Best Fudgy Cocoa Brownies- Super fudgy and moist chocolate brownies that are gooey on the inside, have a crinkly surface, and take less than 30 minutes to make! This simple recipe makes the best brownies and is the only one you’ll ever need. These decadent chocolate brownies have light fudgy cores and a double helping of chocolate! They’re the best brownies you’ve ever had, so easy to make with just one bowl and hard to avoid!
Is there really a need for yet another brownie recipe? Yes, because these baked brownies are the best, most decadent you’ll ever taste. The best thing is that you don’t need a mixer to make them, and they only use one dish!
Chocolate Brownies: A Step-by-Step Guide
It’s as easy as 1, 2, 3 to make these deliciously fudgy chocolate brownies!
- Combine the wet ingredients with the sugar in a mixing bowl.
- Mix with the dry ingredients. Chocolate chips should be folded in.
- Bake according to the recipe below in a prepared skillet.
Brownies with Fudgy Filling (Easy Fudgy Brownies):
Just a few pantry ingredients are needed to make chocolate brownies (that you likely have on hand). These are simple to produce and have a thick, fudgy feel. They freeze well, so you can prepare them ahead of time. Since these brownies are so moist, you should eat them with or without frosting.
Tips for keeping these fudgy-licious cocoa brownies fudgy:
- The crackly tops are made of hot melting butter!
- Whisk the butter and sugar together thoroughly.
- For about a minute, beat in your eggs. This is a must-do move if you want a crackly top.
- Since you’ve added the flour and cocoa powder, don’t overbeat the batter. This introduces air into the batter, resulting in brownies with a cake-like feel. Cakey is well, but today, guys, is not one of those days.
- Make sure you don’t overcook them! My preferred time is 21:30 minutes. You can go a little over if you want them to be a little more set, but I wouldn’t do that if you want the fudgiest brownies you’ve ever had.
- My brownies are baked on the top shelf of the oven. I’ve discovered that cooking them on the middle shelf cooks them even quicker and dries them out.
How to Keep It Secure:
- Brownies can last about 3 days if kept at room temperature in an airtight jar.
- Brownies should be frozen until they have fully cooled by carefully wrapping pieces in plastic wrap and then foil. Write the date on the outside of each wrapped section, and they will last for around a month in the freezer.
- Allow them to thaw at room temperature or enjoy them frozen!
How to Tell if Brownies are Fully Baked?
Since determining when these brownies are finished can be difficult, here’s how to do it. As soon as the brownies are placed in the oven, set the timer for 30 minutes. Check the brownies until you notice the enticing aroma of chocolate wafting through the kitchen. And if it’s at the quarter-hour mark. Make a hole in the middle with a toothpick and take it out. If there is moist batter on the toothpick, the brownies may require more time. The brownies are finished until a toothpick comes out with a few wet crumbs. You don’t want a toothpick that isn’t safe! (I know, it’s a weird statement, but bear with me!
MORE DELICIOIUS RECIPES HERE:
- melted and hot 1/2 cup unsalted butter
- 1 tablespoon oil for frying (olive oil or coconut oil are fine)
- 1 1/8 cup butter, superfine (caster sugar or white granulated sugar)
- 2 tsp vanilla extract
- 1 cup all-purpose flour sifted
- 1/2 cup cocoa powder, unsweetened
- salt (1/4 teaspoon)
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Using cooking oil mist, lightly grease an 8-inch square baking pan. Set aside parchment paper (or baking paper) to line the pan.
In a medium-sized mixing cup, combine the hot melted butter, oil, and sugar. For about a minute, whisk vigorously. Beat in the eggs and vanilla extract until the mixture is lighter in color (another minute).
Combine rice, cocoa powder, and salt in a sifter. Fold the dry ingredients into the wet ingredients until they are just mixed (do NOT over beat as doing so well affect the texture of your brownies).
Pour the batter into the prepared pan and level out the end. (Optional: add chocolate chunks or chips on top.)
Bake for 20-25 minutes, or until the brownies in the pan no longer jiggle and are firm to the touch (the brownies will keep baking in the hot pan out of the oven). When checking fudge-textured brownies with a toothpick, the toothpick could come out dirty.
Remove from the oven and cool down before slicing into 16 brownies.