Photo of Fudgy cocoa brownies by WW

Fudgy cocoa brownies

Points® value
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 whites

2 serving(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.