Best Fudgy Cocoa Brownies

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You are here: Home / Recipes / Best Fudgy Cocoa Brownies
AUGUST 28, 2016 BY KARINA — 159 COMMENTS
BEST FUDGY COCOA BROWNIES
T H E B E S T, F U D G Y O N E B O W L C O C O A B R O W N I E S ! A S P E C I A L
ADDITION GIVES THESE BROWNIES A SUPER FUDGY CENTRE
W I T H O U T L O S I N G T H AT C R I S P Y, C R A C K LY T O P !
The Best Fudgy Cocoa Brownies… So simple but SO delicious, they are gone in seconds!
What if I told you that you DON’T need to melt chocolate or chocolate chips with butter together to
make brownies, AND you don’t need two separate bowls. Just one bowl and 5 minutes bringing it all
together to make the BEST freaking brownies you’ve ever eaten in this lifetime. The best part is
they’re only 144 calories EACH! Better than the usual 356 calorie brownies, am I right?
After testing what feels like a lifetime of brownies, these FINALLY came out a perfect texture, and
have been made weekly ever since. The one ingredient I add to these brownies that is different from
most recipes is a small amount of oil. The oil is JUST enough to keep the centres extremely
fudgy, without compromising the crispy, crackly crust you can see in these photos.
WITH ALL OF THE BROWNIE MAKING GOING ON HERE, I DO

H AV E A F E W T I P S F O R T H E S E C O C O A B R O W N I E S T O S TAY
F U D G Y- L I C I O U S :
1. Whisk your butter and sugar really well.

2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air in
the batter which will give you cake-like textured brownies. Cakey is okay, but not today, friends.
4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you
like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in
this lifetime. Which is kinds what I’m promising here, remember?
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and
dries them out.
I mean….do you SEE the fudginess down there?????
Biting into these is pure R-rated heaven.
As much as I love these Low Carb Zucchini Brownies, and these Flourless Hazelnut Brownies, I’m
thinking these cocoa brownies are even better.
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Best Fudgy Cocoa Brownies 4.9 from 63 reviews
The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy
centre without losing that crispy, crackly top!
Author: Karina - Cafe Delites
Serves: 16
Ingredients
½ cup unsalted butter, melted

1 tablespoon cooking oil (olive oil or coconut oil are fine)
1⅛ cup superfine sugar (caster sugar)*
2 large eggs
2 teaspoons pure vanilla extract
½ cup all purpose (or plain) flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
Order Ingredients
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Instructions
1. Preheat oven to 175°C | 350°F.

2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper
(or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about
a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients
until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate
chunks or chocolate chips.)
6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is
just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing
with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.
OPTIONAL ADD INS:
1. Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips,
chocolate chunks, dried fruit (cranberries, raisins, etc)
Notes
*Regular white, granulated, sugar can be used if you can't find caster sugar
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air
pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if
you like them set a bit more, but I don't recommend it if you're looking for the fudgiest
brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot
faster and dries them out.
© 2016 – 2017, Karina. All rights reserved. CAFE DELITES. All images & content are copyright
protected. Please do not use my images without prior permission. If you want to share this recipe,
please provide a link back to this post for the original recipe.
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FILED UNDER: CAKES, BLONDIES AND BROWNIES, DESSERT, RECIPES

TAGGED WITH: BROWNIES, COCOA, COCOA BROWNIES, ONE BOWL
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COMMENTS
Jewel says
June 15, 2017 at 9:18 AM
These brownies are the absolute best recipe I have ever found. They’re simple, quick, and
very easy to whip up. I cannot tell you how many compliments I’ve received. My grandma is
99 and an avid baker, always has been, and she was blown away by these. Thank you so
much for sharing this recipe, and I am forever indebted to you for this!
Pete says
June 15, 2017 at 5:21 AM
Have made these many times now and they are always perfect, they look exactly like your
pictures, but more importantly taste fab. I have used both margarine and butter with very
little difference. Also coconut oil works well but olive oil is good aswell. I made a Black
Forest tiramisu recently using these brownies instead of the usual boudoir biscuits. It was
superb, went down great at my dinner party.
Sandra Roberts says
June 10, 2017 at 4:30 AM
Today is our son’s birthday we didn’t know he was coming home today and I had baked a
cake earlier this week so I thought I’d try your Brownies, had to double the recipe add
some semi sweet chips and some chopped pecans baked in a 9×13 pan for 25 min drizzled
it with a salted caramel and sprinkled a little sea salt to balance the flavor. OMG I should
tell you THANK YOU but now I have to make 2 more Batches for him to take with him
Monday when He goes back on Duty (He is a U.S. Marine) because o couple of his Buddy’s
say their Moms make the best Fudge Brownies (which he has tried) But he said these blew
them out of the water. I do love baking and they are always bragging and sharing their care
packages) I seldom make Fudge Brownies there just to much work and very messy to make
these were simply and so versatile. You get 10 stars for them
Sandra Roberts says
June 10, 2017 at 3:32 AM
You Can MAKE CASTER SUGAR here in the states I don’t think you can find Caster Sugar in
a store but if you have a Food Processor or Blender you CAN MAKE IT simply Blitz
granulated sugar for a second 6 or 7 pulses DONE I do this to 10 lbs of sugar and keep it in
an air tight container. It Melts faster and makes recipes far less grainy!!
Alice says
June 9, 2017 at 4:11 AM
I’ve made this several times now. This is the best homemade brownie recipe I’ve ever had!
Tastes like a box (and for brownies, that’s my goal!)
The batter doesn’t look like your pic, and I’ve never gotten that crackly top. That said…it’s
so yummy and is my go-to recipe for brownies! Thanks!
Dgcoolgrl says
June 7, 2017 at 6:34 PM
I want to make eggless one. How do i do it?

