Fudgy Cocoa Brownies Recipe


  • 1/2 cup unsalted butter, melted and hot
  • 1 tablespoon cooking oil (canola, vegetable, or coconut)
  • 1 1/8 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • Optional: 1 cup chocolate chips or chopped nuts


  • Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan. Line the pan with parchment paper for easier removal.
  • In a medium bowl, whisk together the hot melted butter, oil, and sugar until well combined and slightly lighter in color, about a minute.
  • Add the eggs one at a time, whisking well after each addition. Beat in the vanilla extract until incorporated.
  • In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
  • Fold in the chocolate chips or chopped nuts, if using.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don’t overbake, as fudgy brownies should be moist and not cakey.
  • Let the brownies cool completely in the pan on a wire rack before cutting and serving.


  • Use high-quality cocoa powder for the best flavor. Dutch-process cocoa powder will result in a richer, darker brownie.
  • For extra fudgy brownies, use melted chocolate chips in place of some of the butter.
  • Let the brownies cool completely before cutting to ensure clean edges.
  • Brownies can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.

Enjoy your delicious homemade fudgy cocoa brownies!


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