The Best Cocoa Fudge Brownies
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The Best Cocoa Fudge Brownies
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Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! Thick, chewy, fudgy, and so easy!
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Ingredients
- 1 cup (120 grams) flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (43 grams) unsweetened cocoa powder
- 2 teaspoons espresso powder (optional but enhances the chocolate flavor)
- 1 and 1/2 sticks (170 grams) unsalted butter
- 3 Tablespoons oil (35 grams) (Canola, Vegetable, or Coconut will work)
- 1 and 1/2 cups (300 grams) granulated sugar, divided
- 2 large eggs plus 1 egg yolk
- 3/4 cup (128 grams) chocolate chips
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Instructions
- Preheat oven to 350 degrees (F) (175 degreed C). Line an 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
- In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.
- In a medium saucepan, combine the butter, oil, and 1/2 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
- In a large mixing bowl, combine the eggs and remaining sugar. Whisk until well combined, about 30 seconds.
- Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
- Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop staring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.
- Place pan on a cooling rack and cool completely before slicing.
Notes
- For very gooey brownies, you'll want to pull them out closer to 27 minutes. For more structured brownies, let the, bake 30 to 32 minutes.
- Over mixing is the number 1 reason brownies come out cakey.
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