Just when I think I've found the perfect fudge brownies, another good recipe comes along. These easy cocoa powder fudge brownies are from a recipe that originally appeared on the back of the King Arthur Flour bag. The brownies are somewhere in between fudgy and cakey, but lean toward fudgy. They call for cocoa powder, so you don't have to melt any chocolate, and a combination of oil and butter, which helps give the brownies a chewy texture.
One Bowl Brownies
The brownies are made in one bowl and they really do come together quickly. Plus using one bowl makes clean-up easier. You can use any mixing bowl, but if you have a stand mixer you might want to use the stand mixer bowl and paddle, 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.
Original Back of the Bag Cocoa Powder Brownies
Here's a link to the original version of this recipe from the back of a King Arthur flour bag. There are 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, I recommend trying a different recipe.
Easy Cocoa Brownies
- 1 cup unbleached all-purpose flour (126 grams)
- ¾ cup unsweetened cocoa powder, natural or Dutch
- 2 cups granulated sugar (390 grams)
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon espresso powder or coffee extract
- 3 large eggs room temperature
- 8 tablespoons unsalted butter, melted and cooled slightly (114 grams)
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ 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.