Introduction

These Best Cocoa Fudge Brownies are rich, moist, and filled with deep chocolate flavor. Perfectly fudgy with a shiny, crackled top, they make a delightful treat for any chocolate lover. Easy to make and sure to satisfy your sweet tooth!

The image shows a close-up of a batch of brownies cut into square pieces, with a shiny, cracked top layer that is light brown and slightly crisp. Below the top crust, there is a rich, dark brown, fudgy layer that looks moist and dense. The cracks and texture on the surface emphasize the contrast between the delicate, crispy top and the soft inside. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (43g) unsweetened cocoa powder
1 teaspoon espresso powder (optional)
3/4 cup (170g) unsalted butter
2 tablespoons (28ml) oil (canola, vegetable, or coconut)
1 and 1/3 cups (265g) granulated sugar, divided
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract (optional)
3/4 cup (128g) chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, spray lightly with non-stick baking spray, and set aside.
Step 2: In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside.
Step 3: In a medium saucepan, combine the butter, oil, and 1/3 cup of sugar. Heat over medium heat, stirring frequently, until the butter is fully melted. Remove from heat.
Step 4: In a large mixing bowl, whisk together the eggs, egg yolk, vanilla (if using), and the remaining sugar until well combined, about 30 seconds.
Step 5: Slowly pour the warm butter mixture into the egg mixture in small increments, whisking constantly until fully combined.
Step 6: Add the dry ingredients and chocolate chips to the wet mixture. Using a rubber spatula, gently fold until just combined. Be careful not to overmix to avoid cakey brownies.
Step 7: Transfer the batter to the prepared baking pan and smooth the surface evenly.
Step 8: Bake for 28 to 30 minutes, or until the edges are firm and the top is shiny with slight cracks.
Step 9: Remove from oven and place the pan on a cooling rack. Allow the brownies to cool completely before slicing and serving.

Tips & Variations

For a deeper chocolate flavor, use high-quality cocoa powder and chocolate chips.
If you don’t like coffee, omit the espresso powder—it enhances chocolate but is optional.
Add chopped nuts like walnuts or pecans for extra texture and taste.
Use coconut oil for a slight tropical note, or keep it neutral with canola or vegetable oil.
To make fudgier brownies, slightly underbake by a minute or two, keeping the center moist.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm individually in the microwave for 10-15 seconds to restore softness.

How to Serve

The image shows a close-up of a rich chocolate brownie with a cracked, shiny top layer in dark brown color sprinkled with coarse sea salt. The brownie has two visible layers: the top layer is dry and crispy with cracks, while the bottom layer looks moist and dense with a deep dark chocolate hue. The edges are firm, holding the shape well. There are some brownie crumbs scattered around on the white marbled surface beneath it. Another brownie piece can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

You can use an 8×8-inch pan, but keep in mind the brownies will be thicker and may require extra baking time. Adjust accordingly and check for doneness visually.

Why should I avoid overmixing the batter?

Overmixing develops gluten in the flour, resulting in cakey brownies. To keep them fudgy and tender, mix just until the dry ingredients disappear.