Karina says
June 5, 2017 at 8:09 PM
Hi Uj. Yes perfect!
Karina says
June 5, 2017 at 8:00 PM
Hi Joan. I’m sorry these didn’t work out for you. It’s hard for me to say since I’m not in the
kitchen with you. All I can suggest is maybe they were over mixed or over baked?
Faiha says
June 2, 2017 at 3:14 AM
Omg!! The best brownies I ever made / tasted!! These are truly amazing. I love the texture
so rich n fudgy.
Joan says
May 31, 2017 at 11:48 PM
I made this. I followed it step by step but wasn’t able to come up with crakly brown top and
its moistness. The picture of the suppose final look of the batter was different from mine.
Can you help? Is there any videos that i can look into? This is very delish and i want to
perfect it like on the picture. Pls help
Heather says
May 28, 2017 at 1:36 PM
I can’t seem to get these to work for me:( I’ve tried twice and have been so excited about
fudgy brownies each time, but they keep turning out flat and somewhat cakey. I thought I
followed the recipe to a T– including very very delicately and carefully folding the flour
into the batter (and even mixing in the other dry ingredients first so the flour would spend
the least amount of time getting mixed). Any ideas what could be going wrong?
Uj says
May 26, 2017 at 4:39 PM
Sorry, baking noob here. i’m trying to convert it to grams here.
½ cup unsalted butter, melted – 113.40 grams?

1⅛ cup superfine sugar (caster sugar)* – 253.13 grams?
½ cup all purpose | plain flour – 62.5 gram?
½ cup unsweetened cocoa powder – 59.00 grams?
Is this correct?
Karina says
May 25, 2017 at 10:18 PM
I’m so happy to hear that Priscilla!

Karina says
May 25, 2017 at 10:17 PM
Hi! Yes you can use vegetable oil
scha says
May 25, 2017 at 8:52 PM
Hello
Can i use a vegetable oil instead of olive oil?

