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Best Fudgy Cocoa Brownies Recipe
Ben Carraoli

Best Fudgy Cocoa Brownies Recipe

I just pulled a pan of these brownies out of the oven and let me tell you — I’m smitten. I wanted something rich, gooey, and chocolatey, and this recipe delivered in spades. It uses simple ingredients, comes together quickly, and doesn’t require melting chocolate or fancy equipment.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter melted and hot — Adds richness and moisture; using it hot helps create that glossy, crackly top.
  • 1 tablespoon cooking oil olive or coconut oil — Keeps the brownies extra fudgy and prevents them from drying out.
  • 1 ⅛ cups granulated sugar — Dissolves into the butter to give that perfect chewy texture and shiny crust.
  • 2 large eggs — Provide structure and help the brownies set without becoming cakey.
  • 2 teaspoons pure vanilla extract — Enhances the chocolate flavor and adds warmth.
  • ½ cup all-purpose flour — Just enough to bind without making the brownies too dense.
  • ½ cup unsweetened cocoa powder — The key ingredient that delivers a deep dark chocolate flavor.
  • ¼ teaspoon salt — Balances sweetness and brings out the cocoa’s richness.

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch baking pan and line it with parchment paper. Leave a bit of paper hanging over the sides for easy removal later.
  2. In a medium bowl, whisk together the hot melted butter, oil, and sugar until well blended and slightly thickened. Add the eggs and vanilla extract, then whisk for another minute until the mixture looks lighter in color. This step helps create that shiny, crackly crust we all love.
  3. Sift the flour, cocoa powder, and salt together. Gently fold the dry mix into the wet ingredients using a spatula. Don’t over-mix — stopping when you no longer see dry flour ensures a fudgy, dense brownie instead of a cake-like one.
  4. Pour the batter into your prepared pan and smooth out the top evenly. If you’re adding chocolate chips or nuts, sprinkle them on now. Bake for 20–25 minutes or until the center is just set. A toothpick inserted should come out with a few moist crumbs — that’s the perfect fudgy texture.
  5. Remove from the oven and let the brownies cool completely in the pan. Once cooled, lift them out using the parchment paper and slice into neat squares. Waiting for them to cool ensures they hold their shape and don’t crumble.

Notes

  • I whisk the butter, oil, and sugar well until the mixture thickens slightly — this step helps achieve that signature shiny top.
  • I always use hot melted butter (not just warm); it helps dissolve sugar and enhances the texture.
  • Folding the dry ingredients gently instead of mixing hard keeps the brownies dense and moist.
  • I like pulling the brownies out of the oven while they still look slightly underdone — they firm up as they cool.
  • For extra clean slices, I chill the brownies in the fridge for 20 minutes before cutting.