Recipe draft
Desserts & Baking
Desserts & Baking
One-Bowl Cocoa Brownies
A simple cocoa brownie with a soft center and a lightly crisp top. No melted chocolate or mixer required.
By Maya Bennett · CozyYumPublished October 1, 2026
One-Bowl Cocoa Brownies
A simple cocoa brownie with a soft center and a lightly crisp top. No melted chocolate or mixer required.
Prep10 min
Cook25 min
Total65 min
Rest / cool30 min
Recipe draft. This recipe has not yet been kitchen-tested. Times and results may vary. Our editorial policy.
Ingredients
Servings
Serves 9. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.
Let’s make it
Heat oven to 180°C / 350°F. Line a 20 cm square baking tin with baking paper.
Whisk melted butter and sugar in a bowl. Whisk in eggs and vanilla until smooth.
Sift in cocoa, flour, and salt. Fold just until no dry streaks remain; do not overmix.
Spread batter into the tin. Bake for 22–25 minutes until the edges are set and a skewer in the center comes out with moist crumbs, not wet batter.
Cool in the tin for at least 30 minutes before cutting into 9 squares. Do not taste raw batter.
What you’ll need
- 20 cm square baking tin
- Mixing bowl
A little kitchen wisdom
- Cooling time is additional to the listed prep and bake times.
- Use unsweetened cocoa rather than drinking chocolate.
- A clean skewer can mean a drier brownie; look for moist crumbs while ensuring the batter is fully baked.
Saving some for later
Cool before covering. Keep in an airtight container in a cool room for up to 2 days, or refrigerate for up to 4 days. Freeze cooled squares for up to 2 months for best quality.
Allergens & dietary notes
Wheat · Egg · Milk.
Dietary suitability applies to ingredients as written. Check labels and cross-contact. Nutrition estimates are not provided.
Published 2026-10-01 · Updated 2026-10-01 · CozyYum
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