I am baking this soon!
Priscilla PYLE says
May 25, 2017 at 2:09 PM
Used this recipe for my brothers wedding. These brownies are honestly so good! And so
easy! =)
Susan says
May 22, 2017 at 2:57 AM
AMAZING!!!! Made these for cousins’ night and they were devoured! Thanks
jan mari says
May 22, 2017 at 1:51 AM
we don’t have caster sugar here, so i used granulated instead and reduced the amount to
about 3/4 cup. they turned out great! still sweet but very chocolate-y, fudgy and easy to
make. i’ve only ever tried one other brownie recipe but this one is way better, considering
they have almost the same ingredients. my mom, who doesn’t like anything sickly sweet,
had two squares of these and said walnuts would be perfect in them, even comparing them
to (my personal favorite) brownies that we get in a local bakeshop. will definitely make
again! thank you for this recipe
joy says
May 19, 2017 at 4:07 PM
first time to do brownies and the recipe is very good..i will probably cut the sugar to 1cup..
but 2 thumbs up to the recipe
Maria says
May 16, 2017 at 12:42 AM
I would like to quadruple the recipe, but I’m unsure if I should make 4 batches in the 8in
pan and transfer it to a container to transport or if I would be able to make it all at once in
one of those desposable tin pans you can find at the store. What size tin pan would I use?
And would I still bake at same temperature and time?
Marta says
May 14, 2017 at 4:15 AM
This recipe sounds delicious. Anyone try freezing them?
Erin says
May 13, 2017 at 2:34 PM
I made these to bring to a friend’s dinner party and they were a hit! Thank you for sharing
this recipe! I’m looking to make them again – and very soon. I’m wondering if we can use
another ingredient other than butter?
Monica says
May 12, 2017 at 9:34 AM
Truly amazing! I’ve made 2 versions of this recipe:
Peanut Butter Marbled Brownies – added Reese’s Peanut Butter Chips, and marbled
melted peanut butter on top
Mint Oreo Brownies – added 10 Mint Oreos that I ran through my food processor, and
then added around 1/8 tsp Peppermint Extract
I highly recommend using Ghiradelli Cocoa Powder
Tricia says
May 10, 2017 at 8:12 AM
I have read all the comments and can not figure out if its one total cup of flour or just a 1/2
cup. If it’s one cup, what exactly is plain flour?
Maria says
May 9, 2017 at 11:30 PM
OMG this is the yummiest brownies i ever tasted. man your recipe is simpling amazing i
was craving for brownies and they turns out great
Tej says
May 8, 2017 at 12:28 AM
Can I use brown sugar instead of the white granulated sugar? How will it affect the
outcome?
Kaye says
May 7, 2017 at 10:02 PM
I was sold on the 144 calories! I made 4 batches in 1 big bowl and baked them for 25mins
and they came out great! Perfect wiyh a hlass of cold milk!
Brooke says
May 7, 2017 at 9:37 AM
Great recipe! I made these brownies GF with just using GF cup for cup flour in place of the
regular flour! Turned out AMAZING! Friends and Family said it was the best brownies they
ever had GF or regular! I added a 1/2 cup of chopped walnuts and they were delicious.
Going to make a double batch next time since they were gone so fast!
Karina says
May 5, 2017 at 9:51 PM
That’s so wonderful Tammy!!!
Tammy C says
May 5, 2017 at 9:25 PM
Oh my!!!! This is the BEST brownie recipe I have come across. The brownies were so good,
my family wants more this weekend!
Thanks for the recipe.
Diana N says
May 4, 2017 at 10:15 PM
Hi! I don’t usually comment but oh-eeem-geee!! This was so good I had to send half of it to
my neighbor so I won’t eat the whole pan! Thank you! And I have also tried a lot of your
recipes and they all have turned out great as well! I have printed out many of your recipes
and have them in my recipe folder! Thanks so much!!
Jackie says
May 3, 2017 at 3:04 PM
Is it possible to sub stevia for the sugar? If so, how much stevia? Thanks! xoxo
Karina says
May 2, 2017 at 8:31 AM
Yay Tink!
Tink says
May 2, 2017 at 7:46 AM
Best damn brownies I’ve ever made or had
Rose Smith says
May 1, 2017 at 5:32 AM
Hi,
Have them in the over as I type. Do I need to change the baking time if I use a pyrex pan?
Thanks,
Rose
Nik says
April 30, 2017 at 2:08 PM
These are amazing! I’m in South Korea and ovens are not typically used, so I had to cut this
recipe in half to fit my 6 inch pan for my tiny toaster oven. I also added a small amount of
90% chocolate, about 10grams. Came out perfectly!
Lisa says
April 30, 2017 at 12:20 PM
I made these with a high quality gluten free flour and they turned out great!
Karina says
April 29, 2017 at 5:05 PM
Hi Katt! Readers have had success doubling the recipe and baking in the size pan you
suggested! It should be fine! And thank you so much!
Katt says
April 29, 2017 at 4:47 PM
Could I double the recipe and bake in a 9″x13″ pan with the same results? Or do you
recommend just making 2 batches? Thanks. Love your site.
Karina says
April 26, 2017 at 8:29 AM
Ah Melanie you’re welcome! Yay for good brownies!
Melanie Hampton says
April 25, 2017 at 11:15 PM
Wow. Just wow. I had pretty much given up making homemade brownies and resigned
myself to box mixes (still couldn’t find a real fudgy brownie) but now I have found the
perfect recipe. These were so darn simple and just amazing. I didn’t have caster sugar but
regular sugar worked just fine. Thank you for quenching my fudgy brownie craving
Valentina says
April 22, 2017 at 11:11 PM
OkM. If the kinds to ever leave a comment but I gotta say these brownies are the best
ever!! Easy and per instructions you can double or triple it without any difficulty (I have )! I
served it with chocolate sauce and brownies they were perfect! Also had them for
midnight snack on its own and they were still gorgeous cold!!!! I have tried most of your
recipes and they have never failed me
Thank you soooo much for your recipes they are. Epic just like you
Nayana says
April 21, 2017 at 12:33 AM
I made them for easter and everyone told me that these are the best brownies they’ve
every had, so thank you!
Lenore DeLitizia says
April 9, 2017 at 5:49 AM
My son has been telling me he wants to find a recipe for a fudgy brownie recipe. I can’t tell
you how long we’ve been searching. Well, I finally found it. I made them today, and he said
these are exactly what he was looking for. Thank you. It’s a keeper.
Anne says
April 5, 2017 at 11:07 PM
Do l use 1″ cup plain flour and 1 cup self raising

