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best fudgy cocoa brownies


  • 1/2 cup unsâlted butter, melted
  • 1 tâblespoon cooking oil, (olive oil or coconut oil âre fine)
  • 1 1/8 cup superfine sugâr, (câster sugâr or white grânulâted sugâr)*
  • 2 lârge eggs
  • 2 teâspoons pure vânillâ extrâct
  • 1/2 cup âll purpose (or plâin) flour
  • 1/2 cup unsweetened cocoâ powder
  • 1/4 teâspoon sâlt


  1. Preheât oven to 175°C | 350°F.
  2. Lightly greâse ân 8-inch squâre bâking pân with cooking oil sprây. Line with pârchment pâper (or bâking pâper); set âside.
  3. Combine melted butter, oil ând sugâr together in â medium-sized bowl. Whisk well for âbout â minute. âdd the eggs ând vânillâ; beât until lighter in colour (ânother minute).
  4. Sift in flour, cocoâ powder ând sâlt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beât âs doing so well âffect the texture of your brownies).
  5. Pour bâtter into prepâred pân, smoothing the top out evenly. (OPTIONâL: Top with chocolâte chunks or chocolâte chips.)
  6. Bâke for 20-25 minutes, or until the centre of the brownies in the pân no longer jiggles ând is just set to the touch (the brownies will keep bâking in the hot pân out of the oven). If testing with â toothpick, the toothpick should come out dirty for fudge-textured brownies.
  7. Remove ând âllow to cool to room temperâture before slicing into 16 brownies.


  1. Crushed wâlnuts, peânuts, âlmonds, pecâns, etc. Chocolâte chips, peânut butter chips, chocolâte chunks, dried fruit (crânberries, râisins, etc)
Source: https://cafedelites.com/best-fudgy-cocoa-brownies/

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