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Baking recipe · from the recipe book

Fudgy Dark Cocoa Brownies

Deeply chocolatey brownies with a crackly top and a dense, fudgy center.

Fudgy Dark Cocoa Brownies

Ingredients

  • ⅔ cup140 gUnsalted buttercut into pieces
  • ⅔ cup110 gSemisweet chocolate chips
  • 1 cup200 gGranulated sugar
  • 3½ tbsp packed50 gBrown sugar
  • 3 large150 gEggsat room temperature
  • 1½ tsp6 gVanilla extract
  • ½ cup45 gUnsweetened cocoa powder
  • ⅔ cup85 gAll-purpose flour
  • ½ tsp3 gSalt
  • 15 gEspressocooled
  • ¾ tsp3 gCanola oil

Steps

  1. Preheat the oven to 350°F (175°C). Brush an 8-inch square pan with the canola oil and line it with parchment, leaving an overhang.
  2. Melt the butter in a saucepan over low heat, remove from the heat and stir in the chocolate chips until smooth and glossy.
  3. Whisk the granulated sugar and the brown sugar into the warm chocolate mixture, then let it cool for 5 minutes.
  4. Whisk in the eggs one at a time, then the vanilla and the espresso, and whisk hard for 1 minute until thick and shiny; this builds the crackly top.
  5. In a small bowl, whisk together the unsweetened cocoa powder, the flour and the salt to make the dry mix.
  6. Fold the dry mix into the chocolate batter just until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 25 to 28 minutes, until the edges are set and a toothpick in the center comes out clean or with a few moist crumbs but no wet batter.
  9. Cool in the pan on a rack for at least 1 hour, then lift out with the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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