Holly says
March 31, 2017 at 7:08 AM
SO SO good! What kind of brownie sorcery is this??? I made these for a birthday in place of
a cake (it was the right choice!) So fudgy, gooey, and chewy! I love cakey brownies, but
these are so yummy!
Li says
March 31, 2017 at 6:42 AM
I added milk chocolate as chips in my brownies… they were charmazinggggggg
Lauren says
March 30, 2017 at 9:16 AM
Omg these are amazing!! Added chocolate chips for the kids and they loved them! Thanks
for the great recipe
Jenelle says
March 25, 2017 at 1:53 PM
Ok I know are supposed to eat batter but I still do. shh! Don’t tell the kids. Lol. Anyway first
time making this batter (brownies still cooking) and oh my goodness gracious I was in
heaven. I will never buy boxed brownies again
Russ says
March 23, 2017 at 8:09 AM
Best brownies ever!
Mackenzie says
March 20, 2017 at 2:33 PM
I’m going to be up front – while I like fudgy I don’t like FUDGY fudgy, but I HATE cake
brownies. So I did this recipe and put the brownies in for 32 minutes – perfection. Fudgy
enough to get me my fudgy kick without being too fudgy for me, and the crackly top was
PERFECT. I’m in love.
Janis says
March 19, 2017 at 12:43 PM
Made a pan of these for friends, everyone liked them! So moist and satisfying. Will add
chocolate chips next time.
alannah says
March 19, 2017 at 6:40 AM
Hi Karina,
I made these last night because I was craving chocolate and trying to procrastinate
studying : ) and they were absolutely amazing! My housemates devoured them and even
my bf who is not a chocolate addict like myself loved them! I added about a tsp of instant
coffee to them. Sooooooo good! Definitely satisfied my chocolate craving!
Alannah
Someone says
March 18, 2017 at 3:05 PM
I virtually NEVER comment on the internet but for this recipe I had too. This is the best
brownie recipe I have ever tried. Prior to this I could only make semi fudge brownies via
box The husband loved these too! I followed recipe to a tee and you did not disappoint.
ALD says
March 18, 2017 at 7:50 AM
Just made these brownies and while the taste and texture are lovely…. they absolutely do
not work as brownie bites! I tried to make them in mini cupcake pans for my son’s school
function and they completely flopped- they were sunken in and would not come out of the
cups. So… now we are eating delicious brownie crumbles at home! Learn from my mistake
and don’t mess with the perfection of this recipe!
D1na says
March 14, 2017 at 6:37 AM
These are hands down the best brownies. I baked in a glass dish so I should have baked it
for only 15 minutes… still very good!!
ayyyyyyy says
March 13, 2017 at 12:03 PM
Probably tried 10 different recipes for brownies in my life, this is the best by far!
I didn’t need to grease the pan, just line it with parchment paper and you’re set.
Also used melted coconut oil to get that hint of coconut, gives it an extra wow factor.
Michelle says
March 12, 2017 at 1:54 PM
Thank you so much for sharing this recipe! I had to improvise the vanilla with almond
extract and kahlua. Such a delicious and simple brownie.
Bree says
March 6, 2017 at 10:27 AM
I just made these and they’re delicious! What brand of cocoa powder did you use? I used
Hershey’s and I think they’d be even better with a higher quality of chocolate.
Susannah // Feast + West says
March 6, 2017 at 6:40 AM
Made these last night! My boyfriend and I loved them. I’ve had the hardest time finding a
delicious fudgy brownie recipe that isn’t from a box! I’ll definitely be saving this one.
Katey says
March 5, 2017 at 4:11 AM
These were sooo good! I even used organic pure cane sugar and they turned out amazing! I
set the timer for 25 min and when I checked them they seemed kinda jiggly in the middle so
