These Fudgy Cocoa Brownies are the perfect example of what a brownie should be, including a soft fudgy center and a crackled surface. Whether you choose to frost them or not, these brownies will fulfill your strongest cocoa brownie cravings!
If you have read this blog more than once than you know that I am continually on the hunt for the “best” chocolate chip cookies, the most moist chocolate cake, and of course the fudgiest brownies.
I think I may have discovered the best brownies I have ever made. These brownies almost never made it into the oven because I ate so much of the batter.
The brownies are perfect just the way the original recipe from Cafe Delites is made. I just decided to frost them because I had leftover frosting from another project. I love them plain and frosted…but that frosting really takes them over the top!
Why you’ll love this Fudgy Cocoa Brownies RECIPE
All you need is one bowl and a pan to make these no fuss-no muss cocoa brownies
Richly chocolatey, with gooey centers and the crispy surface we love
Perfect anytime
Great when you need a treat to fill out a dessert tray, feed a bunch of kids, or just to have around for a sweet snack
Lightly grease an 8″ square pan and then line with parchment paper. Set aside.
Combine melted butter, oil, and sugar together in a medium bowl and whisk for about a minute. This will give the brownies a nice crust.
Add the eggs and vanilla and whisk for another minute.
Add the flour, cocoa powder, and salt, stirring just until the ingredients are combined. Do not over beat or you will end up with cake brownies.
Pour the batter into the pan and bake for 20-25 minutes. If you test for doneness with a toothpick the pick will come out with thick fudge crumbs. The brownies will continue to bake while in the pan cooling.
Cool to room temperature.
Tips & Variations
Don’t skip the oil. The little bit of oil in this recipe is what helps give it the super-crackly crunchy crust.
Add some nuts. Toasted pecans or walnuts will add a nutty crunch to these fudgy cocoa brownies.
Add some chips. To make them even more decadent, try adding some chocolate, white chocolate or peanut butter chips to the batter.
Change up the flavor. Add some almond extract (and slivered almonds), some of your favorite liqueur, or some dried cherries just for a switch.
Frost them. Frosting always makes a good thing better, so try some chocolate, vanilla, or caramel buttercream frosting, or a coating of chocolate ganache.
Storage
Store these brownies on the countertop, covered (if unfrosted) for 24 hours, then refrigerate. If frosted, cover and refrigerate for up to 4 days.
You can freeze the unfrosted brownies for up to two months if wrapped tightly and kept in a freezer bag or container. Bring frozen brownies back to room temperature, then frost (optional) and serve.
Lightly grease an 8″ square pan and then line with parchment paper. Set aside.
Combine melted butter, oil, and sugar together in a medium bowl and whisk for about a minute. This will give the brownies a nice crust.
Add the eggs and vanilla and whisk for another minute.
Add the flour, cocoa powder, and salt, stirring just until the ingredients are combined. Do not over beat or you will end up with cake brownies.
Pour the batter into the pan and bake for 20-25 minutes. If you test for doneness with a toothpick the pick will come out with thick fudge crumbs. The brownies will continue to bake while in the pan cooling.
It is early in the morning and I want one already. I think they will definitely be on my menu this week.