The Best Cocoa Fudge Brownies

• servings: 1 serving
• active time: 10 minutes
• total time: 2 hours 38 minutes

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 large eggs

1 large egg yolk

3/4 cup (128 grams) chocolate chips

Directions

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.

In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.

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.

In a large mixing bowl, combine the eggs and remaining sugar. Whisk until well combined, about 30 seconds.

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.

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.

Scrape the batter into the prepared pan and smooth the top.

Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.

Place pan on a cooling rack and cool completely before slicing.

Notes

This recipe requires a 9×9-inch baking pan. I don’t suggest using an 8-inch pan, but if you do, you’ll need to add at least 5 minutes to the bake time. And be prepared to have super thick brownies!

The BEST baking pan for this recipe is a metal or aluminized steel baking pan. These pans allow the brownies to cook quickly and evenly. My favorite brownie pan is this 9×9-inch USA pan.

If you use a glass or ceramic baking pan, bake longer than suggested. Depending on how thick your pan is, you’ll need to add anywhere from 10 to 25 minutes onto the bake time. Which is why I highly suggest a metal pan instead.

Be sure to line the baking pan with parchment paper. Once your prepared pan is ready to go, simply set it aside while you make your brownie recipe. Then pour the batter into the prepared pan and bake!

To double this recipe, use a 9×13-inch baking pan and add a few minutes onto the bake time.