Our Favorite Brownies
Recently a reader (Hi, Linda!) emailed me with a request. She asked if I’d consider creating a new brownie recipe that used ALL cocoa powder as its base.
The reason for this request, she explained, is that her husband – who’s a doctor and is working overtime right now – LOVES brownies! And she’s been baking him 3 batches a week to bring to bring to work to share with co-workers. How sweet is that!?
The issue? Most of the brownie recipes she was encountering call for a large quantity of high-quality chocolate. Which is very expensive and hard to find. Especially right now… given everything going on in the world!
I couldn’t have been happier to read this email and I basically ran into my kitchen to accommodate her request!
I also made a mental note: create more budget friendly recipes that’ll help keep us all baking through these trying times! So from here on out, I’ll be sharing a few basic baking recipes a week, in addition to the regularly programed content!
Do you have any requests? Let me know in the comments below! Or email me!
These Cocoa Brownies are: shiny, crispy, and crackly on top rich and fudgy in the middle loaded with gooey chocolate chips made with affordable everyday ingredients completely from scratch sure to become your new favorite brownie recipe always a crowd-pleaser!!!
How to Bake Brownies In a saucepan melt the butter and 1/2 cup of the sugar. Remove from heat and stir in the oil. In a separate bowl, add eggs and remaining sugar and whisk until well combined. Slowly – whisking constantly – add the butter mixture to the egg mixture, stirring until combined. Toss in the cocoa powder, flour, salt, and baking powder, and stir until JUST combined. Don’t over mix here! Stir in 3/4 cup of chocolate chips! Feel free to use milk chocolate, semi-sweet chocolate, dark chocolate, or a combination! Bake for 27 to 30 minutes. The bake time here depends on just how fudgy you want your brownies to be! For brownies that are super gooey, pull them at 27 minutes. For more structured brownies, bake for 30 minutes, or until there’s barely any wiggle in the center of the pan. I suggest you place the brownies on a wire rack and cool completely in the pan before slicing. They usually come to room temperature within a few hours. If you want a warm brownie, you can heat it up for a few seconds in the oven or microwave.
This recipe yields about 9 large brownies! But I’ve successfully doubled the recipe by simply multiplying the ingredients by two and baking them in a 9×13-inch baking pan. If you do decide to double the recipe, you’ll want to increase the baking time by about 5 minutes, maybe a little more.
More Brownie Recipes: Brown Butter Walnut Brownies Baked Brownies White Chocolate Raspberry Cheesecake Brownies Peanut Butter Cup Brownies Raspberry Truffle Brownies Espresso Chocolate Chunk Brownies
If you try this recipe for Cocoa Powder Brownies, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day ♥
The Best Cocoa Fudge Brownies
Prep 10 mins
Cook 28 mins
Inactive 2 hours
Total 2 hours, 38 mins
Author Ashley Manila
Yield 9" Pan
Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! Thick, chewy, fudgy, and so easy!
Ingredients 1 and 1/2 sticks (6 ounces) unsalted butter 3 Tablespoons oil (Canola, Vegetable, or Coconut will work) 1 and 1/2 cups granulated sugar, divided 2 teaspoons espresso powder (optional but enhances the chocolate flavor) 3 large eggs plus 1 egg yolk 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsweetened cocoa powder 3/4 cup chocolate chips Instructions Preheat oven to 350 degrees (F) (175 degreed C). Line an 9×9-inch baking pan with parchment paper or aluminum foil. Spray lightly with non-stick spray and set aside. In a medium saucepan, combine the butter, oil, 1/2 cup sugar, and espresso powder (if using). Heat over medium heat, stirring frequently, until butter is completely melted. This mixture should be HOT. In a large mixing bowl, combine the eggs and remaining sugar. Whisk well until smooth. Slowly, pour the butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined. Add in the flour, baking powder, salt, and cocoa powder and, using a rubber spatula, stir until just combined. Fold in the chocolate chips. Scrape the batter into the prepared pan and smooth the top. Bake for 27 to 30 minutes, or until the edges are firm and the top is shiny and slightly cracked. Place pan on a cooling rack and cool completely before slicing.
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