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The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
Recipe for the Best Fudgy Brownies with crackly tops. So simple but SO delicious, they are gone in seconds!
Why is This Brownie Recipe the Best?
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 5 minutes bringing it all together to make the BEST fudgy brownies you’ve ever eaten in this lifetime. The best part is they’re only 143 calories EACH! Better than the usual 356-calorie brownies, am I right?
After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since. The one ingredient I add to these brownies that is different from most recipes is a small amount of oil. The oil is JUST enough to keep the centres extremely fudgy, without compromising the crispy, crackly crust. Believe me, biting into these is pure R-rated heaven.
One of my favorite parts of testing recipes is how I experimented with A LOT of different versions, and I managed to perfect the same fudgy filling with an amazing espresso flavor at the end.
Ingredients for The Best Cocoa Brownies
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: This is the secret of ANY homemade brownie recipe. The butter provides the exact moisture you need to create a fudgy texture and prevents the batter from turning out cakey.
- Sugar: Using a sweetener for baking cuts the calories in these baddies right down. But the type you use actually matters. I figured this out when I tested a batch made with sweet potatoes over 20 times. Sweeteners with erythritol like Natvia and Swerve crystallize as they cool, which completely ruins the fudgy center. I recommend using Allulose or Splenda to keep them soft. If you are not watching calories, just stick to regular sugar. It is the essential ingredient for getting a soft, moist crumb and a tender texture.
- Cocoa: I usually prefer Dutch-processed cocoa powder because it gives the brownies a dark color and a mellow flavor similar to Oreos. It also helps keep the center dense and fudgy. But natural cocoa powder works just as well here. Using natural cocoa gives them a more classic, intense chocolate flavor. I have tested this recipe with both types, so just use what you have in your pantry.
- Oil: DO NOT SKIP THIS ONE. This is the secret for those shiny crackly tops. A small amount of oil keeps the centers incredibly fudgy without sacrificing the crispy top of your brownies.
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 create endless cocoa brownie variations that is going to take you to the next level of deliciousness:
- Crushed walnuts, peanuts, pistachios, almonds, pecans: Add a satisfying crunch and a nutty depth of flavor, just like skillet pistachio cookies.
- Chocolate chips, chocolate chunks: Use sugar-free where possible. Enhance the chocolatey goodness with pockets of melted chocolate. If the calories are not a problem for you, use milk chocolate chips for a decadent chocolate fix!
- Peanut butter chips: Introduce a rich, creamy contrast to the intense cocoa flavor.
- Dried fruit (cranberries, raisins, etc): Infuses a chewy texture and a burst of natural sweetness.
If you want an extra chocolate flavor, try a gooey brownie recipe; they are a bit similar, but if you are a fan of chocolate like me, you will be obsessed with the chewy edges and the bits of melty chocolate.
How To Make Brownies
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!
Mix the wet ingredients: Start by grabbing a large bowl and whisking the warm melted butter together with the sugar. Mixing these while the butter is still warm helps dissolve the sugar, which gives the brownies a softer texture. Next, add in your vanilla extract and the cold eggs. As I mentioned earlier, cold eggs trap less air and keep the center dense. Just make sure to whisk them in slowly so the cold temperature does not shock the warm butter and cause the batter to curdle.
Fold in the dry ingredients: Once your wet ingredients are mixed, sift in your cocoa powder, flour, and salt. I skip baking powder completely because I want a dense center, not a cakey one. Use a rubber spatula to gently fold the dry ingredients into the wet batter. Stop mixing as soon as you no longer see dry pockets of flour. If you overmix the batter at this stage, it develops the gluten, and the brownies will turn out tough.
Bake and cool: Pour the batter into your lined baking pan and smooth out the top. Bake for about 20 to 25 minutes. You want to pull them out of the oven when the center no longer jiggles and a toothpick inserted into the middle comes out dirty. They will keep baking in the hot pan while they sit on the counter. Make sure to let them cool completely before you slice into them so you get clean edges!
Why Skip the Boxed Mix?
I get why reaching for a boxed mix is tempting when you want a quick dessert. But making homemade brownies takes almost the exact same amount of prep time, and you get complete control over the final texture.
Boxed mixes often rely on cheap vegetable oil, artificial flavorings, and leavening agents that give the batter a spongy, cakey crumb. When you bake these homemade brownies, using real melted butter and pure cocoa powder creates a deep, authentic chocolate flavor. Because we leave out the baking powder, the center stays dense and fudgy instead of puffing up in the oven. You get the convenience of a quick recipe with a massive upgrade in taste.
Tips for the BEST Chewy Brownies
With all of the brownie making going on here, I do have a few tips for these cocoa brownies to stay fudgy-licious:
- Hot melted butter creates those crackly tops!
- Whisk your butter and sugar really well.
- Beat your eggs for a good minute. This step is crucial for that crackly top
- Do NOT overbeat your batter once the flour and cocoa powder are added. THAT creates air in the batter, which will give you cake-like textured brownies. Cakey is okay, but not today, friends.
