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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Keywords: brown sugar brownies, fudgy brownies, chocolate brownies, easy brownie recipe, homemade brownies, cocoa brownies, caramel flavored brownies

Find it online: https://tastygenius.com/homemade-brown-sugar-cocoa-brownies-recipe/