★★★★★ 1 Reviews: My BEST #Recipes >> Best Fudgy Cocoa Brownies
★★★★★ 1 Reviews: My BEST #Recipes >> Best Fudgy Cocoa Brownies
Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds.
Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.
Read our blog about these brownies, with additional photos, at Flourish.
Best Fudgy Cocoa Brownies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy center without losing that crispy, crackly top!
FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE!
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 129 kcal
Author: Karina
Ingredients
1/2 cup unsalted butter, melted
1 tablespoon cooking oil, (olive oil or coconut oil are fine)
1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup all-purpose (or plain) flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
Instructions
* Preheat oven to 175°C | 350°F.
* Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
* Combine 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 color (another minute).
* Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT overbeat as doing so will 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 center 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, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)
Recipe Notes
*Regular white, granulated, sugar can be used if you can't find caster sugar. For even fudgier brownies, use half white and half light brown sugar!
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT overbeat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT overbake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.
