Introduction

Brown Sugar Cocoa Brownies are a delicious twist on the classic treat, offering a rich, caramel-like flavor thanks to brown sugar and a touch of espresso powder. These fudgy brownies are chewy on the edges, soft in the center, and packed with melty chocolate chips for bursts of sweetness. Perfect for an easy snack or dessert any day of the week.

A close-up view of a single thick brownie square held by a woman's hand, showing three visible layers: a shiny, crackly top layer in dark brown, a dense and moist middle layer with darker, almost black chocolate gooey chunks, and a slightly crumbly bottom layer matching the middle in color but firmer in texture; the background features blurred brown eggs and a light beige cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons butter (preferably unsalted, like Kerrygold)
1 cup + 2 tablespoons brown sugar (packed firmly for fudginess)
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 a slight 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 light and creamy.
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 the dry mixture to the wet ingredients and stir just until combined. Fold in the chocolate chips.
Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 15-16 minutes until edges are set but the center jiggles slightly when shaken. A toothpick should come out with a few moist crumbs.
Step 6: Let the brownies cool in the pan for at least 30 minutes before cutting. For best texture, chill in the fridge for an hour or overnight before serving.

Tips & Variations

Use light brown sugar for a milder caramel flavor or dark brown sugar for a richer molasses taste.
If your brown sugar is hardened, soften it by microwaving with a damp paper towel for 20 seconds before measuring.
Substitute coconut or vegetable oil for butter in the same amount for a denser, fudgier brownie.
Try white chocolate chips, chopped chocolate bars, or peanut butter chips instead of regular chocolate chips.
For an egg-free option, use 1/4 cup applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes).
Avoid overbaking to keep brownies fudgy—remove when the center still jiggles slightly.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week—the brownies become even fudgier when chilled. You can also freeze individually wrapped brownies 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

A close-up of a single square piece of rich, dark chocolate brownie held by a woman's hand, showing its dense, moist texture with melted chocolate chunks inside. The top layer is cracked and slightly dry with a shiny, crinkly surface, contrasting with the gooey middle that oozes melted chocolate. The background features a soft beige cloth with three blurred brown eggs, all resting on a white marbled surface. The image captures the brownie as a thick, two-layered treat with a crispy top and a soft, fudgy inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white sugar instead of brown sugar?

Yes, but you will lose some of the caramel-like depth brown sugar provides. To mimic it, add 1 tablespoon of molasses to white sugar before using.

How do I know when the brownies are done?

The edges should be set and the center will have a slight jiggle when you gently shake the pan. A toothpick inserted in the middle should come out with a few moist crumbs but not wet batter. Avoid overbaking to keep them fudgy.