Decadent and fudgy, these cocoa brownies are gooey on the inside, have a crinkly top, and are made in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need!
When it comes to brownies, I have a few non-negotiables. They NEED to have that shiny, crinkly top and be dense and fudgy. Cakey brownies are a PASS for me. These brownies are super rich, decadent and certainly do not skimp on the chocolate flavor.
The best part? They don't require melting any chocolate! I didn't want to deal with another dirty bowl or having to melt chocolate over a double-broiler, so I made this recipe as easy as can be. It has only cocoa powder and the pools of melty chocolate inside are thanks to chocolate chips that get folded in at the end.
Tips for making the best fudgy brownies!
Let your butter cool before adding to the batter. Scalding hot butter + eggs = scrambled eggs
Don’t overmix the batter. Overmixing the batter will add air into the batter and make for cakey brownies. You already know how I feel about those!
Don’t overbake the brownies. If you are looking for fudgy brownies then remove them from the oven when the sides have begun to shrink away from the sides of the pan but the center is still gooey.
Cool before cutting. I know what you're thinking - I must assume that you have A LOT of self control. Trust, me. It is worth it. For one, the gooey brownies will be darn near impossible to remove from the pan when they are hot. If you let them cool to room temperature you A. won't burn your mouth and B. will be able to get a clean cut.
If you want a very clean, professional slice, you can even place then in the refrigerator or freezer before slicing.
Notes
Baking pan size: 8x8 is crucial so that the brownies don't overbake and aren't too thin.
If you want to double the recipe: Use a 9x9 pan or 9x13
Adding espresso flavor: Try adding 1 tbsp of espresso powder to the batter
Optional mix-ins: Get creative! Try Heath Bar chunks, M&M, nuts, dollops of peanut butter, etc!
Fudgy Brownies
Decadent and fudgy, these cocoa brownies are gooey on the inside, have a crinkly top, and are made in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need!
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Equipment
1/2 c unsalted butter, melted and cooled
1/2 c neutral oil of choice
2 eggs, room temperature
1 1/2 c (300g) granulated sugar
1 tsp vanilla extract
1/2 c (50g) cocoa powder (Dutch processed will yield a darker, richer brownie, but either kind of cocoa powder is fine)
1/2 c (60g) flour
1/2 tsp baking powder
1/2 tsp salt, plus flaky salt for topping, if desired
1/2 c chocolate chips, I use semi-sweet
Intstructions
Preheat oven to 350 degrees and line a 8x8 baking pan with parchment paper.
Melt butter and let cool slightly. In a large bowl combine butter, oil, eggs, vanilla extract and sugar.
Beat with a whisk until mixture is pale and ribbony and sugar is completely dissolved.
Whisk in cocoa powder until no streak remain.
Next, fold in flour, baking powder, salt and chocolate chips.
Pour batter into prepared baking dish and smooth into an even layer. Top with flaky sea salt if desired.
Bake for 23-30 minutes. The less amount of time will yield fudgier, richer brownies.
Let cool at least 30 minutes before slicing.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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