Worlds Best Fudgiest Brownies – You’ll never go back to some other brownie recipe after trying this chewy, deliciously fudgy one made with cocoa powder instead of molten chocolate! They’re also fast to put together, taking just 10 minutes. The quest for the WORLD’S BEST brownie recipe has come to an end! The perfect and easiest fudgy brownie recipe can be found right here!
FUDGY COCOA BROWNIES: HOW TO MAKE THEM?
- The butter must first be melted. You can do this in the microwave (with a heatproof bowl) or on the stovetop.
- After that, add the brown and white sugars, as well as the salt.
- The eggs and flavoring will be added next. This move is crucial because you want the brownie batter to become pale, frothy, and meringue-like. Mix on medium speed for at least 2 minutes .
- After that, sift in the flour and cocoa powder .
- ALWAYS BE CAREFUL NOT TO OVERMIX!
Prepare the sliced chocolate or nuts in advance.
- Scrape the batter into the pan that has been prepared. You can even top that with a few chocolate cubes if you’re feeling generous! When fried, these would turn into gooey, melty chocolate baths.
- Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius. Bake the brownies before they’re done to your taste . For a fudgy chocolate brownie, use less time, and for a chewier brownie, use more time. When they’re done, fight the temptation to cut into them right away! Allow them to cool fully before serving.
hints and tips:
- Since you’ve added the flour and cocoa powder, don’t overbeat the batter. This produces air pockets in the batter, giving the brownies a cake-like look.
- Please make sure you don’t overcook them. In an 812-inch skillet, I liked mine at exactly 23 minutes. You might go a little over if you want them to be a little more set, but I wouldn’t suggest it if you want the fudgiest brownies on the planet. When you take them out of the oven, keep in mind that they will begin to bake slightly in the hot pan. I use baking paper to make it easier to remove them from the oven after around 10-15 minutes (use your judgement here) and put them GENTLY on a cooling rack.
- My brownies are baked on the top shelf of my oven. The middle shelf cooks them more quickly, slightly burns the tops, and slightly dries them out. It’s possible that the oven would behave differently.
May I hold these brownies for a long time?
They’ll last 3–5 days at room temperature. They can last about 2 weeks in the fridge. Before you eat them, allow them to come to room temperature (or warm it gently). The brownies and chocolate bits would not get too rough as a result of this.
They should last at least one month in the freezer. However, allow them to defrost at room temperature before feeding!
MORE DELICIOIUS RECIPES HERE:
- 1 cup unsalted butter, melted and cooled
- a quarter-cup (30ml) oil made from vegetables
- 1 1/4 cup sugar (white)
- 1 cup soft brown sugar, wrapped
- 4 eggs at room temperature
- 1 tablespoon of oil vanilla extract
- a quarter teaspoon of salt
- 1 cup flour (all-purpose)
- 1 cup unsweetened cocoa powder of good quality
- 2 cups big chocolate chips or chocolate that has been finely sliced
Preheat the oven to 175 degrees Celsius | 350 degrees Fahrenheit.
Using cooking oil mist, lightly grease an 8x12-inch baking pan*. Set aside parchment paper (or baking paper) to line the pan.
In a medium-sized mixing dish, combine melted butter, oil, and sugars. To mix, whisk all together thoroughly. 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 combined (do NOT over beat as doing so well affect the texture of your brownies).
3/4 of the chocolate bits should be folded in.
For just under-done brownies (fudgier texture), bake for 25-30 minutes, or until the center of the brownies no longer jiggles and is JUST fixed to the touch.
Remove them from the pan carefully after 15-20 minutes and cool to room temperature before slicing into 16 brownies. They'll set as they cool.