Fudgy cocoa brownies

SmartPoints® value per serving
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

Table salt

¼ tsp

Unsalted butter

3 Tbsp

Unsweetened cocoa powder

½ cup(s)

Vanilla extract

2 tsp


¾ cup(s)

Packed brown sugar

¼ cup(s)


1 large egg(s)

Egg white(s)

2 large

Chopped walnuts

¾ cup(s)


  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
  2. Whisk together the flour, baking powder, and salt in a small bowl; set aside. Melt the butter in a medium saucepan set over low heat. Remove the saucepan from the heat. Whisk in the cocoa and vanilla; let stand 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 the walnuts.
  3. Scrape the batter into the baking pan and spread evenly. 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 foil as handles; cut into 16 squares. Yields 1 square per serving.


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