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The Best Cocoa Fudge Brownies Recipe

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4 from 2 reviews

Experience the ultimate indulgence with these Best Cocoa Fudge Brownies featuring a rich, moist texture and deep chocolate flavor. Enhanced with a touch of espresso powder for complexity and studded with chocolate chips for extra gooey bites, these brownies are fudgy perfection baked to a shiny, crackled top. Perfect for chocolate lovers looking for a decadent homemade dessert that balances sweet, buttery, and slightly bittersweet cocoa notes.

Ingredients

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)

Wet Ingredients

  • 3/4 cup (170g) unsalted butter
  • 2 Tablespoons (28ml) oil (canola, vegetable, or coconut)
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract (optional)

Sugar

  • 1 and 1/3 cups (265g) granulated sugar (divided)

Add-Ins

  • 3/4 cup (128 grams) chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper and lightly spray with non-stick baking spray. Set aside for the batter.
  2. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, salt, unsweetened cocoa powder, and optional espresso powder. This ensures even distribution and removes lumps. Set aside.
  3. Melt Butter Mixture: 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 is fully melted and mixture is smooth. Remove from heat to cool slightly.
  4. Mix Eggs and Sugar: In a large mixing bowl, whisk the two large eggs, one egg yolk, vanilla extract (if using), and the remaining 1 cup of sugar vigorously for about 30 seconds until well combined and slightly frothy.
  5. Combine Wet Mixtures: Slowly pour the warm butter and sugar mixture into the egg mixture little by little, whisking constantly to temper the eggs and create a smooth batter.
  6. Add Dry Ingredients and Chocolate Chips: Fold the sifted dry ingredients and chocolate chips into the wet mixture using a rubber spatula. Stir gently and only until just combined to avoid over-mixing, which can result in cakey brownies.
  7. Transfer to Pan: Scrape the brownie batter into the prepared baking pan. Use a spatula to smooth the batter evenly across the pan.
  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 appears shiny with slight cracks.
  9. Cool and Serve: Remove the pan from the oven and set it on a cooling rack. Allow the brownies to cool completely before slicing to ensure clean cuts and optimal texture.

Notes

  • Espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
  • Do not over-mix the batter once the dry ingredients are added to keep the brownies fudgy rather than cakey.
  • You can use canola, vegetable, or coconut oil for moisture and richness; coconut oil will add a slight flavor.
  • For easier removal, allow brownies to cool completely before slicing.
  • Using parchment paper makes cleanup easier and prevents sticking.

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