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.
Anna says
November 18, 2016 at 8:30 pmThanks for the comment, Kat!
kat says
November 18, 2016 at 6:17 pmThanks for posting as I accidentally tossed my King Arthur bag. I do like mine with 1/2 cup less sugar, though. I think that recipe modification is really no different than modifying the pan size/temp/baking time. Do what makes your mouth happy! I also use regular ground espresso, not “instant” as it calls for. Is instant espresso powder even a thing? I put ground espresso in my espresso maker and within a minute I have an espresso. That seems pretty “instant” to me!
Terry says
April 5, 2016 at 11:14 amAnna, they are delicious as I expected them to be! I’ve never made melted chocolate brownies, always done cocoa based ones. My original recipe is probably at my moms house, I can’t seem to locate it here. I remember it had shortening in it. It was a recipe I got in 4-H, many (m a n y) moons ago! I really need to get it, and try half oil, half butter instead of the shortening. I remember them to be fudgy inside too. Oh, and the 9 X 13 keeps us from eating too much! I gave half the pan to my sister and her boyfriend, along with a loaf of your chocolate bread. They should be in chocolate heaven by now…ha ha
Anna says
April 4, 2016 at 1:36 pmTerry, report back! My family liked them a lot. I think my daughter likes these cocoa based brownies better than melted chocolate baked brownies. The sugar makes them chewy and the butter keeps them soft. Your brown sugar version should be great. The original version called for a 9×13 inch pan anyway. I just like thicker brownies.
Terry says
April 4, 2016 at 1:24 pmSugar? Did someone say sugar? Ha! I replaced 1/2 cup with brown sugar, and I tasted the batter….yum!! They have a few more minutes to go….I can’t wait! I don’t have a 9″ square pan, so I opted for using my pampered chefs 9 X 13 stoneware pan. Decreased the oven temp and the cooking time…so we shall see!! Oh, and no coffee drinkers here…so none of that in my brownies! Heehee…
Sue says
April 1, 2016 at 8:29 amI think I remember making these using the recipe from the side of the bag and we liked them a lot. Thanks for the reminder. I’m going to pick up the missing ingredients and make them again. My husband will be thrilled.
I hope you get good feedback from school. So many people are used to eating brownies made from a box mix.
Angie says
April 1, 2016 at 12:53 amI cut this recipe off of a bag of King Arthur flour years ago. I’ve used it many times. I’ve doubled the recipe and baked them in a 9 x 13 pan for a fudgy and thick brownie. I usually add walnuts as well. It never occurred to me to bake them in a smaller pan! I love the recipe and I agree they are easy to make!
Katrina says
March 31, 2016 at 12:51 pmYummy! sigh
Carol says
March 30, 2016 at 5:02 pmI just recently pinned a brownie recipe with both oil and butter. I have made a lot of brownies but never with that combination. I can’t wait to give your recipe a try!