Chewy Cocoa Brownies

Chewy Cocoa Brownies


"Moist and chewy, this brownies will be a hit whether as an afternoon snack or topped with ice cream and served as an after dinner dessert."

Ingredients 45 m {{adjustedServings}} servings 335 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. PREHEAT oven to 350 degrees F. Grease 13x9-inch baking pan.
  2. COMBINE sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.
  3. BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.
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Reviews 238

  1. 286 Ratings


I made 1/2 recipe in an 8x8 pan and they were excellent! It should be mentioned that when using a glass pan the temperature should be reduced by 25 degrees (I forgot, and the edges were a little dark). Otherwise these were very moist and tasty. Thanks for the recipe.


I have now made this several times, which I believe would make this recipe my standard. These brownies were even fabulous on the occasions when I substituted 1 banana mashed with 1tsp of baking powder for the eggs (as per allrecipes suggestion in the reference section) when trying to accommodate for allergies. Also, I must note that a few times they have not been as chewy as I would have liked (other reviews have alluded to this as well), however I have determined that is due to overcooking; taking them out when they are still a tad 'gooey' has been the key for me in reaching optimal succulence!

Chi Nguyen

this recipe is amazing! i modified it a little bit to suit my taste, but still: incredible! i cut down the sugar to 1 cup, used the vanilla extract and added some almond extract to it. I also increased the cocoa to 1 cup dark cocoa to make it more decadent without making it overpoweringly sweet. i added 1/2 cup of each, semi-sweet and white chocolate chips, which looked really pretty once you cut the brownies into squares. i toasted the walnuts before using them for the recipes, and didn't stir it into the mix. instead, i added them on the top after spreading the batter into the pan, and sprinkled with whie chocolate chips. deliscious, and my friends nearly cried out of joy after smelling the not-too-overpowering richness of the cocoa and biting into one of these squares!