I set the timer for 2 min longer. After eating them I think I will stick with the 25 min. After
they cool they aren’t jiggly at all.
Thanks for this recipe! My one complaint is I can’t seem to get the recipe to print!! Any
help would be greatly appreciated cuz I want to have this recipe on hand!! Thanks
Jolly says
March 3, 2017 at 12:17 PM
What if I don’t have a baking sheet? Can I just spray the pan with oil?
Raven says
March 3, 2017 at 8:26 AM
I ended up having to make these with brown sugar. I didn’t realize that I was totally out of
white! I made them anyways and they still turned out super yummy! Such a simple and
tasty recipe. Thank you!
Claire says
March 3, 2017 at 6:19 AM
Wow – these are incredible! I’m always dubious about brownies with no real chocolate in
but these was absolutely fudgey & delicious. I upped the recipe by 25% to fit my 9×9 pan.
25 mins and they were ready. I’ve eaten 2 just cutting them up!
Khilji says
March 3, 2017 at 4:14 AM
Hi! I never ever comment on anything but this time I really have to!!!! Just
toooooooooooooooooooooo good!
My family is a big food critic but these brownies they all loved and there were no
improvement suggestions. Must say- JUST RIGHT! I must admit this is my all time
favourite and easy brownie recipe!
Thank you! xxx
rifqah says
February 24, 2017 at 11:03 PM
Hi I am very eager to try this recipe. I was just wondering if they could be frozen?
Celina says
Made this tonight. Definitely has the perfect fudgy, gooey texture we were craving. Only
thing I’d do differently next time is use bitter chocolate. I found the sugar to chocolate
ratio was a bit too much. But then again I’m a bittersweet chocolate snob. Lol! Thanks for
sharing this great recipe…
Nanner says
I almost never comment on anything but I just have to. Thank you…this is it. This is the one.
My brownie fantasy wishes are permanently fulfilled. I’m in deep trouble because I have
these ingredients on hand almost all of the time. Followed the recipe almost exactly- just
used dark cocoa powder and had to use gluten free flour, plus my butter is salted. OMG, I
JUST ATE THREE! Yeah, no regrets either. Thank you so much for this amazing brownie
recipe!
Karina says
Hi Katy. 120 grams in one cup
Karina says
So happy to hear that Rachael!
Rachael says
February 18, 2017 at 4:41 AM
These are amazing! I used earth balance margarine instead of butter for a dairy free
version and they still turned out perfectly! This will become my go to recipe. Thank you!
nancy says
The two of us devoured the pan yesterday….made again today. If I may be so bold to
suggest when adding flour and cocoa do so by hand. Fold in till just barely incorporated.
First bake was 25 minutes, today will take out at 20 minutes. Thank you for a terrific
recipe, satisfied every sweet tooth in my head!
Karina says
Hi Stephanie! I’m guessing it shouldn’t make much of a difference if it goes in melted. If you
try it, please let me know how you go!
Karina says
Stephanie that’s so wonderful to hear! Yay for good brownies! Fudgy brownies are the
best! And if the hubby approves, then you know it a winner
Stephanie says
Sheer perfection. I had given up on finding a brownie recipe worth spending the time
making from scratch. I bake everything from scratch…everything except brownies. Even
recipes from t.v. chefs proved disappointing, cakey and weird textured. Not fudgey and
dense like you get from bakery brownies. I think the major difference, besides the obvious
genius, were the tips given to avoid brownie-making disaster. Thank you, Karina! My
dreams are finally answered. These were quick and easy and utterly decadent. My hubby
was gushing over these and I now have the recipe to keep his chocolate cravings satisfied.
Stephanie says

