The Best Cocoa Fudge Brownies
User Reviews
4.9
The Best Cocoa Fudge Brownies
Description
These brownies start with a mix of all-purpose flour, cocoa powder, baking powder, salt, and optional espresso powder for enhanced chocolate notes. Butter is melted with neutral cooking oil to add richness and moistness to the batter. Eggs and sugar are beaten to incorporate air and structure, then the warm butter mixture is added gradually to prevent cooking the eggs.
Dry ingredients and chocolate chips are gently folded into the batter to maintain fudginess and avoid cakey texture. Baking at 350°F in a lined square pan yields brownies with a crackly top and dense, chewy interior. The recipe notes that baking time influences gooeyness; shorter baking yields softer brownies, longer baking offers more structure.
This brownie recipe is suited for those who enjoy a classic fudgy chocolate treat with an optional coffee twist from espresso powder. The batter's balance of ingredients and careful mixing technique are key to the desired texture.
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (43g) cocoa powder unsweetened
- 1 teaspoon espresso powder optional (don't use if you don't like coffee)
- 3/4 cup (170g) butter unsalted
- 2 Tablespoons (28ml) neutral cooking oil canola, vegetable, or coconut will work, generic cooking oil
- 1 and 1/3 cups (265g) granulated sugar divided
- 2 large egg large
- 1 large egg yolk
- 2 teaspoons vanilla extract optional, but recommended
- 3/4 cup chocolate chips 128 grams
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 1/3 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, egg yolk, vanilla (if using) 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 stirring 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 28 (to 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, bake closer to 27 minutes; for more structured brownies, bake 30 to 32 minutes.
- Over mixing the batter causes cakey brownies; stir just until dry ingredients disappear.
User Reviews
Overall Rating
4.9
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