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BY Karina | 760 Comments
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The Best, Fudgy ONE BOWL Cocoa Brownies! Aspecial addition gives these brownies a superfudgy centre without losing thatcrispy, crackly top!
Recipe for the Best Fudgy Cocoa Brownies with crackly tops. So simple but SO delicious, they are gone in seconds!
BROWNIES RECIPE
What if I told you that you DON’T need to melt chocolate or chocolate chips withbutter together to make brownies, AND youdon’t need two separate bowls. Just one bowl and 5 minutes bringing it all together to make the BEST brownies you’ve ever eaten in this lifetime. The best part is they’re only 144 calories EACH! Better than the usual 356 calorie brownies, am I right?
After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and have been made weekly ever since. The one ingredient I add to these brownies that is different from most recipes is a small amount ofoil. The oil is JUST enough to keep the centres extremely fudgy,without compromising the crispy, crackly crust you can see in these photos.
With all of the brownie making going on here, I do have a few tips for these cocoa brownies to stay fudgy-licious:
- Hot melted butter creates those crackly tops!
- Whisk your butter and sugar really well.
- Beat in your eggs for a good minute. This step is crucial for that crackly top
- Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air in the batter which will give you cake-like textured brownies. Cakey is okay, but not today friends.
- Try 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 lookingfor the fudgiest brownies in this lifetime.
- 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.
I mean….do you SEE the fudginess down there?????
Biting into these is pure R-rated heaven.
As much as I love these Low Carb Zucchini Brownies, and these Flourless Hazelnut Brownies, I’m thinking these cocoa brownies are even better.
WATCH HOW WE MAKE THEBest Fudgy Cocoa Brownies RIGHT HERE!
FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE!FIND IT ON FACEBOOK HERE
The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE!
PRINT SAVE
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Serves: 16 brownies
Ingredients
- 1/2 cup unsalted butter, melted and HOT
- 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 350°F (175°C).
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine hot 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, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)
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. Try NOT over bake them. Check them at around the 15 minute mark and keep your eye on them. As some ovens run hotter than others, timing is a guide only. Our oven bakes them at exactly 21:30 minutes. Another oven we tested them in baked them at 18:40 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. If your oven runs hotter at the top half, move them to the middle shelf.
Nutrition
Calories: 129kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 47mg | Potassium: 58mg | Sugar: 14g | Vitamin A: 155IU | Calcium: 10mg | Iron: 0.7mg
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Reader Interactions
Comments
Lark A Haunert says
This recipe is so simple and quick and the brownies are beyond delicious! Cooked these for my son and will definitely keep this handy for any occasion!Reply
Lucien says
the best brownies but 6 stars with a bit of whole milk and water plus A LOT of choclate chips.Reply
Clm says
This really is the best brownie recipe. I do a lot of baking and cooking. My taste in sweets leans towards everything but chocolate. Once in awhile I do get a sudden craving for something dense and chocolate. I found this recipe at least two years ago and am delighted. It’s delicious. It’s simple. It’s dark and rich and fulfills every chocolate craving. It’s also incredibly popular at pot lucks or for guests. I’ve made it quite a few times since the first and mostly to serve other people. It has never failed to be eaten with delight, and I’m so glad your recipe is the one that caught my eye. Thank you for sharing the best brownie I’ve ever eaten or baked.Reply
Katie says
I made these with white chocolate powder instead of cocoa powder and I added freeze dried raspberries and white chocolate chips. YUM. YUM. YUMMM!!!Reply
Siobhan Eva says
I’m just another person saying that this recipe is great. It made quite thin brownies so I double the recipe. I also used muscavado sugar instead…Yum.. I also dust them with icing sugar. Delish!!! 10/10Reply
Annie says
Should’ve left this comment a long time ago. I am not a brownie person, but for some reason was craving them a couple of years ago and looked up a recipe and have never looked back. This is by far one of the best brownies I have ever had do you won’t be disappointed I always use a super dark cocoa powder mix with some Dutch.Reply
Karina says
Thank you for your feedback Annie! This makes me so happy.
Reply
Stella says
This is the only brownie recipe I use! I use 1:1 GF flour, all coconut oil and coconut sugar and they still come out amazing!! Also used either dark or regular cocoa powder depending on what I had. Thanks for the great recipe!Reply
ChefPaul says
You have a billion great comments already. Probably, nobody will ever read down this far. However, I felt compelled to come here and make a comment, knowing that I have made theses brownies over 50 times lol.I am a retired pastry chef. And although we never made brownies (French pasty shop), I have personally always loved them. As a child, I have great memories eating a warm fudge brownie with chocolate chips, from the place in every mall back in the 80’s haha. Oh, how I loved brownies.
These, made with real ingredients, are so nostalgic for me, with every bite. I sprinkle some dark chocolate chips on the top, before placing in oven ( I find mixing them in is a bit overwhelming for my taste. The dark chocolate takes over). This brownie is so close to the greatest ‘Brownie Memories’ of my life. It has been my go-to recipe for many years now. I don’t even have to look at it. I know . One and 1/8 cup sugar, `1stick melted butter (very hot !! lol).
After using this recipe so many times, and living in a world where FAKE is the norm (fake vanilla, fake eggs, fake butter ) . . . These are simple and amazing. Glad I found them . . long ago.
Reply
Karina says
Hi Chef Paul, thank you for sharing your incredible review for this recipe. you brought me to tears… this is why I love creating recipes for my readers. Thank you for coming back and sharing this. Truly, thank you X
Reply
Noah Novoseller says
Hello these were so goodReply
Alex Jarman says
I’m a father of 8 and bake daily for the kids and their sports teams and school and others because I love to make people happy. I bake brownies lots too, but a little different. I’m honoured to make yours, as they are more gooey and explains why mixing the dry ingredients make it too cakey…I’m so glad I came across your recipe. Once I make something good, I just memorize it and go for it. I thank you for making so many people happy. Bless youReply
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