The Best Cocoa Fudge Brownies
Skip the boxed mix and bake these thick, chewy cocoa fudge brownies instead: everyday pantry ingredients, a 9x9-inch pan and a shiny, crackly top.
Butter, oil and part of the sugar are melted together in a saucepan, then whisked very slowly into the eggs, an extra yolk and the rest of the sugar, which gives these brownies their shiny, crackly top. Unsweetened cocoa powder and chocolate chips bring all the chocolate, and a little espresso powder deepens it if you like coffee. Fold in the dry ingredients gently and stop as soon as they disappear: over mixing is what makes brownies cakey.
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, spray it lightly with nonstick baking spray and set aside.
- 2
In a large bowl, sift together the flour, baking powder, salt, cocoa powder and espresso powder. Set aside until needed.
- 3
In a medium saucepan, combine the butter, oil and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until the butter is completely melted. Remove from the heat.
- 4
In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and the remaining sugar. Whisk until well combined, about 30 seconds.
- 5
Slowly pour the warm butter mixture into the egg mixture, adding it very gradually, a little at a time, and whisking constantly until completely combined.
- 6
Add the dry ingredients and the chocolate chips and, using a rubber spatula, stir slowly until just combined. Do not over mix: stop stirring as soon as the last trace of dry ingredients disappears. Over mixing gives you cakey brownies.
- 7
Scrape the batter into the prepared pan and smooth the top.
- 8
Bake for 28 to 30 minutes, until the edges are firm and the top is shiny and slightly cracked.
28 min
- 9
Place the pan on a cooling rack and let the brownies cool completely, about 2 hours, before slicing.
2 hr
Ago's Notes
- For very gooey brownies, take them out closer to 27 minutes; for more structured brownies, bake them 30 to 32 minutes.
- Over mixing is the number one reason brownies come out cakey.
- The recipe makes one 9x9-inch (23 x 23 cm) pan of brownies.
I love how these come out: dense and fudgy in the middle, with that thin, shiny crust that cracks when you cut into them. It is simple home baking with no mixer, just a whisk and a little patience while the warm butter goes into the eggs. The closest thing I know in Italy is torta caprese, but that one uses ground almonds and no flour, while here a little flour and plenty of cocoa give a chewier square. The taste is deep cocoa with pockets of melted chocolate, and the espresso makes it even darker.
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