11/16/23, 4:00 PM The Best Cocoa Fudge Brownies - Baker by Nature

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The Best Cocoa Fudge Brownies

Ashley Manila

Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead!

Thick, chewy, fudgy, and so easy!

4.95 from 116 votes

P R I N T R E C I P E ( H T T P S : / / B A K E R B Y N AT U R E . C O M / W P R M _ P R I N T / 5 1 2 6 1 )

P I N R E C I P E ( h t t p s : / / w w w. p i n t e r e s t . c o m / p i n / c r e a t e / b o o k m a r k l e t / ? u r l = h t t p s % 3 A % 2 F % 2 F b a k e r b y n a t u r e . c o m % 2 F t h e - b e s t - c o c o a - f u d g e - b r o w n i e s % 2

1 . j p g & d e s c r i p t i o n = C r a v i n g s + b r o w n i e s % 3 F + S k i p + t h e + b o x e d + m i x + a n d + t r y + o n e + o f + t h e s e + 2 0 + h o m e m a d e + b r o w n i e + r e c i p e s + i n s t e a d % 2 1 + F r o m + cl a s s i c + b r o w n i e s + w i t h + c r a c k l y + t o p s + t o + b r o w

PREP TIME COOK TIME INACTIVE TIME T OTA L T I M E

10 mins 28 mins 2 hrs 2 hrs 38 mins

COURSE CUISINE SERVINGS

Dessert American 1 Pan (9x9)

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11/16/23, 4:00 PM The Best Cocoa Fudge Brownies - Baker by Nature

Ingredients
1 cup (120 grams) flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (43 grams) unsweetened cocoa powder

2 teaspoons espresso powder (optional but enhances the chocolate flavor)

1 and 1/2 sticks (170 grams) unsalted butter

3 Tablespoons oil (35 grams) (Canola, Vegetable, or Coconut will work)

1 and 1/2 cups (300 grams) granulated sugar, divided

2 large eggs plus 1 egg yolk

3/4 cup (128 grams) chocolate chips

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 1/2 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 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 staring 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 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.

NOTES
For very gooey brownies, you'll want to pull them out closer to 27 minutes. For more structured brownies,

let the, bake 30 to 32 minutes.

Over mixing is the number 1 reason brownies come out cakey.

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