Name: Fudgy cocoa brownies
Yield: 16 large or 25 small squares
Ingredients: 140 g Unsalted butter; 250 g Granulated sugar; 65 g Unsweetened cocoa natural or Dutch-process; 1.25 mL Salt; 2.5 mL Alcohol-free vanilla flavoring editorial substitution; 2 Large eggs cold; 65 g All-purpose flour; 75 g Walnuts or pecans optional pieces

Smitten Kitchen · reference variation

Fudgy cocoa brownies

Fudgy cocoa brownies.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Unsalted butter	140 g
A	Granulated sugar	250 g
A	Unsweetened cocoa	65 g	natural or Dutch-process
A	Salt	1.25 mL
B	Alcohol-free vanilla flavoring	2.5 mL	editorial substitution
B	Large eggs	2	cold
C	All-purpose flour	65 g
C	Walnuts or pecans	75 g	optional pieces

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
20 × 20 cm square pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 163°C
Baking time: 20–35 min or longer

Check early; extend until set with moist crumbs on the tester.

Makes: 16 large or 25 small squares
Heat: 163°C
Plan for: About 45 min, plus cooling

Method

01 · Prepare
163°C
Use:
Line pan; heat oven.
Ready when: Lower-third rack.
01 PrepareLeave a parchment overhang to help lift the cooled slab.
02 · Melt
Use: A
Gently heat together until butter melts; cool briefly.
Ready when: Warm, not hot.
02 MeltWarm the butter, sugar and cocoa gently over simmering water.
03 · Mix
Use: B
Stir in vanilla; beat eggs in individually.
Ready when: Thick; glossy.
03 MixOff the heat, stir in the eggs one at a time.
04 · Finish
Use: C
Stir in flour until invisible; beat about 40 strokes; fold in optional nuts. Spread in pan.
Ready when:
04 FinishMix in the flour, then spread the batter evenly.
05 · Bake
20–35 min or longer
Use:
Bake; check early and extend as needed.
Ready when: Set; tester has moist crumbs.
05 BakeLook for a set top and moist crumbs on the tester.
06 · Cool
Use:
Cool completely; chill for cleaner slices.
Ready when:
06 CoolCool completely; chilling makes cleaner slices.

What to look for

Stage	Look / feel for	Needs attention
Before eggs	Warm mixture.	Hot butter mixture.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Messy cuts	Still warm	Chill before slicing.	Cool fully.

Use alcohol-free vanilla.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Cocoa	Unsweetened; natural or Dutch-process	Not specified	specified type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Natural cocoa	Dutch-process cocoa1:1 by weight	No chemical-leavener adjustment here.	Darker color; milder acidity.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Source and measurement notes

Vanilla changed to alcohol-free.

Recipe

Fudgy cocoa brownies

Fudgy cocoa brownies.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Unsalted butter	140 g
A	Granulated sugar	250 g
A	Unsweetened cocoa	65 g	natural or Dutch-process
A	Salt	1.25 mL
B	Alcohol-free vanilla flavoring	2.5 mL	editorial substitution
B	Large eggs	2	cold
C	All-purpose flour	65 g
C	Walnuts or pecans	75 g	optional pieces

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
20 × 20 cm square pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: 16 large or 25 small squares
Heat: 163°C
Allow: About 45 min, plus cooling

How do I make it?

Prepare the pan
163°C
Line the pan, put an oven rack in the lower third and heat the oven to 163°C.
Leave a parchment overhang to help lift the cooled slab.
Ready when: Lower-third rack.
Melt the butter mixture
Gently heat the butter, sugar, cocoa and salt together until the butter melts. Let it cool briefly until warm rather than hot.
Warm the butter, sugar and cocoa gently over simmering water.
Ready when: Warm, not hot.
Add the eggs
Stir in the alcohol-free vanilla, then beat in the eggs one at a time until the mixture is thick and glossy.
Off the heat, stir in the eggs one at a time.
Ready when: Thick; glossy.
Add flour and nuts
Stir in the flour until you can no longer see it, then beat the batter about 40 strokes. Gently stir in the nuts if using and spread the batter in the pan.
Mix in the flour, then spread the batter evenly.
Bake until set
20–35 min or longer
Start checking the brownies early and give them more time if needed. They are done when set and a tester comes out with moist crumbs, rather than wet batter.
Look for a set top and moist crumbs on the tester.
Ready when: Set; tester has moist crumbs.
Cool and slice
Let the brownies cool completely. Chill them before cutting if you want neater slices.
Cool completely; chilling makes cleaner slices.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Messy cuts	Still warm	Chill before slicing. Cool fully.

Useful recipe notes

Use alcohol-free vanilla.

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
Unsalted butter	140 g	215.4%
Granulated sugar	250 g	384.6%
Unsweetened cocoa	65 g	100%
All-purpose flour	65 g	100%
Walnuts or pecans	75 g	115.4%

Method

01 · Prepare

02 · Melt

03 · Mix

04 · Finish

05 · Bake

06 · Cool

What to look for

Troubleshooting

How do I make it?

Prepare the pan

Melt the butter mixture

Add the eggs

Add flour and nuts

Bake until set

Cool and slice

What can go wrong, and how can I fix it?

Fudgy cocoa brownies at a glance