The best, super fudgy, one bowl cocoa brownies with super gooey center without losing that shiny, crackly top! So simple but SO delicious, they are gone in seconds!
I’ve got a super-easy yet DELICIOUS fudgy brownie recipe for you today. These brownies are fudgy, dense, rich, and super chocolate and with just a few basic ingredients.
INGREDIENTS FOR MAKING FUDGY COCOA BROWNIE:
These fudgy, cocoa brownies—aka best homemade brownie recipe ever—are so simple, it’s almost silly. Begin by gathering your brownie ingredients:
- All Purpose Flour
- Butter
- Cooking Oil
- Cocoa Powder
- Sugar
- Eggs
HOW TO MAKE BEST FUDGY COCOA BROWNIE?
Combine hot 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 colour.
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
Pour batter into prepared pan, smoothing the top out evenly. Sprinkle the chopped walnut and chocolate chip on top( This is optional)
Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch.
Remove and allow to cool to room temperature before slicing.
TIPS FOR PERFECT FUDGE BROWNIES:
- Hot melted butter creates those crackly tops!
- Whisk your butter and sugar really well.
- Beat in your eggs for a good minute. This step is crucial for that crackly top
- Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air in the batter which will give you cake-like textured brownies.
- Try NOT over bake them! 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.
- 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.
HOW LONG TO BAKE BROWNIES?
Fudgy Brownies – Bake for 22-25 minutes. A toothpick inserted into the center will come out fudgy.
Soft and Moist Brownies – Bake for 30 minutes. A toothpick inserted in the center should come out with moist crumbs attached.
HOW TO STORE THE BROWNIES?
Brownies can be stored at room temperature in a low humidity environment. To keep them fresh and moist, cover with plastic wrap directly over the brownies and store in an airtight container for 4-5 days.
SERVING SUGGESTIONS:
Our favorite way to serve brownies is to top with a generous scoop of vanilla ice cream. You can also try a dollop of whipped cream drizzled with chocolate, or top with fresh raspberries
Other Brownie recipes to try,
Super Gooey Almond Flour Brownies
Chocolate Walnut Fudge Brownies
BEST FUDGY COCOA BROWNIE RECIPE:
INGREDIENTS:
1/2 cup unsalted butter, melted and HOT
1 tbsp cooking oil
1 cup white sugar
2 large eggs
2 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
DIRECTIONS:
- Preheat oven to 350°F. Grease and line an 9-inch baking pan with parchment paper.
- Combine hot 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 colour.
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
- Pour batter into prepared pan, smoothing the top out evenly. Sprinkle the chopped walnut and chocolate chip on top( This is optional)
- 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.
- Remove and allow to cool to room temperature before slicing.
RECIPE NOTES:
- Hot melted butter creates those crackly tops!
- Whisk your hot melted butter and sugar really well.
- Beat in your eggs for a good minute. This step is crucial for that crackly top
- Do NOT over beat your batter once the flour and cocoa powder are added. As it creates air pockets in the batter which will give you cake-like textured brownies.
- Try NOT over bake them and keep your eye on them.
- Bake the brownies in the middle of your oven to prevent the top or bottom from getting too hot.
- Make sure your eggs are room temperature. Using cold eggs will harden the butter and make the batter too thick.
- You will need to pour the batter into prepared pan as soon as it is done mixing. You do not want to set this aside for later as the brownie batter will become too thick and hard.
- Because these brownies are so fudgy, when a toothpick is inserted, it should not come out clean. The brownies are done when the surface has developed the crackly thin layer and the middle is no longer jiggly.
- Make sure you let the brownies cool and set for 30 minutes before slicing.
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Looks delicious!