Cocoa Fudge Brownies
Cocoa Fudge Brownies sets into rich, sliceable squares with a smooth chocolate texture.
About This Recipe
Cocoa Fudge Brownies works best when the batter or filling is handled gently.
Give cup all-purpose flour and teaspoon baking powder enough attention, then bake or chill until the dessert holds its shape.
Ingredients
- ✓1 cup (120g) all-purpose flour
- ✓1/2 teaspoon baking powder
- ✓1/2 teaspoon salt
- ✓1/2 cup (43g) unsweetened cocoa powder
- ✓1 teaspoon espresso powder (optional (don't use if you don't like coffee))
- ✓3/4 cup (170g) unsalted butter
- ✓2 Tablespoons (28ml) oil (canola, vegetable, or coconut will work)
- ✓1 and 1/3 cups (265g) granulated sugar (divided )
- ✓2 large eggs
- ✓1 large egg yolk
- ✓2 teaspoons vanilla extract (optional, but recommended )
- ✓3/4 cup (128 grams) chocolate chips
Ingredient Notes
- Chocolate: Choose chocolate or cocoa with a flavor you enjoy on its own.
- Flour: Measure lightly so the crumb stays tender.
- Butter: Use the texture called for in the recipe, whether melted or softened.
- Seasoning: Season in layers so the finished dish is not flat.
Instructions
- 1
Preheat oven to 350 degrees (F) (175 degreed C). Line an 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
- 2
In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.
- 3
In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
- 4
In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds.
- 5
Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
- 6
Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
- 7
Scrape the batter into the prepared pan and smooth the top.
- 8
Bake for 28 (to 30 minutes) or until the edges are firm and the top is shiny and slightly cracked.
- 9
Place pan on a cooling rack and cool completely before slicing.
Katy’s Kitchen Tips
- Measure carefully for consistent texture.
- Scrape the bowl so everything mixes evenly.
- Avoid overmixing once flour or whipped cream is added.
- Cool or chill as directed before slicing or decorating.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Cocoa Fudge Brownies
Serve Cocoa Fudge Brownies with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy baked portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Cocoa Fudge Brownies ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Cocoa Fudge Brownies is done?
Use the doneness sign named in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Serving Size: 1 serving