If you know, you know that there are heaps (and I truly mean heaps) of great brownie recipes on this website (not to mention my Instagram #feedfeed). Joining their ranks, is this ridiculously-easy recipe for fudgy cocoa brownies that comes together in under half an hour (baking time included).
As hinted by the visuals accompanying this recipe, texturally, these are possibly the best and gooiest brownies I’ve ever baked with puddles of melted chocolate running through each slice. What’s more, these fudgy brownies rely purely on a good quality cocoa powder with no added or complicated steps such as melting chocolate beforehand (I told you this recipe is simple!).
Just grab a bowl, gather together your ingredients and you’re good to go.
Easy Tips For Making These Fudgy Cocoa Brownies
While this recipe is as simple as it gets, don’t miss these key tips for ensuring that you bake the best fudgy cocoa brownies, which are extra gooey too!
- Add a tbsp of neutral coking oil to the melted butter: this helps to make the brownies extra gooey!
- Use a light metal baking pan: this helps the brownies to bake evenly.
- Do not over-mix once you’ve added the dry ingredients: over-mixing will allow more air into the batter, leading to a more cakey texture. Not desirable when we want rich and fudgy brownies!
- Fold chocolate chunks into the batter: for dramatic puddles of melted chocolate running though the entire brownies, be sure to fold in chopped chunks of milk chocolate rather than chocolate chips. You can press either chocolate chips or more chocolate chunks on top of the batter before baking.
- Don’t over-bake: you want to remove these brownies when they’re almost done (but not yet done!). The edges will be starting to pull away from the sides, but the centre will still be soft to touch and barely set. Remember, that these brownies will continue to firm up once they are cooling down on a wire rack, so if you want super gooey brownies, be sure to remove them before they are fully set in the oven.
You can bake this recipe in an 8×8 inch square pan; but for really thick and gooey cocoa brownies, I’d recommend baking them in a 9×5″ loaf pan instead. Just note that baking times may vary for the loaf pan, so you’ll have to keep a watchful eye to ensure you remove these brownies when they are still a bit under-done.
Can these brownies be made eggless?
I know you’re going to ask but no, these fudgy cocoa brownies. cannot be made without eggs; if you’re looking for fudgy eggless brownies, try these recipes instead:
Easy Fudgy Cocoa Brownies
- ½ cup butter, melted and cooled
- 1 tbsp (15 ml) neutral-flavoured cooking/ refined oil
- ½ cup (115 gm) caster sugar
- ¼ cup + 2tbsp (75gm) dark brown sugar (alternatively, use 82 gm soft brown sugar if you prefer)
- 2 large eggs
- 2 tsp (10 ml) vanilla extract
- ½ cup (62 gm) all-purpose flour
- ½ cup (50 gm) natural unsweetened cocoa powder
- 100 gm milk or dark chocolate, chopped (alternatively use chocolate chips)
- hefty pinch of sea salt (if using salted butter, omit)
- Preheat the oven to 180°C
- Grease and line an 8×8 inch baking tin with parchment paper. You can use a 9×5 inch loaf pan instead, but please note that baking times will vary.
- Add the melted butter to a large mixing bowl. Whisk in a tbsp of oil.
- Next, whisk in both the sugars until evenly combined.
- Add the eggs and vanilla extract, beating them in vigorously until the mixture is paler in colour and frothy. Use a hand-mixer for this if possible.
- Sift in the dry ingredients (cocoa powder, all-purpose flour and salt) and gently fold until just combined. Don't over-mix!
- Fold in the chocolate chunks/ chips, reserving a few for the step below.
- Pour the batter into your baking pan. Use an offset spatula/ the back of a spoon to smoothen out the surface and press the remaining chocolate chunks/ chips on top.
- Bake the brownies at 180°C for 15- 18 minutes until the edges have set/ started to pull away from the tin but the centre is still very soft and hasn't fully set. As explained above, it's crucial that you don't over-bake these brownies. If you insert a toothpick in the centre, note that it will come out dirty with moist and fudgy crumbs.
- Let the brownies cool down completely before slicing and serving with a sprinkling of sea salt. Enjoy!
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Tried these today.. Guess I baked them a tad bit too long . 20mins in my oven.. But still so good.