- Try NOT to overbake them! The bake time is important; I like mine at exactly 21.30 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.
- 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.
- Skip the room-temperature eggs. Using cold eggs helps bind the fats tighter and traps less air for a fudgier bake. You just have to add them slowly while stirring so the cold temperature does not shock the warm melted butter and curdle the mixture.
Regular white, granulated sugar can be used if you can’t find caster sugar. For even fudgier brownies, use half white and half light brown sugar!
More Brownies Recipes
All over the years, I have baked my way through almost every variation to figure out exactly what affects texture and flavor. I went from testing a classic fudgy batch and figuring out the right cocoa ratio for a red velvet batter to swirling berries and chocolate hazelnut spread into the pan. I even spent time folding in sandwich cookies and making a white chocolate version. Testing all these different add-ins and ratios is how I learned to get that dense, soft center every single time without the edges drying out or the batter turning cakey.
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 143 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. These brownies are a crowd pleaser, so feel free to add whatever you want! 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 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
- 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 color (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined.
- Pour batter into prepared pan, smoothing the top out evenly.
- Bake for 20 to 25 minutes, or until the center of the pan no longer jiggles and is just set to the touch. Remove and allow to cool to room temperature before slicing into 16 brownies.
OPTIONAL ADD INS:
- Crushed walnuts, peanuts, almonds, pecans, white chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)
Video
Notes
- Cut the fully cooled brownies into squares.
- Wrap each piece tightly in plastic wrap so they do not dry out or get freezer burn.
- Place them in a freezer safe bag or container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i’m m so sad they came out like cake i did everything the same
Hi Dania, I’m so sorry to hear that! It can be frustrating when a recipe doesn’t turn out as expected. For fudgy brownies, it’s all about the fat-to-flour ratio and being careful not to overmix. Here are a few things that might have happened
Over-mixing: Once you add the flour, you want to mix it as little as possible. Over-mixing develops the gluten in the flour, which results in a more cake-like texture.
Too much air: Beating the eggs too much can also incorporate too much air, which will make the brownies rise more like a cake.
Baking time: It’s super easy to over-bake brownies. For a fudgy texture, you want to take them out of the oven when a toothpick inserted into the center comes out with moist crumbs, not clean. They’ll continue to set as they cool. I hope this helps for next time! Don’t give up on them—they’re worth it when they turn out just right. Xx
The finest brownies ever so decant, I make them, and they just lie away. Thank you.
This is my go to brownies recipe. I have been making it for years. Always a hit and always turns out great.
Question – have you ever made a brownie cake using this recipe at all?
Hi Laura, I love that this is your go-to recipe! It’s one of my favorites too. I haven’t personally made a large cake with this specific brownie recipe, as I have a separate one for a “Best Fudgy Chocolate Cake” on my site. The brownie recipe is designed to be denser and fudgier, while the cake recipe has ingredients like baking powder to make it lighter and give it more of a cakey texture.
If you wanted a cakey-er brownie, you could try baking it in a round cake pan and just keeping an eye on the time, but for a true brownie cake, you might have better results with the actual cake recipe. Let me know if you try it! Xx
Great
BEST BROWNIES EVER !!!
Wondering if you’ve tried this with gluten free flour, or buckwheat flour? We have several gluten sensitive people that would LOVE a good old fudgy brownie.
Hi Trae, No sorry I have not tried this with any other flour, however based on my experience from the past, a good quality 1:1 gluten-free all-purpose flour works perfectly for that super fudgy texture (I would recommend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour — it usually comes in a blue bag). I have been informed in the past that buckwheat flour will also work but it will give the brownies a denser earthier flavour (not my preference). Hope this helps Xx
Yes!! I use gluten free flour with these all the time, and they are still bomb. I use a 1 to 1 gf flour. Right now I’m using King Arthur but have used several other brands as well, all with great results.
Easy and amazing I’ve made these twice so far and they are delicious
Best brownie I have ever eaten! Easy recipe to make.
They sound so good but how can I make them in a jelly roll pan? Double or triple recipie? And baking time. Thanks .
Hey Jill, great question! For a smaller jelly roll pan (around 15×10 inches), doubling the recipe will be perfect.
For a standard half-sheet pan (about 18×13 inches), you should triple it. You can simply press the x2 or x3 buttons next to the ingredients heading in the recipe card.
Because the batter will be thinner, the baking time will be shorter. Start checking them at around the 15-18 minute mark. You’re looking for the same signs: the centre is just set and a toothpick comes out with moist crumbs.
Can a hand held mixer be used instead of a whisk in this recipe?
Thank you
Hey Melissa. Great question! You can totally use a hand-held mixer, but you have to be really careful.
Use it on low to beat the butter, sugar, and eggs. But once you add the flour and cocoa powder, switch to a spatula and fold it in by hand. If you use the mixer for that part, you’ll get cakey brownies instead of fudgy ones. Enjoy! Xx