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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: 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.
- 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: 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.
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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 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good grief these were amazing! Super easy to make too. I owed my daughter a batch of brownies since the last recipe I tried failed. She took one bite and was in heaven. Pretty sure we’ll never used boxed again since these were so simple!
I’m so happy to hear this. You made my day Kiki!
Made these last night exactly as the recipe says.,. They were a huge hit! I did add a few mini chocolate chips but they really didn’t need it. Next time I’m going to add a few chopped nuts but this recipe is a great truly fudgy brownie. Moist, not cakey, you could start with these brownies and take them in whatever direction you want to go. Thumbs up!!
Hi Monica! I’m so happy to hear the recipe was a hit!
i LOVE this recipe it makes the most perfect fudgy brownies which I usually top with ganache however I’m unsure if it’s because I use a gas oven but I always have to bake for 30mins+ for the middle to not be liquid?Nevertheless they are lovely.
So happy to hear the recipe is a hit Mina!
Hi, can I use a rectangular shaped pan instead of 8 inch?
You certainly can Amna. Be advised that a different size of pan will make the brownies either thicker or thinner unless you adjust the measurements. Nothing too bad though.
I have tried so many brownie recipes. This is by far the best and I make them for everyone. They also work great with gluten free 1:1 flour!!!! Thank you for this wonderful recipe that I have been making for 7 years!
Thank you so much Darcy for your kind words! You really made my day
After testing it several times, I’ve decided this is my go-to recipe. For the best, fudgiest, gooiest result possible, I mix the dry ingredients then mix them into the wet, bake in glass instead of metal, reduce the sugar to 220g, use European butter, bake at 325 for exactly 17 minutes, then at 350 for the last 3 minutes. Perfect every time.
You just made my day Deidre!
Is there no leavening on purpose? Have you tested adding some?
Hi Korin. No, I haven’t tried this recipe with leavening. Did you give it a go? If so, how did it turn out?
Can I double this recipe and make it in a 9×13 pan?
You can, however, I’d recommend increasing the cooking time. As a general rule of thumb, cook for 30 minutes, then keep an eye on the brownies for an additional 5 minutes. Keep them closely checked.
I just made these and I’d say they are perfect. I think this is my new favorite brownie recipe. Thanks for sharing.
I’m so happy to hear this recipe was a hit for you, Carole!
For the last 5 years of making brownies I always come back to this recipe. People lose their minds over them. Beware, once trying this brownie, you will judge people for bringing box mixes for the rest of your life.
Hi Jules! I’m so happy to hear this recipe is a hit and you absolutely love it. Happy cooking