Fudgy Cocoa Brownies
Delicious, simple fudgy cocoa brownies that come together in 5 minutes and require no melted chocolate. The perfect quick treat with pantry staples.
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 8x8 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!
Notes
*I recommend a metal pan for brownies to get the perfect fudgy texture. Glass and ceramic take longer to heat and will leave you with an undercooked centre and overcooked edges.
Nutrition
Serving: 1brownieCalories: 164kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.39gTrans Fat: 0.01gCholesterol: 38mgSodium: 83mgPotassium: 111mgFiber: 1.3gSugar: 15gIron: 0.9mg
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