The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top! They’re so simple but SO delicious, they are gone in seconds!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings: 16 brownies
Ingredients
-
1/2
cup
unsalted butter,
melted
-
1
tablespoon
cooking oil,
(olive oil or coconut oil are fine)
-
1 1/8
cup
superfine sugar,
(caster sugar or white granulated sugar)*
-
2
large eggs
-
2
teaspoons
pure vanilla extract
-
1/2
cup
all purpose
(or plain) flour
-
1/2
cup
unsweetened cocoa powder
-
1/4
teaspoon
salt
Instructions
-
Preheat oven to 175°C | 350°F.
-
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
-
Combine
melted butter, oil and sugar together in a medium-sized bowl. Whisk
well for about a minute. Add the eggs and vanilla; beat until lighter in
colour (another minute).
-
Sift
in flour, cocoa powder and salt. Gently fold the dry ingredients into
the wet ingredients until JUST combined (do NOT over beat as doing so
well affect the texture of your brownies).
-
Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
-
Bake
for 20-25 minutes, or until the centre of the brownies in the pan no
longer jiggles and is just set to the touch (the brownies will keep
baking in the hot pan out of the oven). If testing with a toothpick, the
toothpick should come out dirty for fudge-textured brownies.
-
Remove and allow to cool to room temperature before slicing into 16 brownies.
OPTIONAL ADD INS:
-
Crushed
walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter
chips, chocolate chunks, dried fruit (cranberries, raisins, etc)
Recipe Notes
*Regular white, granulated, sugar can be used if you can’t find
caster sugar. For even fudgier brownies, use half white and half light
brown sugar!
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3.
Do NOT over beat your batter once the flour and cocoa powder are added.
THAT creates air pockets in the batter which will give you cake-like
textured brownies.
4. Do NOT over bake them! I like mine at exactly
21:30 minutes. You can go a little bit over if you like them set a bit
more, but I don’t recommend it if you’re looking for the fudgiest
brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.