Print

The Best Cocoa Fudge Brownies Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

Delight in the rich, fudgy texture and deep chocolate flavor of these best-ever cocoa fudge brownies. Perfectly balanced sweetness, infused with espresso powder for a subtle coffee depth, and studded with chocolate chips, these brownies bake up moist and irresistible in a 9×9-inch pan. Whether for a casual treat or special occasion, this easy-to-follow recipe guarantees decadent homemade brownies that stay fudgy and flavorful with a glossy, crackly top.

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)
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract (optional, but recommended)

Sugar

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

Add-ins

  • 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, then lightly spray it with non-stick baking spray to ensure easy removal of the brownies.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, salt, unsweetened cocoa powder, and espresso powder. Set this dry mixture aside for later use.
  3. Melt Butter and Combine with Oil and Sugar: In a medium saucepan over medium heat, combine the unsalted butter, oil, and one-third of the granulated sugar. Stir frequently until the butter is completely melted, then remove the pan from heat.
  4. Whisk Eggs and Remaining Sugar: In a large mixing bowl, whisk together the eggs, egg yolk, vanilla extract (if using), and the remaining two-thirds of the granulated sugar until the mixture is smooth and well combined, about 30 seconds.
  5. Combine Warm Butter Mixture with Eggs: Gradually pour the warm butter mixture into the egg mixture, a little at a time, whisking constantly to combine fully and prevent cooking the eggs.
  6. Incorporate Dry Ingredients and Chocolate Chips: Add the sifted dry ingredients and chocolate chips to the wet mixture. Using a rubber spatula, gently fold together until just combined, taking care not to over mix to maintain a fudgy texture.
  7. Transfer Batter to Pan: Scrape the batter into the prepared baking pan and smooth the top evenly with your spatula.
  8. Bake the Brownies: Bake in the preheated oven for 28 to 30 minutes, or until the edges are firm, and the top appears shiny and slightly cracked.
  9. Cool and Serve: Remove the pan from the oven and place it on a cooling rack. Allow the brownies to cool completely before slicing into squares to serve.

Notes

  • Optional espresso powder enhances chocolate flavor but can be omitted if you prefer no coffee taste.
  • Do not over mix the batter after adding dry ingredients to avoid cakey brownies; stop stirring once the last streak of flour disappears.
  • Using parchment paper makes removing the brownies easier and helps with clean slicing.
  • Butter and oil combination helps achieve a moist, fudgy texture.
  • For a nutty variation, consider folding in chopped walnuts or pecans with the chocolate chips.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: cocoa fudge brownies, best brownies recipe, chocolate brownies, fudgy brownies, homemade brownies, easy brownie recipe

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