Photo of Fudgy cocoa brownies by WW

Fudgy cocoa brownies

Total Time
35 min
15 min
20 min
All the classic ingredients combine in this delectable brownie. These chocolaty treats will be ready, start to finish, in about a half hour, and they'll keep refrigerated for several days. Be sure to bring them to room temperature before serving. Since the recipe is ready in a snap, make a double batch and deliver a dozen to a friend or coworker. Brownies make classic baking gifts. This recipe results in a reliably delicious, light crumbed but deeply flavored brownie. It's sure to become a regular in your baking repertoire.


All-purpose flour

¾ cup(s)

Baking powder

½ tsp(s)

Table salt

¼ tsp(s)

Unsalted butter

3 tbsp(s)

Unsweetened cocoa powder

½ cup(s)

Vanilla extract

2 tsp(s)


¾ cup(s)

Packed brown sugar

¼ cup(s)


1 large egg(s)

Egg white(s)

2 egg white(s)

Chopped walnuts

¾ cup(s), divided


  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with foil or parchment, allowing the foil or parchment to extend over the rim of the pan by 2 inches. Spray with cooking spray.
  2. In a small bowl, whisk the flour, baking powder, and salt; set aside. In a medium saucepan, melt the butter over low heat. Remove the saucepan from the heat. Whisk in the cocoa and vanilla; let stand for 5 minutes. Add the granulated sugar, brown sugar, egg, and egg whites to the cocoa mixture; whisk until blended. Stir in the flour mixture until blended. Stir in 1/2 cup of walnuts.
  3. Scrape the batter into the baking pan and spread evenly. Scatter the remaining 1/4 cup of walnuts over the batter. Bake until a toothpick inserted into the center comes out with moist crumbs clinging, 20 – 25 minutes. Let cool completely in the pan on a rack. Lift from the pan using the overhanging foil or parchment as handles; cut into 16 squares.
  4. Serving size: 1 square.


For easier cutting, refrigerate the cooled brownies about 1 hour.