The Best Cocoa Fudge Brownies

 Recently a reader (Hi, Linda!) emailed me with a request. She asked if I’d consider creating a new brownie recipe that used ALL cocoa powder as its base.

The reason for this request, she explained, is that her husband – who’s a doctor and is working overtime right now – LOVES brownies! And she’s been baking him 3 batches a week to bring to bring to work to share with co-workers. How sweet is that!?

The issue? Most of the brownie recipes she was encountering call for a large quantity of high-quality chocolate. Which is very expensive and hard to find. Especially right now… given everything going on in the world!


1 cup (120 grams) flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (43 grams) unsweetened cocoa powder

2 teaspoons espresso powder (optional but enhances the chocolate flavor) 

1 and 1/2 sticks (170 grams) unsalted butter 

3 Tablespoons oil (35 grams) (Canola, Vegetable, or Coconut will work)

1 and 1/2 cups (300 grams) granulated sugar, divided

2 large eggs plus 1 egg yolk

3/4 cup (128 grams) chocolate chips


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 1/2 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 staring 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. 

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