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, flaky crust. You must give these brownies a try.

Needless to say, they were a big hit when these warm brownies were paired with a scoop of vanilla ice cream or whipped cream topped with fresh raspberries, or decorated 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!

Prep Time: 10 minutes

Bake Time: 35 minutes
Category: Dessert
Yields: 1 loaf pan (9x5 inches)

Ingredients

   Dry ingredients

•    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

   Wet Ingredients

•    1/4 cup of melted butter 
•    1/4 cup unflavored oil 
•    2 large eggs (cold)
•    1 teaspoon vanilla extract
•    1/4 cup water

Requirements:

• Baking pan - Used a loaf pan 9x5 inches
• Parchment paper or aluminum foil

Instructions

• 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 whisk. 
• Add the eggs one by one and whisk 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 a 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 the 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!