Do you think a tablespoon of lard would have the same effect as the oil? Btw…these are by
far the best from scratch brownies ever. They are made weekly here
Karla A Quinn says
Super Good! I doubled recipe & put in 9 x 13 pan. Cooked @ 30 minutes…..perfecto!
Karina says
That’s so wonderful Clair!
Clair says
This is the BEST! I was scouring Pinterest for a good brownie recipie without chocolate
chips (simply because we didn’t have any in the house and I really wanted to bake) and this
hits the spot! These are now my go-to!
Katy rose says

How much 1 cup is in gram? Please reply
Karina says
Lol Mandy YES!! I love how your brain works!
Mandy says
Pregnant and loved these! Only thing I didn’t do was use parchment paper, mainly because
I knew I’d be eating these straight out of the pan!
Courtney says
Literally the best brownies I’ve ever had I always make a double batch so I do let the cook a
extra 10-20 minutes depending on how gooey I want them thank you so much for this
recipe they are my go too
Erin says
Oh man! Just made these. I’m literally eating a warm one right now. Wow. I am 7 months
pregnant so this is pretty much nirvana in my mouth. Wow….omg.
Megan says
January 29, 2017 at 7:06 AM
I’m still trying to figure out why mine came out super thin…. I keep re reading the recipe to
see if I missed or didn’t add enough of something. Used a 8×8 pan but barely had enough
mixture to coat the bottom all the way. Any ideas of what happened?
Jcc says
Thanks. Tried so many recipes but this one will surely be the only recipe i will be using.
Till says
January 27, 2017 at 6:26 PM
Omg,these were so fudgy. I can’t believe it was only 2 cups of sugar, i used pure cane sugar,
came out perfect. I doubled the recipe made plenty. I see why you cut them in small
squares, they are so rich and decadent, can’t believe this recipe was on the lighter side,
than most brownies. I also loved the fact there was no dairy or soy, I’m allergic.
Hannah says
January 26, 2017 at 10:31 PM
Made these yesterday and they did not disappoint. Excellent! Fudgy and easy to prepare.
Only thing I did different was melt butter in microwave. Like another poster I have been
looking for a “best” brownie for a long time. Was disappointed with all I tried…. until these.
Thanks for sharing!
Taia says
January 25, 2017 at 11:21 AM
Hello.. question do I so stay the pan then place the parchment paper down or put the
parchment paper down then spray?
Cee says
January 23, 2017 at 12:20 PM
It is criminal how easy AND delicious these are. Arrest me then! Thank you for this recipe.
Best brownies from scratch I’ve ever made. Ever.
Sarah says
Do I spray the baking paper or the pan? And if I spray the pan then what is the reason I
need baking paper? I have a super delicious brownie recipe but I would totally try these
and would like to make them this weekend and try them. It would be AWESOME to have 2
great brownie recipes. It’s not often that happens
Marty says
I don’t have any parchment/baking paper what should I use instead?
Thu says
Can these brownies be used to make the base of an ice cream brownie cake?
DorothyAnn says
January 16, 2017 at 10:51 PM
Have searched a good many years for a great brownie. This is by far the best brownie
recipe I have ever made. I just quit looking any further. This is something I can teach my
granddaughters to bake.
Macy says

Absolutely delicious…especially with a few chocolate chips tossed in. Love that it’s a
slightly less guilty recipe too. Thanks for sharing!
ZOYA says
January 7, 2017 at 1:48 PM
OMG! PERFECT RECIPE!!! I just made these and wow! They are amazing. So perfect,
thank you for the best Brownie recipe I will forever use this recipe. I used coconut oil and
you we’re right, it made them very rich and just the right amount of fudgeyness. YUM!!!
Karina says
December 31, 2016 at 7:40 AM
Hi Sara. No o wouldn’t recommend it as it will throw the texture off!
sara says
can i replace sugar with honey? if yes what’s the quantity to use?
Wendy says

I am making brownie Christmas trees and want to cut into triangles, decorate the top and
insert candy cane for trunk but I’m worried that these might be too moist and fall apart. I
really want to try this recipe. Do you think they are too moist for that?
Amy says
Made these a couple of days ago and they are just incredible…I loved them so much I am
going to make them for Christmas! Can I make the batter the night before, or is it best
made fresh?
Ela says
December 5, 2016 at 6:51 PM
How long can i store this?
Deena says
December 3, 2016 at 8:41 PM
These brownies are FANTASTIC! The best I’ve EVER made! So fudgy and gooey and just
pure delicious.
Katharina says
I made these the other night and they were INCREDIBLE. Key word, were. They didn’t last
long :). I added walnuts because we love walnuts in our brownies, but otherwise these were
the perfect brownie!!!!! Can’t wait to make them again.
Emma Dalyna says
November 28, 2016 at 8:45 PM
Hi, how much does 1/8 cup sugar weigh in grams?
Megan Cochran says
OMG – I just made these, and they are hands down some of the best brownies I’ve ever
had. I used regular granulated sugar, dark chocolate cocoa powder, and added some mini
chocolate chips. They weren’t as fudgy as the pictures (I have a feeling I overmixed) but
they still turned out sooooo good!!
Nickolas says
November 21, 2016 at 3:24 AM
I made these last night and they are great. I add Reese’s pieces to them.
Karina says
Amanda almond flour will not work with these! I do have a flour less hazelnut brownie
recipe here http://cafedelites.com/2015/08/20/fudgy-flourless-hazelnut-brownies/
Amanda says
These look amazing! Do you think almond flour could replace the AP? – coworker is GF and
I’ve never cooked with any GF flours before but happen to have almond and pat flour at
home
Andie says
Tried it and i super love it!just the way i like it. Super fudgy..since i love caramel i put dulce
de leche as a topping.. i used silicon molder so it easier for me to remove it. Thanks for the
recipe..ill surely try this every week.
niki says
October 29, 2016 at 7:31 AM

Just made these and omg amazing!!! Just curious how did you get 16 brownies from a small
8×8 pan ? did you cut mini ones?
Kim says
October 27, 2016 at 12:36 PM
Great recipe!! I made the brownies today and I must say simply delicious….and tasted
better than the box mix. I extended the cook time by 5 minutes.
Silvana says
October 23, 2016 at 11:07 AM
Loved these! Was looking for a brownie with cocoa powder to cut costs but was extremely
skeptical of how it would taste. I think I like this recipe even better than my go-to
chocolate one – I can never usually get both a fudgy interior AND crispy top, but your
directions were super clear. Bravo!
Dki says
October 18, 2016 at 10:56 PM
Can I put chocolate chips and some nuts in them?

