If you are looking for the best Fudge Brownies made without cocoa powder, look no further! I tested dozens of recipe variations until I perfected the ultimate combination for rich, gooey brownies.
My love of homemade brownies without cocoa powder began as a child when my mom made Brownies Cockagne from her Joy of Cooking cookbook. Even as a kid, I knew these rich, fudgy treats were far superior to anything from a box.
For some reason, we only had these brownies for special occasions, which is odd because they are practically as easy as box-made and taste infinitely better.
When I started my brownie-making journey as an adult, I wanted to take something good and make it even better. I made so many brownies during my testing (my family didn't complain one bit) and finally landed on the perfect gooey fudge brownie.
Now, I'm excited to share all the secrets I've learned so you can make the very best brownies too!
Why Make Brownies Without Cocoa Powder
While many brownie recipes call for cocoa powder, using melted chocolate instead offers several advantages:
Richness: The higher fat content from melted chocolate gives the brownies a richer mouthfeel, making them feel more indulgent.
Texture: Melted chocolate contributes more fat to the recipe, resulting in perfect fudgy brownies.
Flavor: Using real chocolate provides a deeper, more complex chocolate flavor. It brings out nuanced taste notes that cocoa powder alone can't achieve.
Moisture: Melted chocolate helps retain moisture in the brownies.
Shine: Brownies made with melted chocolate often have a beautiful, shiny top that's hard to achieve with cocoa powder.
Ingredient and Substitution Information
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Chocolate - The quality of your chocolate is important. I use Guittard or Ghiradelli chocolate chips, but you can also use chopped chocolate. We'll use dark chocolate in the batter for a rich flavor and milk chocolate chips for a velvety texture throughout.
- Eggs - An additional egg yolk creates a rich fudge texture without it being too eggy. Room-temperature eggs work best because the sugar melts into them better.
- Sugar - Granulated sugar sweetens and balances the dark chocolate. You can replace a portion with brown sugar, but you may lose the crinkly top.
- Butter and Oil - This combination gives a fudgy texture, a shiny top, and a touch of chewiness.
- Flour - There is just enough flour to give the brownies structure. This small amount lets the chocolate shine and keeps the brownies from becoming cake-like.
How to Make Brownies from Scratch
Melt Chocolate
- Place the chocolate, butter, and oil in a saucepan and melt over low heat, stirring until it is smooth.
- You can also use a double-boiler.
- Set the chocolate aside to cool.
Beat Eggs & Sugar
- Use an electric mixer on high speed to whip the eggs in a large bowl.
- Continue for several minutes, until they turn pale in color and the batter is thick and velvety, then mix in the vanilla extract and salt.
Pro Tip: The key to getting a crinkly top on your brownies is to thoroughly beat your eggs and sugar, completely dissolving the sugar into the eggs. It should flow like a ribbon from the beater.
Swirl in Melted Chocolate
- Put away your electric mixer and use a rubber spatula or a whisk for the remaining steps.
- Pour the cooled chocolate into the egg mixture and stir gently.
Fold in Flour
- Stir in the flour, but do not overmix, as that will make the brownies dense and tough.
Stir in Chocolate Chips
- When a little bit of flour is still visible, stir in the chocolate chips.
- You can add nuts at this point, too.
Bake
- Use a metal pan lined with parchment paper.
- Pour the brownie batter into the parchment-lined baking pan and spread it smooth, pressing the batter into the corners.
- To check for doneness, look for a dry and matte surface with the top of the brownies starting to crack. Use an instant thermometer and remove the brownies when the center is between 180°-195°F (82°-91°C).
Pro Tip: Use a Metal Pan. Glass cooks faster so when using glass it is harder to end up with gooey brownies. If you do need to use a glass pan, reduce your oven temperature by 25°F.
Fudge Brownie Variations
Espresso Brownies: Add 1-2 teaspoons of espresso powder. It won't taste like coffee but it will enhance the flavor.
Mint Chocolate Brownies: Chop one box of Andes mints. Stir them into the batter instead of the milk chocolate. Or, sprinkle them over the top of the brownies when they are fresh out of the oven. Let the chocolate sit for 5 minutes, then use an offset spatula to spread as a mint chocolate glaze.
Salted Caramel Brownies: Swirl ⅓ cup of caramel sauce into the batter before baking and sprinkle ½ teaspoon of flaky sea salt on top.
Nutella Swirl Brownies: Drop ¼ cup of warmed Nutella in dollops over the batter and swirl with a knife before baking.
Rocky Road Brownies: Mix in ½ cup each of mini marshmallows and chopped walnuts.
