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Side view of three slices of chocolate brownie stacked on top of each other. The brownies have a light brown top and dark, gooey interior.
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4.94 from 524 votes

Best Fudgy Cocoa Brownies

The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!
FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Best Fudgy Cocoa Brownies, Cocoa Brownies, Fudgy Brownies
Servings: 16 brownies
Author: Karina Carrel

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
US - Metric

Instructions

    Preheat oven to 350°F (175°C). Lightly grease an 8-inch square 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.
    Pouring liquid butter in a glass with oil and sugar
  • Add the eggs and vanilla; beat until lighter in color (another minute).
    Adding eggs to the mix of melted butter, oil and sugar
  • Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined.
    folding the dry ingredients into the wet ingredients
    • Do NOT overbeat as doing so will affect the texture of your brownies
  • Pour batter into prepared pan, smoothing the top out evenly.
    Batter in the pan waiting to be bake
    • OPTIONAL: Top with chocolate chunks or chocolate chips
  • 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.
    Baked Brownie ready to eat
    • For a fudgy center, a toothpick should come out dirty. Remember, the brownies will keep baking in the hot pan once out of the oven!

OPTIONAL ADD INS:

  • Crushed walnuts, peanuts, almonds, pecans, white chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

Video

Notes

Storage, Freezing and Reheating
To keep these brownies soft, store them in an airtight container at room temperature for up to 4 days. I actually prefer keeping them in the fridge if I want a much denser, chewier texture. They will last about a week in there.
If you want to make a batch ahead of time, they freeze really well. Here is how I do it to keep them fresh:
  • 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.
When you want a warm brownie, just microwave a piece for 15 to 20 seconds. Heating them up melts the center and brings back that soft texture.
Happy cooking! Xx
 
For the cleanest slices, you have to wait until the brownies are completely cool before cutting into them. If you try to slice them while they are still warm, the fudgy center will just smear and stick to your knife. To get those sharp edges, wipe the blade of your knife with a damp paper towel between every single cut.

Nutrition

Calories: 143kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 47mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 211IU | Calcium: 9mg | Iron: 1mg