Adrienne says
October 18, 2016 at 5:10 PM
Been searching for the “best” brownie recipe for quite sometime now. I bake cookies,
cakes, breads, rolls, scones. And I am pretty proud of the outcome. But brownies? Tried a
lot of the “best” brownie recipe from pinterest as well. Almost gave up because I bought
some brownie mix from Costco last weekend. But, I have been really eyeing your recipe for
days. Told myself that if this recipe fails again, brownie mix it is! Your recipe is the only
recipe that best described the word “best”. My husband and I loved the brownie. Thanks
for the recipe! Baked mine by the way for 18 minutes,
Rene Nortz says
These are one of the basic food groups, right?! I made these using vegan butter, canola oil
and a gluten free 1:1 flour and they were incredible! The first pan disappeared that same
day since my family decided gluten and dairy free tastes delicious. I made a double batch in
a 13×9 pan the next day, and those have disappeared as well. Any time one of my GF and
DF creations gets rave reviews from the rest of my family, I know that recipe is a keeper. I
baked 25 minutes exactly and did not use parchment, just a good greasing, and they came
out super fudgy and did not stick to the pan. Thank you for a great recipe. I’ve made
brownies that I thought tasted good for years, but this one takes the cake (or the brownie)!
Faye Carney says
I made them tonight and I added peanut butter as well as walnuts which my family insisted
that I add them … they are delicious
Sydney says
I don’t comment often, but I had to for this. These brownies are amazing! I followed the
recipe to a “T”. I have some baking in my oven for the second time. Such an easy recipe, and
these brownies come out of the oven exactly how I like them, fudgy and rich. My baking
time was shorter, about 15 minutes, but that’s probably because my oven might be hotter.
Any way, I won’t be choosing any other brownie recipe from now on. Thanks for the recipe!
Karina says
Rene I do recommend the parchment paper as these are super fudgy and will stick!
Rene Nortz says
Is the parchment paper necessary or will a simple greasing of the pan suffice? These look so
good, and I appreciate Bema’s notes about her GF/DF substitutions as I am also gluten and
dairy free.
Karina says
Bema I appreciate your feedback and I’m sure others will too! Thank you for commenting!
And I’m so happy they turned out with your substitutions!
Bema says
I’m gluten free and dairy free so I used coconut oil instead of butter and a 1:1 gluten free
flour blend. I used olive oil for the cooking oil. The batter came together very well and had
a great consistency. After 20 min they were perfect. They taste really good and have a
great moist, chocolaty, flavor. I hope I don’t insult the author by changing the recipe, but I
wanted to let other people know that this recipe can be used to make a tasty gluten and
dairy free dessert! I’m sure the original is better, but I’ve found ‘normal’ recipes are the
best ones to use for gf/ df and then just make substitutions.
Karina says
September 26, 2016 at 6:12 PM
Hi Luna, You can definitely try it
Luna says
Do you think I can use coconut palm sugar instead? Thanks

Maryw says
September 25, 2016 at 7:45 AM
I am going to try these with a few tbsp of black cocoa!
Melodie says
This was AMAZING! !!!!!! Thank you for the simplest recipe and the most delicious
brownie I ever tasted!
Rita says
These brownies are so perfect. Thank you for giving me a new favorite brownie recipe.
Rich, fudge, everything you promise. Thanks thank you Xoxo
Jodie says
Best brownies I’ve ever made. The pan didn’t last 2 minutes. My bf ate them all! Now I have
to make another batch. Not that I’m complaining. Followed the recipe exactly as written
and the name says it all. Fudgy fudgy fudgy. I’d give 10 stars if I could!
Tiffany says
I don’t think I have ever actually made brownies before? Just from a box. These were so
easy and so good.
Michelle says
Could you just use coconut oil instead of butter? These look great btw!!!
Karina says
Hi Sarit. 110 grams.
Sarit says
Whats the weight of the butter?

