Description
These Best Cocoa Fudge Brownies are rich, moist, and loaded with chocolate flavor. Featuring a balance of cocoa powder and chocolate chips, these brownies deliver a fudgy texture with a slightly cracked top. The recipe includes an optional espresso powder to enhance chocolate depth and uses a combination of butter and oil for the perfect moist crumb. Easy to prepare and baked in a 9×9-inch pan, these brownies are ideal for satisfying your chocolate cravings.
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)
Wet Ingredients
Instructions
- 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 with non-stick baking spray. Set aside.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, salt, cocoa powder, and espresso powder (if using). Set this mixture aside until needed.
- Melt Butter and Oil: 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 completely melted. Remove from heat promptly.
- Combine Eggs and Sugar: In a large mixing bowl, whisk together the 2 large eggs, egg yolk, remaining sugar (1 cup), and vanilla extract (if using) for about 30 seconds until well blended.
- Temper Egg Mixture: Slowly pour the warm butter and sugar mixture into the egg mixture, adding gradually a little at a time while whisking constantly. This ensures the eggs do not cook or curdle.
- Add Dry Ingredients and Chocolate Chips: Fold in the dry ingredients and chocolate chips gently using a rubber spatula. Stir just until all dry ingredients are incorporated; do not over mix to avoid cakey brownies.
- Transfer and Smooth Batter: Scrape the batter evenly into the prepared baking pan, smoothing the top with the spatula.
- Bake: Bake in the preheated oven for 28 to 30 minutes, or until the edges are firm and the top surface is shiny with slight cracks. For gooier brownies, check at 27 minutes; for more structured, bake up to 32 minutes.
- Cool and Slice: Remove the pan from the oven and place it on a cooling rack. Let the brownies cool completely before slicing into squares for serving.
Notes
- For very gooey brownies, remove from oven closer to 27 minutes.
- For more structured brownies, bake for 30 to 32 minutes.
- Over mixing the batter is the number one cause of cakey brownies; mix just until dry ingredients disappear.
- Espresso powder is optional but enhances the chocolate flavor.
Nutrition
- Serving Size: 1 brownie (approx. 2.25 inch square)
- Calories: 220
- Sugar: 22g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
