The Best Cocoa Fudge Brownies
Ingredients
- 1 call-purpose flour
- ½ tspbaking powder
- ½ tspsalt
- ½ cunsweetened cocoa powder
- 1 tspespresso powder)
optional (don't use if you don't like coffee
- ¾ cunsalted butter
- 2 tbspoil
canola, vegetable, or coconut will work
- 1 ⅓ cgranulated sugar
divided
- 2 largeeggs
- 1 largeegg yolk
- 2 tspvanilla extract
optional, but recommended
- ¾ cchocolate chips
Directions
- 1
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.
- 2
In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.
- 3
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.
- 4
In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds.
- 5
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.
- 6
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.
- 7
Scrape the batter into the prepared pan and smooth the top.
- 8
Bake for 28 (to 30 minutes) or until the edges are firm and the top is shiny and slightly cracked.
- 9
Place pan on a cooling rack and cool completely before slicing.
The Best Cocoa Fudge Brownies
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About this Recipe
Craving that ultimate rich, dense chocolate experience without reaching for a box mix? These Cocoa Fudge Brownies are exactly what you need. They deliver on every promise of homemade indulgence, making them a perfect dessert for any occasion.
What makes this brownie recipe truly shine is its commitment to creating an intensely fudgy texture and deep chocolate flavor. By combining unsalted butter with a touch of oil, you get an incredibly moist crumb, while the inclusion of an extra egg yolk contributes to that signature chewy, dense, and melt-in-your-mouth richness that defines a perfect brownie. You'll love how easily these come together for such a decadent result.
When you bite into one of these brownies, expect a thick, chewy edge giving way to an unbelievably soft and fudgy center. The unsweetened cocoa powder provides a robust chocolate foundation, perfectly complemented by the sweetness of granulated sugar and the subtle depth from optional espresso powder. This isn't just a chocolate dessert; it's a profound chocolate experience that will satisfy even the most serious sweet tooth. They are incredibly satisfying and simple to make, proving that from-scratch brownies are always worth the minimal effort.
Customization & Variations
One of the joys of baking is making a recipe your own. For these cocoa fudge brownies, feel free to experiment:
- Espresso Powder: If you're not a fan of coffee notes, you can easily omit the optional espresso powder without compromising the chocolate flavor. It's there to enhance, not overpower.
- Oil Choices: While canola, vegetable, or coconut oil are suggested, any neutral-flavored oil will work beautifully to keep these brownies moist and tender.
- Chocolate Chips: You can swap out semi-sweet chocolate chips for dark chocolate chips for an even richer, less sweet brownie, or milk chocolate chips for a milder, sweeter treat. White chocolate chips would also add a delightful contrast.
These brownies are a fantastic standalone dessert. Serve them slightly warm, perhaps with a scoop of vanilla bean ice cream or a dusting of powdered sugar, for an elevated treat that’s sure to impress.