Homemade Fudge Cocoa Brownie
Hello Readers! A warm welcome to my space as I have just started my journey with my very first blog! If you are looking for awesomely rich chocolatey flavored Brownies, you are on the right page. You will instantly fall in love with these sinful brownies from scratch.
For convenience I used to buy a good box mix brownies but not after I tried this simple recipe that's quick and easy to bake and also tastes amazing. I like my brownies with chocolatey fudge middles and a shiny candy-like flakey crust. You must give these brownies a try.
Needless to say, they were a big hit when these warm brownies are paired with a scoop of vanilla ice cream or whipped cream topped with fresh raspberries or decorate with spun sugar like i did. I am sure you would relish it as much as we do... Have fun baking and enjoy these dangerously delicious brownies!
Bake Time: 35 minutes
Yields: 1 loaf pan (9x5 inches)
Yields: 1 loaf pan (9x5 inches)
- 1 1/4 cup unbleached or brown sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (used Dutch process)
- 1/2 cup unbleached all-purpose flour
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon baking powder
- 1/4 cup of melted butter
- 1/4 cup unflavored oil
- 2 large eggs (cold)
- 1 teaspoon vanilla extract
- 1/4 cup water
- Baking pan - Used loaf pan 9x5 inches
- Parchment paper or aluminum foil
- Preheat the oven to 375 degrees F and position the oven rack in the lower third of the oven.
- Line a baking pan with parchment paper or aluminum foil.
- In a large bowl combine melted butter, sugar, vanilla extract, cocoa powder and salt to whisk using a wire whisker.
- Add the eggs one by one and whisk for the above gritty mixture to smooth out until it turns thick, shiny and creamy.
- Now gently fold in the flour, using the silicon or rubber spatula scraping the sides to avoid any flour pockets.
- Transfer the batter into the prepared baking pan and smooth the top with a spatula. I also like to tap the pan on the surface couple of times to avoid any air pockets.
- Bake for 30-35 minutes or until a toothpick can be inserted into the center and come out with little moist crumbs.
- Cool completely to remove from the pan using the parchment paper / aluminum foil as a single piece.
- For cleanest lines when cutting, dip a thin knife in hot water and wipe off the water to cut each time.
Notes and Tips
- Line the baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides for easy lifting when the brownies are cooled. I like some buttering in between for the parchment to stick to the pan itself, as this makes the brownies pop out right out of the pan easily.
- The brand and type of cocoa powder will determine your brownie color and flavor. I personally would recommend and have used Dutch Process Cocoa powder for a rich and dark chocolatey color. You may use Natural Cocoa powder for a red chocolatey color.
- This is a straight up Brownie recipe, but you may add 1/2 cup of nuts like walnuts or pecans for some crunch or even some chocolate chips for more chocolatey flavor.
- If you like a warm brownie, let the brownies cool for just 8 minutes and cut to serve warm. Enjoy!