Description

These Homemade Brown Sugar Cocoa Brownies deliver a rich, fudgy texture with a deep caramel-like flavor from brown sugar. Made with simple pantry ingredients including cocoa powder and a hint of espresso powder, these brownies are chewy on the edges and soft in the middle, perfect for an indulgent snack or dessert.

Ingredients

Scale

Wet Ingredients

6 tablespoons butter (preferably unsalted Kerrygold)
1 egg (room temperature, about 70°F)
2 1/4 teaspoons vanilla extract

Dry Ingredients

1 cup + 2 tablespoons brown sugar (firmly packed)
1/2 teaspoon salt
3/4 cup all-purpose flour (e.g., King Arthur)
1/4 cup cocoa powder
1/4 teaspoon espresso powder

Add-ins

1/2 cup chocolate chips

Instructions

Prepare Pan and Preheat Oven: Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper or foil, leaving an overhang on two sides to easily lift brownies out after baking.
Cream Butter, Brown Sugar, and Salt: In a medium bowl, vigorously mix the butter, brown sugar, and salt by hand or mixer for 1-2 minutes until the mixture is light and creamy. Breaking up any brown sugar lumps is important for even texture.
Incorporate Egg and Vanilla: Add the room-temperature egg and vanilla extract to the creamed mixture and stir thoroughly for 30-45 seconds to combine without clumping.
Combine Dry Ingredients and Fold in Chocolate Chips: Whisk the flour, cocoa powder, and espresso powder together in a small bowl. Add to the wet mixture and stir just until combined to avoid developing gluten. Gently fold in the chocolate chips last.
Spread Batter and Bake: Pour the batter into the prepared pan and spread evenly with an offset spatula or spoon. Bake for 15-16 minutes until edges are set but the center jiggles slightly. Insert a toothpick; it should come out with moist crumbs, not dry.
Cool and Cut: Remove brownies and cool in the pan for at least 30 minutes at room temperature to set. For best texture and flavor, chill in the fridge for an hour or overnight before cutting into 16 squares.

Notes

Do not overbake; brownies should be slightly underdone in the center for fudginess.
Use either light or dark brown sugar for different molasses flavor intensity.
You can substitute butter with coconut or vegetable oil for a denser brownie.
For egg-free options, use applesauce or a flax egg substitute.
Store brownies in an airtight container at room temp for up to 4 days or refrigerate up to a week.
Freeze individual brownies wrapped in plastic for up to 3 months; thaw at room temperature or microwave briefly.
Serve with vanilla ice cream, cold milk, fresh berries, or drizzle with caramel or hot fudge sauce for extra indulgence.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brownies, brown sugar brownies, cocoa brownies, fudgy brownies, homemade brownies, chocolate dessert