Best Fudgy Cocoa Brownies
User Reviews
5
Best Fudgy Cocoa Brownies
Description
These Best Fudgy Cocoa Brownies start with hot melted butter mixed with neutral oil and sugar to form a smooth base. Eggs and vanilla are whisked in to lighten the batter slightly and incorporate air critical for the glossy, crackly top crust. Dry ingredients—flour, cocoa powder, and salt—are sifted in and gently folded to avoid developing gluten, which would make the texture cakey rather than fudgy. Baking in a lined 8-inch square pan at 350°F for 20-25 minutes is timed carefully; the brownies are done when the center no longer jiggles and a toothpick comes out with moist crumbs.
The result is a dense, moist interior with a shiny crust that balances fudginess and slight chew. The recipe notes that using a mix of white and light brown sugar can increase fudginess. These brownies can be customized with chocolate chunks on top before baking. Baking on the top rack helps avoid drying and uneven cooking. Avoiding over-beating after adding dry ingredients preserves the desired texture.
The brownies cool to room temperature before slicing to maintain their shape. They can be served as a rich dessert or snack. Adjusting baking time slightly can produce a more set brownie if preferred, but the recommended timing aims for optimal fudginess.
Using caster sugar or regular white sugar is acceptable, though caster sugar dissolves more easily for a smoother batter texture. This recipe's detailed techniques focus on balancing wet and dry ingredients and handling steps to achieve classic fudgy brownies with a reassuring crust.
Ingredients
- ½ cup butter melted and HOT, unsalted
- 1 tablespoon neutral cooking oil olive oil or coconut oil are fine, generic cooking oil
- 1 ⅛ cup superfine sugar caster sugar or white granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract pure
- ½ cup all-purpose flour or plain flour
- ½ cup cocoa powder unsweetened
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
- Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- Remove and allow to cool to room temperature before slicing into 16 brownies.
OPTIONAL ADD INS:
- Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)
Notes
- Use hot melted butter to create a shiny, crackly top crust on the brownies.
- Whisk butter and sugar well to dissolve sugar and smooth the batter.
- Beat in eggs for about one minute to incorporate air for structure and texture.
- Fold in dry ingredients gently to avoid over-beating, which can cause cakey brownies.
- Bake 20-25 minutes until the center is just set and a toothpick comes out with moist crumbs for fudgy texture.
- For added fudginess, use half white sugar and half light brown sugar.
- Bake on the top oven shelf to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 47mg | 2% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 211IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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