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Get ready for the ultimate chocolate indulgence! These Best Fudgy Cocoa Brownies are all about balance—a rich, gooey center meets a crispy, crackly top that melts in your mouth with every bite. This one-bowl recipe is outrageously easy, delivering incredible flavor without extra steps or fuss.
Want an even bolder chocolate fix? Don’t miss our Easiest Fudgy Chocolate Brownies Ever—loaded with chocolate chunks for extra decadence. It’s time to satisfy that cocoa craving!
Why These Cocoa Brownies Reign Supreme
What if I told you you don’t need melted chocolate or complicated steps to make the most incredible cocoa brownies? This recipe is simplicity at its finest—all you need is one bowl and five minutes to whip up the BEST fudgy brownies you’ll ever taste. And here’s the kicker—they’re just 144 calories each—a guilt-free indulgence compared to the usual 356-calorie brownies!
After countless rounds of testing, I finally cracked the code for the perfect texture. The secret? A touch of oil. This simple addition delivers irresistibly fudgy centers while keeping that crispy, crackly top we all love. So why settle for average when you can enjoy brownies that are lighter, easier, and bursting with flavor? For more chocolate decadence, try our Espresso Fudge Brownies—they’re sure to satisfy!
The Best Cocoa Brownies: Key Ingredients
In crafting the perfect fudgy cocoa brownies, each ingredient plays a vital role in achieving that signature taste and texture. Here’s a closer look at what makes this recipe special and how to choose the finest produce for optimal flavor:
- Butter: The foundation of any great brownie. Butter provides richness and moisture, helping to create that irresistibly fudgy texture we all crave. Plus, it enhances the overall flavor, making every bite a velvety delight.
- Sugar: Using a sweetener for baking is what cuts the calories in these baddies right down. I use Natvia or Swerve for baking, one that uses a 1:1 ratio of sugar. Splenda is good too! Or, if you don’t care about calories, use sugar! The essential ingredient for achieving a soft and moist crumb. It interacts with the other ingredients to create a tender, melt-in-your-mouth experience.
- Cocoa: The star of the show. Unsweetened cocoa powder delivers the deep, intense chocolate flavor that makes brownies so indulgent. It also contributes to the overall texture, adding to the fudgy consistency.
- Oil: The secret weapon. A small amount of oil keeps the centers incredibly fudgy without sacrificing that crispy, crackly crust on top. It’s the key to achieving the perfect balance of textures in each bite.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
Looking to jazz up these already amazing brownies? Here are some delightful additions and substitutions that will elevate your cocoa brownies to the next level of deliciousness:
- Crushed walnuts, peanuts, pistachios, almonds, pecans: Add a satisfying crunch and a nutty depth of flavor, just in this Pistachio Skillet Cookie.
- Chocolate chips, chocolate chunks: Use sugar-free where possible. Enhance the chocolatey goodness with pockets of melted chocolate.
- Peanut butter chips: Introduce a rich, creamy contrast to the intense cocoa flavor.
- Dried fruit (cranberries, raisins, etc): Infuse a chewy texture and a burst of natural sweetness.
The Best Fudgy Cocoa Brownies: Step-By-Step
Get ready to indulge in the ultimate chocolate experience! These fudgy cocoa brownies are not just easy to make, but also absolutely irresistible, boasting a rich, gooey center and a perfectly crispy top. Let’s get baking and treat yourself to pure chocolate bliss!
- Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with cooking oil spray and line with parchment paper; set aside.
- Combine Ingredients: Combine hot melted butter, oil, and sugar in a medium bowl. Whisk well for about a minute. Add eggs and vanilla; beat until lighter in color (about another minute).
- Mix Dry Ingredients: Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined (do not overbeat to maintain the texture).
- Gently Fold: Gently fold the dry ingredients into the wet ingredients until just combined (do not overbeat to maintain the texture).
- Pour Batter: Pour batter into prepared pan, smoothing the top evenly. (Optional: Top with chocolate chunks or chocolate chips.)
- Bake: Bake for 20-25 minutes until the center no longer jiggles and is just set. Cool to room temperature before slicing into 16 brownies. If testing with a toothpick, it should come out with moist crumbs for fudge-textured brownies.
If you’ve been closely following my brownie journey, you’d know I’ve tried almost every brownie and blondie adaption under the sun. From World’s Best Fudgiest Brownies to Mixed Berry Nutella Brownies, Cookies and Cream Brownies, and Irresistible White Chocolate Blondie – all in the quest for the perfect brownie texture and flavor. Each recipe has been an adventure in finding that ultimate chocolatey delight for you to enjoy.
Recipe FAQ’s
The difference between cocoa brownies and chocolate brownies lies in the type of fat used. Cocoa brownie recipes typically use oil, while chocolate brownies use butter. This distinction affects not only the texture but also the flavor of the brownies. Cocoa provides a more intense chocolate flavor and creates a fudgier texture. Personally, I love the rich, fudgy texture you get from cocoa brownies!
While I love healthy food, I have to say these super luxe cocoa brownies might just take the cake. Despite their rich and decadent flavor, they are still considered low calorie at 144 calories per slice. So yes, you can enjoy a delicious brownie without feeling guilty!
To keep your brownies fresh, store them in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze them in an airtight container or freezer bag for up to 3 months. Just make sure to thaw them at room temperature before enjoying.
