Fudgy Cocoa Brownies
These fudgy cocoa brownies are irresistibly rich and chocolaty! Easy to make with simple ingredients, perfect for any occasion or indulgent night in.
Equipment
- Baking pan (8x8 inch)
- Mixing Bowls
- Whisk or spatula
- Parchment Paper
- Oven mitts
Ingredients
- 1/2 cup unsalted butter melted and HOT
- 1 tablespoon cooking oil olive oil or coconut oil work well
- 1 1/8 cup granulated sweetener caster sugar or white granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and achieve the perfect fudgy texture.
- Line your 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal later. This step is essential for fudgy brownies, as it helps prevent sticking.
- In a large mixing bowl, combine the melted butter and cooking oil. Whisk them together until they are well blended. Add the granulated sweetener and mix until combined. Then, whisk in the eggs, one at a time, followed by the pure vanilla extract.
- In another bowl, sift together the all-purpose flour, cocoa powder, and salt. Sifting helps to aerate the dry ingredients, resulting in a lighter brownie texture.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense brownies. The batter should be thick and fudgy.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remember, underbaking slightly is key to achieving that fudgy texture.
- Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Use the parchment overhang to lift them out of the pan and let them cool completely on a wire rack before slicing into squares.
Notes
- For a minty twist, add peppermint extract and crushed candies on top.
- Fold in chopped hazelnuts for extra crunch.
- Substitute some flour with pumpkin puree and add pumpkin spice for seasonal flavor.
- Use gluten-free flour to make these brownies gluten-free.
- Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.