Ready for a chocolatey adventure? Meet the Best Fudgy Cocoa Brownies. Thanks to a special addition, they strike the perfect balance between a super fudgy, rich, gooey center and a slightly firmer, crispy, crackly top. Each bite melts in your mouth with chocolatey goodness. The best part? This one-bowl recipe is outrageously easy. No extra bowls or steps—just pure, extra flavor without any hassle
Want to take it up a notch and make something illegally good? Dive into the Easiest Fudgy Chocolate Brownies Ever, studded with chocolate chunks for that extra kick of chocolatey decadence.
Why These Cocoa Brownies Reign Supreme
What if I told you that you don’t need to melt chocolate or chocolate chips with butter to make these cocoa brownies, and you don’t need two separate bowls either? All you need is one bowl and five minutes to bring it all together and create the BEST cocoa brownies you’ll ever taste. The best part? They’re only 144 calories EACH! Dramatically lighter than the usual 356-calorie brownies, am I right?
After what feels like a lifetime of testing brownies, I finally discovered the perfect texture! What’s the secret? A small amount of oil. This one ingredient makes all the difference—it keeps the centers extremely fudgy, without compromising the crispy, crackly crust you see in these photos.
So, why settle for ordinary when you can have extraordinary? Trust me, these brownies are worth every bite!
The Best Fudgy 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: More than just a sweetener, sugar is essential 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. Cocoa delivers the deep, intense chocolate flavor that makes brownies so indulgent. It also contributes to the overall texture, adding to the fudgy consistency.
- Eggs: Eggs are the binders that hold everything together. They add structure to the brownies, ensuring they have the right amount of density and chewiness. Additionally, eggs provide moisture, making the brownies extra luscious.
- 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, almonds, pecans: Add a satisfying crunch and a nutty depth of flavor.
- Chocolate chips, chocolate chunks: 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
- ½ cup unsalted butter melted and HOT
- 1 tablespoon cooking oil olive oil or coconut oil are fine
- 1 ⅛ 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
- Hot melted butter: Creates those crackly tops! Make sure your butter is hot and melted to achieve that perfect, shiny crust.
- 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.
Lin says
Yum yum yummy !!!
Laurel says
This is the only brownie recipe I plan on making ever again, it’s perfect!
Tess D says
Omg they are so good u have made them twice and both times have been incredible. By far the best recipe I’ve used for brownies
Ray says
An easy and delicious recipe that comes together quickly using ingredients that are already in the pantry. The only thing is this doesn’t make 16 servings. I only got 9. But delicious and I will be making again. Thanks!
Annie B says
Agree! While delicious, an 8 or 9 inch square pan cannot feed 16 people
Tina says
So yummy and chocolate flavored brownies. Had with vanilla ice cream and could have eaten the whole pan!!
Valerie says
I made this tonight for dessert with a scoop of vanilla ice cream, oh my goodness they were so delicious!
Emma says
Best brownie recipe ever. So easy!
Amelia & Rylynn says
Delicious!! My 10 year old is one of the pickiest kids you can come across.
I was waiting for the face of disappointment. I asked so you them?!
She said no, I LOOOVVEEEE THEM! already asked me for a second batch a few days ago. So good… I used king Arthur’s gluten free flour. And did the half white half brown sugar, like the little note says. Highly recommend.
Edlyne says
Thank you so much for sharing the recipe these are the best fudge brownies i really love it i really love baking thanks again.
Dee Brown says
I add about a cup of chocolate chips, sprinkling a few on top, and a cup of chopped walnuts. They freeze really well. If some of them come out a little gooey, those are the ones to freeze. They dry out ever so slightly and are still moist and delicious when thawed.
Susan C Lokey says
These are THE BEST brownies ever! A friend just asked for the recipe and I was supprised to find it not written with the grams (my recipe I printed years ago is for weighing the ingredients ) but I’m sure she can convert it. Thanks again for a great brownie recipe!
Chef Dayan says
Just the brownie craving I was looking for at such a late hour. This recipe was the beyond the epitome of quick, easy, and delicious. Results were so satisfying I HAD to make another batch. Do try. You Will Enjoy!