Absolutely! Adding mix-ins like chocolate chips, nuts, or dried fruit can enhance the texture and flavor of your brownies. Just be careful not to overload the batter, as this might affect the baking time and texture.
Best Fudgy Cocoa Brownies
Ingredients
- 1/2 cup unsalted butter* melted and HOT
- 1 tablespoon cooking oil olive oil or coconut oil are fine
- 1 1/8 cup granulated sweetener or superfine sugar** caster sugar or white granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup all purpose flour or plain flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- 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 powder 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 centre 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.
OPTIONAL ADD INS:
- Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)
Notes
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- Hot melted butter: Creates those crackly tops! Make sure your butter is hot and melted to achieve that perfect, shiny crust.
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- Whisk well: Whisk your butter and sugar together really well. This helps to dissolve the sugar and create a smooth batter.
- Beat the eggs: Beat in your eggs for a good minute. This step is crucial for that crackly top and helps to incorporate air, giving the brownies structure.
- Do not over-beat: Once the flour and cocoa powder are added, do not over-beat your batter. Over-beating creates air in the batter, which will result in cake-like textured brownies. While cakey is okay, it’s not what we’re aiming for today.
- Watch the baking time: Try not to over-bake them! I find 21:30 minutes to be the sweet spot. You can go a little over if you prefer them slightly more set, but for the fudgiest brownies, stick to the recommended time.
- Oven placement: I bake my brownies on the top shelf in the oven. The middle shelf tends to cook them faster and dry them out, so keep them on the top for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these with white chocolate powder instead of cocoa powder and I added freeze dried raspberries and white chocolate chips. YUM. YUM. YUMMM!!!
Best brownies I have ever made 😋
What is white cocoa powder? Is it white hot chocolate mix? Could I use nonfat milk powder to replace the cocoa powder for white brownies?
whats white chocolate powder?
I’m just another person saying that this recipe is great. It made quite thin brownies so I double the recipe. I also used muscavado sugar instead…Yum.. I also dust them with icing sugar. Delish!!! 10/10
What size pan did you use when you doubled the recipe?
Should’ve left this comment a long time ago. I am not a brownie person, but for some reason was craving them a couple of years ago and looked up a recipe and have never looked back. This is by far one of the best brownies I have ever had do you won’t be disappointed I always use a super dark cocoa powder mix with some Dutch.
Thank you for your feedback Annie! This makes me so happy.
This is the only brownie recipe I use! I use 1:1 GF flour, all coconut oil and coconut sugar and they still come out amazing!! Also used either dark or regular cocoa powder depending on what I had. Thanks for the great recipe!
You have a billion great comments already. Probably, nobody will ever read down this far. However, I felt compelled to come here and make a comment, knowing that I have made theses brownies over 50 times lol.
I am a retired pastry chef. And although we never made brownies (French pasty shop), I have personally always loved them. As a child, I have great memories eating a warm fudge brownie with chocolate chips, from the place in every mall back in the 80’s haha. Oh, how I loved brownies.
These, made with real ingredients, are so nostalgic for me, with every bite. I sprinkle some dark chocolate chips on the top, before placing in oven ( I find mixing them in is a bit overwhelming for my taste. The dark chocolate takes over). This brownie is so close to the greatest ‘Brownie Memories’ of my life. It has been my go-to recipe for many years now. I don’t even have to look at it. I know . One and 1/8 cup sugar, `1stick melted butter (very hot !! lol).
After using this recipe so many times, and living in a world where FAKE is the norm (fake vanilla, fake eggs, fake butter ) . . . These are simple and amazing. Glad I found them . . long ago.
Hi Chef Paul, thank you for sharing your incredible review for this recipe. you brought me to tears… this is why I love creating recipes for my readers. Thank you for coming back and sharing this. Truly, thank you X
Hello these were so good
I’m a father of 8 and bake daily for the kids and their sports teams and school and others because I love to make people happy. I bake brownies lots too, but a little different. I’m honoured to make yours, as they are more gooey and explains why mixing the dry ingredients make it too cakey…I’m so glad I came across your recipe. Once I make something good, I just memorize it and go for it. I thank you for making so many people happy. Bless you
This is the best brownie recipe ever !!
I substitute with my gf flour and still they were perfect, I used Glacé cherry halves cut up and then a mix of dark chocolate and milk chocolate chips and then also use a little more salt to create the perfect balance of sweet and salty
Hi Chloe, it is so great that the gluten free substitution worked well for you! Happy to hear you enjoyed the recipe.
Hello Karina 🙂 Thank you for sharing! These are our favorite brownies. Question … how do you store yours? Are they shelf stable?
Thank you!
Erica 🙂
Hi Erica, there’s never leftover brownies to store them. I usually refrigerate baked goods in an airtight container and reheat them when serving for a gooey, chocolatey experience.
Absolutely amazed at how delicious and chewy these are, the best recipe I have ever followed to make brownies and the only one I will use again 😍
This recipe is awesome! They were delicious and there were zero pieces left of two batches I made for a small cookout. They were fantastic served warm with vanilla ice cream. 😋
This is the absolute BEST homemade brownie recipe I have ever tried! It’s not dry, it has the crackly top I love, and it taste absolutely amazing!