Cocoa Fudge Brownies Recipe
If you're craving the perfect fudge brownie that's easy to whip up at home, this Cocoa Fudge Brownies Recipe will be your new go-to.
Ingredients
- 1 cup (120g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (43g) unsweetened cocoa powder
- 1 teaspoon espresso powder (optional, for richer flavor)
- ¾ cup (170g) unsalted butter
- 2 tablespoons (28ml) oil (canola, vegetable, or coconut oil)
- 1⅓ cups (265g) granulated sugar (divided)
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract (optional but recommended)
- ¾ cup (128g) chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C). Line a 9×9-inch square baking dish with parchment paper, making sure it hangs over the sides for easy removal. Lightly spray the paper with non-stick cooking spray and set the pan aside.
- In a large mixing bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. This ensures that everything is evenly distributed and removes any lumps, giving you smooth, rich brownies. Set the dry mix aside.
- In a medium-sized saucepan, combine the butter, oil, and 1/3 cup of the granulated sugar. Warm over medium heat, stirring often, until the butter has melted completely and the sugar starts to dissolve. Once melted, remove the saucepan from the heat and let it cool slightly.
- In a separate large bowl, whisk together the eggs, egg yolk, vanilla extract (if using), and the remaining 1 cup of sugar. Beat for about 30 seconds until the mixture is smooth and slightly pale.
- Gradually drizzle the warm butter mixture into the egg mixture, whisking continuously. Add it slowly to prevent cooking the eggs with the residual heat. Keep whisking until everything is fully blended into a silky, rich batter.
- Using a rubber spatula, gently fold the sifted dry ingredients into the wet batter. Add the chocolate chips as you fold. Be careful not to overmix—stop stirring as soon as you no longer see streaks of dry flour. Overmixing leads to cakier brownies, and we're aiming for that dense, fudgy texture!
- Pour the brownie batter into your prepared pan and spread it out evenly. Bake in the preheated oven for 28 to 30 minutes, or until the edges feel firm and the surface appears shiny with tiny cracks. The center should still be slightly soft when touched—it will firm up as it cools.
- Place the pan on a wire cooling rack and allow the brownies to cool completely. Once cooled, lift them out of the pan using the parchment paper edges and slice into squares.