the back of a spoon. Bake for 15-16 minutes, until the edges are set but the center slightly jiggles when you gently shake the pan. A toothpick inserted in the center should come out with moist crumbs.
Cool and Cut: Remove the brownies from the oven and let them cool in the pan for at least 30 minutes at room temperature before cutting. For best results, chill in the fridge for an hour or overnight to deepen flavors and improve fudginess. Cut into 16 squares and serve.

Notes

Use light or dark brown sugar depending on your preferred depth of molasses flavor.
Brown sugar can clump; break up lumps before mixing with butter to ensure even texture.
Do not overbake; brownies should still jiggle slightly in the center for fudginess.
Wait at least 30 minutes before cutting to let brownies set and avoid crumbling.
Substitute coconut or vegetable oil for butter for a denser, fudgier brownie.
Use applesauce or a flax egg as an egg substitute for egg-free brownies.
Store brownies in an airtight container at room temperature up to 4 days or refrigerate up to 1 week.
Freeze wrapped brownies for up to 3 months; thaw at room temperature or microwave briefly to serve warm.

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