The Best Fudgy Cocoa Brownies you’ll ever try thanks to a special addition that gives these brownies a super fudgy centre without losing that crispy, crackly top!
This one-bowl cocoa brownie recipe is outrageously easy to throw together, skipping the extra bowls and the extra steps but keeping ALL of the extra flavour.
COCOA BROWNIES RECIPE
What if I told you that you don’t need to melt chocolate or chocolate chips with butter together to make brownies and you don’t need two separate bowls? Just one bowl and five minutes to bring it all together to make the BEST cocoa brownies you’ll eat in this lifetime. The best part is they’re only 144 calories EACH! Dramatically lighter than the usual 356 calorie brownies, am I right?
If you’ve been closely following my brownie journey, you’d know I’ve tried almost every brownie adaption under the sun including our World’s Best Fudgiest Brownies, Mixed Berry Nutella Brownies and Cookies and Cream Brownies, all in an attempt to find the perfect brownie texture.
Well, after testing what feels like a lifetime of brownies, I finally found the perfect texture! What’s the secret? The one ingredient I add to these cocoa brownies that differs from most is a small amount of oil. The oil is just enough to keep the centres extremely fudgy, without compromising the crispy, crackly crust you can see in these photos.
WHAT MAKES BROWNIES FUDGY VS CAKEY?
- 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 cocoa brownies. Cakey is okay, but not today friends.
- Try not over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them slightly more set, but I don’t recommend it if you’re looking for the fudgiest brownies you’ve ever tried.
- 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.
I mean… I think these cocoa brownie pictures speak for themselves don’t you?!
WHAT’S THE DIFFERENCE BETWEEN COCOA BROWNIES AND CHOCOLATE BROWNIES?
The difference between the two brownies comes down to the different types of fat used. For instance, cocoa brownie recipes traditionally use oil while chocolate brownies use butter.
The texture and flavour of the brownie can also differ based on the use of cocoa over melted chocolate. Personally, we prefer the flavours and fudgy textures you get from cocoa brownies!
CAN A BROWNIE BE HEALTHY?
As much as I love these Low Carb Zucchini Brownies, and these Flourless Hazelnut Brownies, I’m thinking these super luxe cocoa brownies are even better. Although, despite our cocoa brownies being decadent, they are still considered low calorie at 144 calories per slice.
WATCH HOW WE MAKE THE BEST FUDGY COCOA BROWNIES RIGHT HERE!
FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE! FIND IT ON FACEBOOK HERE
Best Fudgy Cocoa Brownies
Ingredients
- ½ cup unsalted butter melted and HOT
- 1 tablespoon cooking oil olive oil or coconut oil are fine
- 1 â…› cup superfine sugar caster sugar or white granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup all purpose flour or plain flour
- ½ cup unsweetened cocoa powder
- ¼ 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
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. 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.
4. Try NOT over bake them. Check them at around the 15 minute mark and keep your eye on them. As some ovens run hotter than others, timing is a guide only. Our oven bakes them at exactly 21:30 minutes. Another oven we tested them in baked them at 18:40 minutes. 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.
5. 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. If your oven runs hotter at the top half, move them to the middle shelf.
Nutrition
Mark says
They are in the oven rn. Judging from these comments my wife and I will be fighting over these! Thanks in advance :).
khalid rawat says
these were really good but just a bit too sweet imo
Michelle says
I was looking for a brownie recipe that didn’t use chocolate chips and this one was perfect. I made it with vegan butter as we are dairy-free and added chopped cashews and 1/4 tsp of espresso powder, and the texture and flavour came out wonderfully. Thank you for this delicious recipe, I’ll be sure to make it again.
Joelle says
Best brownie recipe! I have substituted oil for butter due to cost, and still delicious! I usually sprinkle a handful of chocolate chips on top, but they don’t even need it. Perfect blend of chocolate, fudge, chewy, sweet and soft.
KM says
This is my go-to brownies recipe now. I have made these four times and each time, it comes out absolutely perfectly.
Since moving to France, I realize that French people don’t actually know what brownies taste like! Their version is either very cakey or dry. So this is the recipe I whip out when I want to blow some French minds (:
I don’t usually leave comments, but I felt like I ought to since I come back to this recipe year after year.
Ben F says
PRO TIP : Gooey brownies are finished cooking when the internal temp hits 165.
Set a timer for 15 minutes then check for doneness.
Cheers
Megan says
I added chopped pecans and a 1/4 tsp of baking powder to add just a bit of lift to the cooked brownie. The flavor was rich and full and the texture was nice. I like that I didn’t have to increase the amount of cocoa like I do in almost every other brownie recipe. I’m adding this to my collection!
Lark A Haunert says
This recipe is so simple and quick and the brownies are beyond delicious! Cooked these for my son and will definitely keep this handy for any occasion!
Tammy says
These are the best brownies I have ever made . Thank you for posting this recipe.
Lucien says
the best brownies but 6 stars with a bit of whole milk and water plus A LOT of choclate chips.
Clm says
This really is the best brownie recipe. I do a lot of baking and cooking. My taste in sweets leans towards everything but chocolate. Once in awhile I do get a sudden craving for something dense and chocolate. I found this recipe at least two years ago and am delighted. It’s delicious. It’s simple. It’s dark and rich and fulfills every chocolate craving. It’s also incredibly popular at pot lucks or for guests. I’ve made it quite a few times since the first and mostly to serve other people. It has never failed to be eaten with delight, and I’m so glad your recipe is the one that caught my eye. Thank you for sharing the best brownie I’ve ever eaten or baked.