Just when I think I’ve found the perfect fudge brownies, another good recipe comes along. These chewy cocoa powder fudge brownies are sure to be a hit with everyone Or at least that’s what I’m telling myself. I sent some to school with my daughter and am waiting for feedback. My personal opinion is that the brownies are awesome, but I’m biased because I made them and they were so easy.
They’re made in one bowl and (as mentioned) call for cocoa powder instead of chocolate. They’re also made with a combination of butter and oil which helps keep them chewy as opposed to cakey. These really do come together quickly and using one bowl is nice, but if you have a stand mixer you should use it because the batter is thick! I stirred this batch by hand with a spatula scraper and a lot of regret. Getting all that flour mixed in took some elbow grease and I have weak little arms. Maybe not so weak after stirring these.
The original version of this recipe is from the back of a King Arthur flour bag, and I’ve read lots of reviews from people saying they cut the sugar. When you cut the sugar in a brownie recipe you’ve basically created a new brownie recipe. This one needs the full amount of sugar to offset the amount of cocoa powder, flour and eggs and keep the chewiness. If you happen to prefer a less sweet brownie (no shame in that, right?) I recommend trying a different recipe.
- 1 cup unbleached all-purpose flour (4.5 oz), I used King Arthur
- 3/4 cup unsweetened cocoa powder (natural or Dutch okay)
- 2 cups granulated sugar
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon espresso powder or coffee extract
- 3 large eggs, room temperature
- 8 tablespoons unsalted butter, melted and slightly cooled
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup bittersweet chocolate chips or chopped chocolate, optional
- Preheat oven to 350 degrees F. Grease a 9 inch square metal pan or line with foil and spray bottom of foil with cooking spray. Alternatively, you can use a 9x13 inch pan (for thinner brownies).
- Stir the flour, cocoa powder, sugar, salt and baking powder together in a large mixing bowl or bowl of stand mixer. If using espresso powder, add that too.
- Add the eggs, butter, oil and vanilla and beat on low speed or by hand with a heavy duty scraper (the batter will be thick!) until well blended. Stir in chocolate chips or chocolate pieces if using.
- Bake for 32 to 40 minutes (test at 32) or until a meat thermometer inserted in the center registers 212 F. If using a 9x13 inch pan, bake for 25 to 30 minutes.
- Let cool completely, then lift from the pan and serve. If desired, chill before serving.