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The Best Cocoa Fudge Brownies Recipe

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★★★★★

4.5 from 60 reviews

Indulge in the rich, fudgy goodness of the Best Cocoa Fudge Brownies, with a perfect balance of intense cocoa flavor and a moist, tender crumb. Enhanced with optional espresso and vanilla for depth, these brownies feature a luscious chocolate chip surprise in every bite, baked to perfection in a 9×9-inch pan.

Ingredients

Scale

Dry 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, omit if you don’t like coffee)

Wet Ingredients

  • 3/4 cup (170g) unsalted butter
  • 2 Tablespoons (28ml) oil (canola, vegetable, or coconut oil)
  • 1 and 1/3 cups (265g) granulated sugar, divided
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract (optional but recommended)
  • 3/4 cup (128g) chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly spray it with non-stick baking spray to ensure easy removal of the brownies.
  2. Sift Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set this dry mixture aside for later.
  3. Melt Butter and Sugar: In a medium saucepan over medium heat, combine the unsalted butter, oil, and 1/3 cup of the granulated sugar. Stir frequently until the butter has melted completely. Remove from heat once melted.
  4. Combine Eggs and Sugar: In a separate large mixing bowl, whisk together the eggs, egg yolk, remaining sugar, and vanilla extract (if using) until fully blended and smooth, about 30 seconds.
  5. Incorporate Warm Butter Mixture: Gradually pour the warm butter and oil mixture into the egg mixture, adding it slowly while whisking constantly to prevent cooking the eggs.
  6. Add Dry Ingredients and Chocolate Chips: Gently fold the dry ingredients and chocolate chips into the wet mixture using a rubber spatula. Stir just until all the flour disappears; avoid over mixing to keep brownies fudgy rather than cakey.
  7. Transfer to Pan: Scrape the batter into the prepared baking pan, smoothing the top evenly with the spatula.
  8. Bake: Place the pan in the oven and bake for 28 to 30 minutes. The brownies are done when the edges are firm, and the top surface looks shiny with slight cracks.
  9. Cool and Serve: Remove from oven and set the pan on a cooling rack. Allow the brownies to cool completely before slicing to ensure clean, neat pieces.

Notes

  • Do not over mix the batter once the dry ingredients are added to avoid cakey brownies.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Use high-quality cocoa powder and chocolate chips for best flavor results.
  • Allow brownies to cool fully before slicing to maintain fudgy texture and clean knife cuts.
  • Can be stored in an airtight container at room temperature for up to 3 days.

Keywords: fudge brownies, chocolate brownies, easy brownie recipe, cocoa brownies, homemade brownies, chocolate dessert

Find it online: https://amayaharis.com/the-best-cocoa-fudge-brownies-recipe/