Now you don’t need to melt the chocolate to make brownies; you can make brownies in a single bowl. Just mix all in one bowl and make your freaking brownies in just 5 minutes with delicious taste.
Every one of us has his or her forever favorite treat which can make life better and sweeter for us; even for a while! The recipe we chose to share with you today, we bet, will become your top forever favorite treat; it will be one of those little luxuries you can’t live without and why not if it is the fudgiest cocoa brownies ever!
No matter what is the occasion you bake them for, these simple, scrumptious and fudgy at the edges of the pan brownies are always a big hit. They will be your family’s thing to eat; especially that they have that special deep and bittersweet chocolate flavor.
Do you wonder whether they are as delicious and fudgy as those you once bought from the bakery? Well, this is the recipe for the most perfect cocoa brownies you have ever eaten. To ensure you get that outstanding result, below we provide you with detailed tips and tricks on how to make ultimate fudgy and chewy brownies.
Preparation Tips and Tricks:
- White sugar can also be used in this recipe in case you don’t have caster sugar.
- You can use half light brown as it is the one which makes the brownies fudgy and half white to get chewier brownies.
- Make sure to whisk the butter and sugar very well.
- To make the top of your brownies crackly beat in your eggs for a minute
- When you add the flour and cocoa powder don’t over-beat because that incorporates too much air in the batter hence makes the brownies look like a cake.
- If you are looking forward to baking the fudgiest brownies ever don’t over bake them. Also, try to bake them on the top shelf of the oven, not the middle shelf as the latter will dry them.
- Use only warm and melted butter because it is the ingredients that will melt both the white and light brown sugar.
- 1/2 cup unsalted butter, melted
- 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
- 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup all purpose (or plain) flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- Preheat your oven to 175° C | 350° F before moving to the nextstep.
- Another must-to-do thing is greasing your 8-inch square baking pan using a cooking oil spray, and then line with parchment paper.
- Use a medium-sized bowl to whisk well the melted butter, sugar ,oil for about a minute. Add vanilla and eggs and beat all together for another minute until you get lighter in color mixture.
- Sift in the dry ingredients you have; the flour, cocoa powder as well as salt before folding them gently into the mixture you made. When the dry ingredients are well-combined with the wet ingredients stop beating because over-beating will incorporate too much air into your brownies hence changes their texture.
- Pour the batter into the already greased baking pan. Then immediately smooth the top. You can top it chocolate chips or chocolate chunks if you like that.
- Bake in preheated oven for 20 to 25 minutes. You can know that the brownies are baked when their center doesn’t jiggle knowing that the brownies will continue to bake out of the oven in the hot pan.
- When you remove the baking pan from the oven let the brownies cool in the pan for a few minutes before slicing into brownies.
- If caster sugar is not available, you can use regular white granulated sugar. Use half light brown and half white sugar for fudgier brownies.
- Whisk sugar and butter well.
- Beat eggs very well for 1 minute. This will help you maintain a crackly top on the brownies.
- After adding the cocoa powder and flour, don’t overbeat the brownies batter. It will add air in the batter that gives you the cake like the texture brownie. Cakey is good but not in this recipe friends.
- Don’t overbake the brownies; I bake them for 21:30 minutes exactly. You can bake more if you want, but I do not recommend it if you like fudgiest brownies. Do you remember? I promised to give you fudgiest brownies.
- I baked the brownies on the top baking shelf of the oven. I found that if you cook on the middle shelf, it will bake brownies a little bit faster and dry them out.
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