Who doesn’t like some super fudgy cocoa brownies? I know I like my brownies super-fudgy, and a little bit on the darker chocolate side. This is the best recipe I’ve found for that type of brownie. By using half brown sugar, it creates moister fudgy cocoa brownies. By splitting the cocoa powder half regular, half dark, the brownies have a deeper, richer taste.

Fudgy cocoa brownies ingredients

• 1/2 cup unsalted butter, melted and HOT
• 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
• 1/2 cup superfine sugar, (caster sugar or white granulated sugar)
• 5/8 cup brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup all purpose (or plain) flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsweetened dark cocoa powder
• 1/4 teaspoon salt

Directions

• Preheat oven to 350°F (175°C).
• Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
• 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 (another minute).
• Sift in flour, cocoa powders and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
• Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
• 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 (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
• Remove and allow to cool to room temperature before slicing into 16 brownies.

Notes

• 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 pockets in the batter which will give you cake-like textured brownies.
• Check them at around the 15 minute mark and keep your eye on them – don’t overbake them. As some ovens run hotter than others, timing is a guide only.

Please feel free to check out some of our other favorite recipes. We don’t really promote them, but we’re happy to share what makes us happy!

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