Lucy @ Globe Scoffers says
Wow these look amazing! Bet they taste delicious to.
Dee says
These are the best brownie I’ve ever baked. 20 minutes is perfect for me – gooey and
slightly chewy
Karina says
Wahoo!
Karina says
That’s great to hear Thomas!
Thomas Coleman says

I made it exactly as written and it turned out perfect. What a hit!
maria f. says
Just made these. A,B,C, Delicious!
Karina says
Hi Saniya! Before melting
Karina says
Hi Nancy! I’d recommend a stevia baking blend such as Swerve or Natvia. They measure
1:1 with sugar and taste like sugar without leaving an aftertaste.
Nancy says

I wonder if I can sub stevia for sugar as I am diabetic.
Saniya says
These brownies have tempted me to bake them. Looks so heavenly. Btw, do I measure the
butter before or after melting? Thanks.
Karina says
Hi Babes. No, I wouldn’t recommend only brown sugar as it may affect the texture.
Karina says
Hi Misty. Please refer to STEP 2 in the recipe instructions (8-inch square baking pan).
Karina says
Yes. Please see the notes section in the recipe box

Kate says
Can you use regular sugar ?
Misty says
What size pan?
babes says
hello… can I use brown sugar instead ?? thanks
Karina says
Y.U.M!!! Yes! I’d love to try those cream cheese brownies too. They sound incredible
Adrian says

I made these last night…yum! I added pecans to the brownies. My sister said they reminded
her of the cream cheese brownies she used to get when she lived in Pittsburgh. I may have
to try that next. Thank you.
Karina says
I used regular unsweetened, but for richer brownies you can use dark
Sophie says
Regular or dark cocoa powder?
Karina says
Hi Gail. Yes that should work!
Karina says
Yes that should be fine Cindy

Cindy says
Can I use margarine instead of butter?
Gail says
I was wondering if this recipe could be doubled and baked in a larger pan?
Karina says
Hi Lorraine! 1 metric cup flour usually measures 110g or 3.8oz. For liquid, 1 cup is 250ml
or 8.4 fluid oz.
Lorraine Yardley says
August 29, 2016 at 11:12 PM
These brownie sound fabulous ,however l find following your recipe difficult as it is all in
cup size .Can you tell me in metric what a cup is .
I would really appreciate it if you could.
Many thanks Lorraine
Bethany @ Athletic Avocado says
August 29, 2016 at 9:23 PM
these brownies are literally PERFECTION! So fudgy and gooey and chocolately! I want
them all!
Raumali says
August 29, 2016 at 2:45 AM
Just made them, hands down, best brownie I ever made
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You are here: Home / Recipes / Best Fudgy Cocoa Brownies

AUGUST 28, 2016 BY KARINA — 159 COMMENTS

WITH ALL OF THE BROWNIE MAKING GOING ON HERE, I DO

1. Whisk your butter and sugar really well.

I mean….do you SEE the fudginess down there?????

Biting into these is pure R-rated heaven.

Best Fudgy Cocoa Brownies 4.9 from 63 reviews

½ cup unsalted butter, melted

1. Preheat oven to 175°C | 350°F.

FILED UNDER: CAKES, BLONDIES AND BROWNIES, DESSERT, RECIPES

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June 15, 2017 at 5:21 AM

Sandra Roberts says

June 10, 2017 at 4:30 AM

Sandra Roberts says

June 10, 2017 at 3:32 AM

June 9, 2017 at 4:11 AM

June 7, 2017 at 6:34 PM

I want to make eggless one. How do i do it?

June 5, 2017 at 8:09 PM

Hi Uj. Yes perfect!

June 5, 2017 at 8:00 PM

June 2, 2017 at 3:14 AM

May 31, 2017 at 11:48 PM

May 28, 2017 at 1:36 PM

May 26, 2017 at 4:39 PM

Sorry, baking noob here. i’m trying to convert it to grams here.

½ cup unsalted butter, melted – 113.40 grams?

May 25, 2017 at 10:18 PM

I’m so happy to hear that Priscilla!

May 25, 2017 at 10:17 PM

Hi! Yes you can use vegetable oil

May 25, 2017 at 8:52 PM

Can i use a vegetable oil instead of olive oil?

Priscilla PYLE says

May 25, 2017 at 2:09 PM

May 22, 2017 at 2:57 AM

May 22, 2017 at 1:51 AM

May 19, 2017 at 4:07 PM

May 16, 2017 at 12:42 AM

May 14, 2017 at 4:15 AM

This recipe sounds delicious. Anyone try freezing them?

May 13, 2017 at 2:34 PM

May 12, 2017 at 9:34 AM

Truly amazing! I’ve made 2 versions of this recipe:

I highly recommend using Ghiradelli Cocoa Powder

May 9, 2017 at 11:30 PM

May 8, 2017 at 12:28 AM

May 7, 2017 at 10:02 PM

May 7, 2017 at 9:37 AM

May 5, 2017 at 9:51 PM

That’s so wonderful Tammy!!!

May 5, 2017 at 9:25 PM

May 4, 2017 at 10:15 PM

May 3, 2017 at 3:04 PM

May 2, 2017 at 8:31 AM

May 2, 2017 at 7:46 AM

Best damn brownies I’ve ever made or had

Rose Smith says

May 1, 2017 at 5:32 AM