Today, I’ve got delicious, simple fudgy cocoa brownies that come together in 5 minutes and require no melted chocolate. These are the perfect weeknight treat when you want a gooey, fudgy brownie with just pantry staples.
Brownies are one of my favourite treats but sometimes I’m lazy and want the most simple recipe. These fudgy cocoa brownies are it! They come together super easily and can be made by hand in one bowl if you like. I typically use a mixer just so I know I whisked the eggs enough to get the crackly top but you can still achieve this by hand.
Lately, I’ve been really into anything I can bake quickly as I’m 7 months pregnant and tired but definitely craving sweet treats. Brownies are one of my go to’s as they’re easy to cut in small or big portions depending on what I want and how much I’ve already eaten! These are also ready in less than 30 minutes and are amazing cold or warm.
If brownies are your thing, check out my biscoff brownies for the most decadent treat or my healthy chocolate banana brownies if you’re looking for something a bit less decadent. If you want a really fudgy, rich brownie, then check out my fudgy chocolate brownies which contain cocoa powder and melted chocolate.
The Crackly Brownie Top
Through research and many trials of different brownie recipe testing, including these fudgy cocoa brownies, I have discovered the easiest way to get a shiny crackly top.
The shiny, crackly top had always alluded me every time I made brownies and I was getting really frustrated. So, I decided to research different people’s ideas on how to always get that traditional brownie top and try different ways for myself.
The two keys I have found is ensuring your eggs and sugar are well combined, which is why I always whisk mine together vigorously. The second is adding the warmed butter, and chocolate if the recipe calls for it, to the egg mixture. Based off my knowledge and research, this helps basically create a meringue like top by allowing the sugar to fully melt and blend into the eggs. And VOILA! A beautiful, traditional brownie top every time!
Are These Fudgy Cocoa Brownies Gluten Free?
No and I’m not sure if they’d turn out with the same texture with a 1 to 1 flour. If you try let me know!
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
For a gluten free brownie recipe, try my fudgy coconut flour brownies which are just as decadent as any other brownie or for a healthier option, try my healthy chocolate banana brownies which are gluten free due to using almond flour.
Glass vs. Metal Pans
While I prefer the look of glass, it’s really not ideal for baking brownies. Glass takes much longer to heat which can leave you with an overbaked brownie making it more cakey than fudgy. Metal pans heat much more evenly and will give you the perfect texture.
How Many Brownies Will this Make?
This recipe makes 9 large, 12 medium or 16 small brownies depending on how you cut them. I like cutting them in 16’s or 12’s as these are decadent and rich!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- For best results, use room temperature ingredients! They will mix together much easier creating a smoother, more well incorporated batter.
- I recommend using a metal pan when baking brownies. Glass and ceramic take much longer to heat up which leads to the edges overbaking while the centre will be underbaked. This can also lead to your brownies sinking in the middle.
- Don’t overmix your brownie batter! Overmixing leads to a denser, less fudgy brownie as you’ll start developing the gluten. Using a spatula, fold the dry and wet mixtures together until just combined.
- No matter what recipe you use for the brownies, for fudgy brownies, they’re generally done when a toothpick inserted 2/3 of the way in from the edge of the pan comes out with moist crumbs. This will ensure good fudgy brownies.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Quick Treats
Today’s song is one of my favourites’ from a hometown band. Here’s Harriet by Hey Rosetta! Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Fudgy Cocoa Brownies
Ingredients
- 1/2 cup (113g) unsalted butter
- 2 tbsp (22g) canola oil
- 1/2 tsp ground espresso (optional but recommended)
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (60g) all purpose flour
- 1/2 cup (50g) cocoa powder
- 1/2 tsp salt
- 1/2 cup (80g) semi sweet chocolate chips
Instructions
- Line or spray an 8×8 pan (*see notes). Set aside. Preheat the oven to 350℉.
- In a microwave safe bowl, add the butter and oil. Heat in the microwave in 30 second increments until fully melted, stirring in between each time. Stir in the ground espresso if using and vanilla extract.
- While the butter mixture warms, add the eggs and sugar to the bowl of a stand mixer or large mixing bowl. Using the whisk attachment, whisk at medium-high speed for about 3 minutes until the batter is pale and ribbony.
- Gently whisk in the chocolate mixture until fully incorporated. Then add in the flour, cocoa powder and salt. Using a spatula, gently fold together until almost combined.
- Add in the chocolate chips and gently fold the batter until just combined. Pour the batter into your lined pan and bake for 18-23 minutes or until a toothpick inserted about 2/3 of the way to the centre comes out with moist crumbs.
- Let fully cool before slicing and serving. Store in an airtight container for up to 3 days and enjoy!
These brownies are so simple to make and a definite go to for kids events!
If you give them a try, don’t forget to leave a star rating and review as to what you thought!