A chocolate fudgy cocoa brownies or simply a brownie is a square or rectangular chocolate-baked
confection. Brownies come in a variety of forms and may be either fudgy or cake, depending on their
density. I’ve got a super-easy delicious fudgy brownie recipe for you today. Brownies can’t get any fudgier or easier to make!
Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid –amazing
fudgy, moist, and chocolaty, with crispy edges and crackly tops. But the thing is, these brownies
didn’t come from a recipe. I always made them from a box. Nowadays, I prefer to bake from scratch,
but no brownie recipe I tried could live up to the chocolate brownies of my childhood.
Skip the boxed brownie mix and make
The Best Cocoa Fudge Brownies instead!
This recipe calls for everyday ingredients like butter, oil, eggs, sugar, cocoa powder, all-purpose flour, and salt. These super fudgy brownies are best served with a glass of milk! ( The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
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These brownies are fudgy, dense, rich, and super chocolate and with just a few basic ingredients and
30 minutes of your time, you’ve got yourself brownies that are out of this world! They’re so chocolaty and delicious my only worry is eating the whole batch right out of the oven…
The super fudgy insider along with the crispy crinkle top is a combination made in heaven and will
become your new favorite brownies! I used the mix because it’s very easy to use because the thought of making brownies from scratch terrified me. Turns out, it’s not difficult at all!
It may take any extra step to make it from scratch but I swear it tastes 1 billion times better and once you try it you will Never Ever go back to brownie mix again! As I said, these brownies are simple and easy to prepare. The entire brownie mixture will be made in the pot or bowl, you decide to melt your butter.
To save yourself time and effort, melt the butter in the same bowl that you will be mixing the brownie mix in. I like to use a glass microwave-safe mixing bowl so I can go right in to add the rest of the ingredients after melting the butter.
TIP FOR MAKING THE BEST FUDGE BROWNIES
Don’t overmix the batter. Overmixing the batter will allow air to get trapped in the batter and will
result in brownies.
Don’t over-bake the brownies. If you are looking for fudgy brownies then remove them from the
oven when the sides have begun to shrink away from the sides of the pan but the center is still
creamy. ( The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
Cool before cutting. As hard as it may be, resist the urge to cut the brownies right out of the oven.
Instead, cool them to room temperature or place them in the fridge to cool for at least one hour
before cutting into them. This extra step will result in perfect cuts.
Best Fudgy Cocoa Brownies Recipe Tips
Better chocolate chips mean better brownies. One of the biggest secrets to making great brownies is using large, good-quality chocolate chips, 60% Cacao Bittersweet Baking Chips, while I
love Enjoy Life’s Dark Chocolate. Either brand would be amazing in this recipe!
It’s better to pull them out too early than to let them in too long. No one likes dry brownies, cover on the side of caution when you’re making this recipe. Bake them until a toothpick inserted
comes out with just a few crumbs attached. If you’re on the fence, go ahead and take them out of the oven. They will continue to firm up as they cool! ( The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
Wait for them to cool. Try your best Fudgy Cocoa Brownies to resist eating these out of the oven. Letting them cool makes them fudgier, and they will be less likely to crumble when you slice them. They will have an even richer chocolate flavor.
Best Ever Fudgy Cocoa Brownies Recipe
- 2 eggs
- 2 cups white sugar
- ⅓ cup butter
- ½ teaspoon baking soda
- ¾ cup unsweetened cocoa powder
- 1⅓ cups all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Preheat broiler to 350 degrees F (175 degrees C). Oil and flour a 9×13 inch dish.
- In a huge bowl, mix together the cocoa and preparing pop. Add 1/3 cup butter and. Blend until all around mixed and thickened. Mix in the sugar, eggs, and staying 1/3 cup oil. At long last, add the flour, vanilla and salt; blend just until the entirety of the flour is ingested. Spread equally into the readied container.
- Heat in the preheated stove for 35 to 40 minutes, or until a toothpick embedded into the cake tells the truth. Permit to cool prior to cutting into squares.