Peanut Butter Cup Brownies: Press 12 mini peanut butter cups into the batter before baking.
Storage Guidelines
Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week.
To freeze, wrap the brownies individually with plastic wrap and then transfer to a freezer bag or wrap with aluminum foil. Place them in the freezer for up to 3 months, then thaw overnight in the refrigerator before serving.
Recipe FAQ
Cooling completely allows the brownies to set, which results in cleaner cuts. It also enhances the chocolate flavor - brownies taste better after cooling completely! If you prefer them warm, let them cool first, then microwave individual portions for about 10 seconds.
You can make this recipe using a whisk, though it is difficult to whip the eggs and sugar well enough so they might lack that characteristic crackly surface.
My taste-testers all agreed that dark chocolate tasted the best. The sugar helps it not be bitter. But if you prefer semi-sweet chocolate you can certainly use that instead.
More Chocolate Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Fudge Brownie Recipe (Without Cocoa Powder)
Recipe by:Ingredients
- 1 cup (180 grams) dark chocolate chips
- 5 tablespoons (70 g) butter
- ⅓ cup (79 ml) canola oil
- 2 (2) eggs, plus one egg yolk room temperature
- 1 cup (200 grams) sugar
- 2 teaspoons (9.86 ml) vanilla extract
- ½ teaspoon (3 g) salt
- ¾ cup (98 g) all-purpose flour
- ½ cup (90 grams) milk chocolate chips
Instructions
- Melt the chocolate, butter, and oil in a double boiler. Set aside to cool completely. (Using warm chocolate will make your brownies dry and heavy.)1 cup dark chocolate chips, 5 tablespoons butter, ⅓ cup canola oil
- Preheat oven to 350 degrees. Line 9x9 pan with parchment paper.
- In a large bowl, beat eggs and sugar for at least 3 minutes. Add vanilla, and salt and beat well.2 eggs, plus one egg yolk, 1 cup sugar, 2 teaspoons vanilla extract, ½ teaspoon salt
- Add cooled chocolate mixture into eggs and sugar and stir by hand. (Do not use an electric mixer for this step.)
- Before it is completely mixed in and uniform in color, add flour and stir a few times by hand.¾ cup all-purpose flour
- Before flour is completely mixed in, add in milk chocolate chips and slowly stir.½ cup milk chocolate chips
- Pour into 9x9 pan and bake at 350 degrees for 25-28 minutes. Cool.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Schatzie Gibbons says
Calling these brownies is like calling a tuxedo a suit! I am an extremely inexperienced baker
Erin says
Aww, I am so glad you enjoyed them!
Sue Tucker says
Can't wait to try this recipe
Erin Gierhart says
Thank you, Sue! Let me know when you try it. I can't wait to hear what you think!
Sue Tucker says
Sounds wonderful
Farrah says
I haven't baked anything in a while but have definitely been craving brownies lately--these are amazinggg!!
Michelle Frank says
Gourmet cooking without boxes is always my goal, but I lag behind in the dessert area. This brownie recipe is SO EASY that I can't believe I didn't try making brownies from scratch before! The tip for melting the chocolate in the microwave is genius.
Erin says
Thank you! It really is such an easy recipe. I am glad you enjoyed it!
L C says
Hi, could you share how to get the flaky crack crust on top of your brownie? Thanks in advance
Erin says
Hi LC! That a flaky crust on the top of the brownies occurs when the sugar dissolves completely into the batter. Whip your eggs and sugar together until they are really, really foamy. Then for the rest of the batter preparation be careful not to overmix.
Brianna says
I love gooey, fudgey brownies and these look perfect!
Erin says
Thank you! They are so gooey! You'll love it.
Soheila says
I know what I'll be making this weekend!!! Thanks for the inspo!
Peter says
It's not fair. Your photos are gorgeous and I wish I could just reach in and grab a brownie, or two or three. These are absolutely delightful. The only problem is I HAVE TO MAKE THEM MYSELF LOL. I'm amazed at how few ingredients are in this to make an absolutely marvelous and gooey brownie. Great recipe!
Erin says
I love your comment! Thank you so much! Sometimes the simplest recipes are the best.
bahareh says
So gooey and delicious!!
Erin says
Gooey brownies are the best!
Paolo Paolo says
I love chocolate brownies! this recipe looks so delicious
Erin says
Thank you! They are really so good!
Rhonda Albom says
I love gooey chocolate brownies, and these are great. Thanks for the chocolate melting tips.
Erin says
I am so glad you found them helpful!
Lillie says
Mmm -- it's all that butter that MAKES this recipe! Delicous.
Erin says
Butter makes everything better!