These are quite possibly the fudgiest brownies I have ever made to date. They set up beautifully in the refrigerator overnight and maintain their fudge-like texture several days later.
Do you really need another brownie recipe? The answer is absolutely yes. Yes, you do. These brownies are probably one of the best ones that I’ve made to date, and I’ve baked A LOT of brownies in my day. While these brownies are often my go-to recipe, this one is just as good, if not better.
These brownies were so good that I did not give any away. That’s saying something, because I usually give most of my desserts away or let others taste test them. Nope – not these.
My husband was itching to try them while these were still slightly warm, so I cut into them. He was practically in heaven and suggested that we add caramel sauce or chocolate sauce on top to make these even better than they already were.
I put these brownies in the refrigerator overnight, and they continued to set but remained fudge-like in texture. In fact, we ate these for several consecutive days, and I could not tell the difference in the brownies from Day 2 to Day 4. Addie enjoyed heating them up in the microwave, while my husband did the same and added caramel sauce on top.
The brownies don’t take a lot of time to put together and only require a few dirty bowls. But I think that you will find it to be completely worthwhile. Feel free to add different baking chips in these or even add some frosting or ganache on top to add some pizzazz!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 5 out of 5
Cocoa fudge brownies
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 2 teaspoons espresso powder I did not use
- 1 and ½ sticks (12 Tablespoons) unsalted butter
- 3 Tablespoons unflavored oil I used canola but you can use vegetable or coconut oils
- 1 and ½ cups granulated sugar divided
- 2 large eggs plus 1 egg yolk
- ¾ cups chocolate chips
- Preheat your oven to 350℉. Grease or line an 8"x8" or 9"x9" baking pan and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, cocoa powder, and espresso powder if using. Set aside.
- In a medium saucepan, melt the butter with the oil and ½ cup of the sugar over medium heat. Stir constantly until the butter has fully melted. Remove from the heat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs and egg yolk with the remaining 1 cup of sugar on medium speed for about 1 minute.
- Turn the mixer to low and slowly stream in the melted butter mixture until it is fully incorporated.
- Slowly add in the dry ingredients and mix until a few dry streaks remain. Add in the chocolate chips and mix until everything just comes together. Do not over mix. Alternatively, you can fold in the chocolate chips by hand.
- Transfer the batter to your prepared pan and bake in your preheated oven for about 25 minutes or until the top appears shiny. The middle may appear slightly underbaked, and that is OK. The brownies will continue to set as they cool.
- Allow the brownies to cool before slicing and serving. You can also place them in the refrigerator to chill before slicing and serving. We had some warm and then placed them in the refrigerator overnight.