Fudgy Brownies Without Cocoa Powder – A Rich and Gooey Fudge Brownie Recipe You’ll Love

These ultra-rich, fudgy brownies are made without any cocoa powder—just real chocolate. You’ll need just 10 minutes to prep and 30–35 minutes to bake, resulting in soft, moist brownies with that signature crackly top. From start to finish, they’re ready in about 45 minutes.

Chocolate Brownies with a Crackly Top
Today, I’m sharing one of my favorite chocolatey treats: brownies made entirely with chocolate—no cocoa powder needed. If you love deep chocolate flavor and gooey texture, this recipe is for you. The process is easy and the results are addicting—you might find yourself making these again and again.

If you’re craving a chocolate dessert made with cocoa powder instead, try my chocolate cookies—they’re rich, simple, and made without chocolate, yet full of bold cocoa flavor.

Let’s dive into this recipe, answer a few common questions, and walk through how to make them.

Ingredients You’ll Need

• All-purpose flour – Just a small amount for structure; helps keep the texture rich and fudgy.
• Granulated sugar – Adds moisture and sweetness.
• Butter – Contributes to the brownies’ richness and moisture.
• Eggs – Provide structure and body to the batter.
• Chocolate – I use melted chocolate for the base and stir in chocolate chunks at the end for added richness.
• Vanilla extract – Enhances flavor; I recommend using pure vanilla.

Step-by-Step: How to Make Fudgy Brownies Without Cocoa

1. Start by prepping your dry mix.
   In a small bowl, whisk together the flour and salt (if using), then set aside.
2. Chop the chocolate.
   Cut 170g (6 oz) of chocolate into small pieces so it melts easily. Separately, chop another 130g (4.6 oz) of chocolate into chunks (about 1 cm pieces) to stir into the batter later.
3. Melt the butter.
   Warm the butter over medium heat until it’s halfway melted, then remove it from the heat and stir until fully melted. This prevents overheating, which is important for the next step.
4. Stir in the chocolate.
   Add the 170g of chopped chocolate to the warm butter and stir until completely smooth. If the chocolate doesn’t melt fully, you can gently place the pan back on very low heat and stir continuously until smooth.
5. Mix sugar and eggs.
   In a large bowl, whisk together the sugar and eggs just until combined—about 1 minute. Avoid overmixing. Stir in the vanilla extract.
6. Combine the mixtures.
   Pour the butter-chocolate mixture into the egg-sugar mixture and stir until just combined. Again, don’t overmix.
7. Add flour and chocolate chunks.
   Gently fold in the flour mixture, followed by the chocolate chunks.
8. Bake.
   Pour the batter into a prepared baking dish. Bake at 350°F (177°C) for about 30–35 minutes. Begin checking at the 30-minute mark—when a toothpick inserted into the center comes out with moist crumbs, it’s done.

Once the top develops that signature crinkly finish, and the middle puffs slightly, remove from the oven. The puffiness will settle as the brownies cool.

Cool & Slice

Let the brownies cool in the pan for at least 1 hour before cutting. For perfectly set brownies, wait a couple more hours. Once cooled, slice into 12 to 16 bars.

Optional: Serve with a scoop of ice cream and drizzle with chocolate ganache for an indulgent finish.

What Makes These Brownies So Fudgy?

• Using less flour
• A higher butter-to-flour ratio
• Mixing just until combined—not overmixing
• Not overbaking—check for moist crumbs on the toothpick

Want a Shiny, Crackly Top?

The secret is adding the warm chocolate-butter mixture to the eggs and sugar. That temperature difference helps create a shiny, delicate crust on top.

How to Cut Brownies Cleanly

After the brownies are fully cooled, lift them from the pan using parchment paper. Use a sharp knife dipped in warm water, wiping clean between each slice. Repeat dipping and wiping as needed for smooth edges.

Storage Tips

• Store cooled brownies in an airtight container:
  – At room temperature: up to 3 days
  – In the fridge: up to 1 week
  – In the freezer: up to 3 months

How to Freeze Brownies

• To freeze a whole batch:
• Let it cool fully without slicing. Wrap in plastic wrap, then aluminum foil.
• For leftovers: wrap individual slices the same way.
• To serve, thaw overnight in the fridge or on the counter, then cut and enjoy.

Recap: Key Brownie Tips

• Melt butter halfway, then stir to finish melting for ideal warmth.
• If chocolate doesn’t fully melt, it’s either cut too large or the butter isn’t warm enough—reheat gently while stirring.
• Stir just until combined at each step for best fudgy texture.
• Don’t overbake—look for moist crumbs, not a clean toothpick.

Try other Brownies recipes:

• Chocolate Brownie Pie
• Walnut Brownies
• Chocolate Brownie Cheesecake