Best Fudgy Cocoa Brownies are fudgy and super tasty. This brownie recipe has just cocoa powder making them budget-friendly yet they’re rich and delicious.
These brownies are great for school lunches and snacks. You may also want to make Frosted Sugar Cookie Bars and Butterscotch Marshmallow Bars.
BEST FUDGY COCOA BROWNIES
These are hands-down some of the easiest and best brownies I’ve made. They have crusty, chewy edges while the center is soft and fudgy. You can frost them or add nuts or chips in them.
INGREDIENTS FOR YOUR BEST FUDGY COCOA BROWNIES
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Unsalted butter, melted and HOT
- Oil. Olive oil or coconut oil will work
- Sugar. You can use caster sugar or regular granulated white sugar
- Eggs. Use large or the equivalent
- Pure vanilla extract.
- All-purpose flour. Also called ‘plain’ flour
- Unsweetened cocoa powder.
- Salt.
OPTIONAL COCOA BROWNIE ADD-INS
- Nuts. Walnuts, peanuts, almonds, pecans,
- Chocolate. Chocolate chips, chunks, or chopped chocolate bars
- Peanut butter chips.
- Dried fruit. Cranberries, raisins, apricots, blueberries.
- Spice. Try red pepper or hot sauce
For chocolate lovers, here are some of my favorite chocolate recipes
- Dark Chocolate Brown Sugar Cookies
- Chocolate Frosting with Cocoa Powder and Powdered Sugar
- Sour Cream Dark Chocolate Pound Cake
- Chocolate Coca-Cola Cake
- Gluten-Free Brownies
- Ina Garten Chocolate Layer Cake Recipe
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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BEST FUDGY COCOA BROWNIES
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Save To Your Recipe BoxIngredients
- ½ cup unsalted butter melted and hot
- 1 tablespoon oil
- 1 cup powdered sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Lightly grease an 8-inch square baking pan with solid vegetable shortening. Line with parchment paper allowing enough to overhang that you can use as handles to remove the brownies from the pan.
- Add the eggs and vanilla. Stir really well. Beat in your eggs for a good minute. This step is crucial for that crackly top.
- Sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (Do not overbeat the batter. It will give the brownies a cake-like texture).
- Pour batter into the prepared pan, smoothing the top out evenly. If you choose, you can top the batter with chocolate chunks or chocolate chips, but that's totally optional.
- Bake for 20-22 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch. I actually start checking my brownies at 15 minutes. You do not want to overbake them. If testing with a toothpick, the toothpick should come out with wet but firm crumbs for fudge-textured brownies.
- Remove and allow to cool on a baking rack before slicing. For really clean slices, you can chill the brownies.
Nutrition
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