Fudgy Cocoa Brownies
The only decadent brownie recipe you'll ever need. It is everything a brownie should be - fudgy, gooey and slightly crunchy on the top. It is a total crowd pleaser!
Ingredients
- 200 g just under 2 sticks butter
- 200 g (1 cup) white sugar
- 100 g (½ cup) soft brown sugar – must be soft not granulated
- 3 eggs lightly beaten
- 1 teaspoon vanilla extract
- 120 g (1 cup) cocoa powder
- 62 g (½ cup) plain flour
- ¼ teaspoon salt
- 1 teaspoon instant coffee granules
- 160 g good quality chocolate chopped (and/or nuts, dried fruit etc.)
Instructions
- Preheat the oven to 150 Degrees Celsius (300 F) and line a 20cm x 30cm (8 x 12 inch) baking pan * with baking paper, ensuring the baking paper over hangs the edges of the pan – this makes it easier to take it out once it is baked.
- Chop the butter into large chunks and place in a medium saucepan over low-medium heat.
- Once the butter has completely melted, mix in white and brown sugar and then add eggs and vanilla extract and whisk until combined.
- In a small bowl sift cocoa, flour and salt. Add coffee and whisk to combine. Add this mixture to the butter, sugar and egg mixture and gently fold until combined.
- Stir in the chocolate (or nuts etc.) then spoon the mixture into prepared pan, smoothing it out with a spatula.
- Bake for 25-30 minutes. The brownie should be set on the top but still slightly gooey on the inside. All ovens vary so be sure to check them after 25 minutes.
- Let the brownie cool in the pan for at least 15 minutes then lift the edges of the baking paper and transfer the whole brownie to a chopping board and cut into squares.
Notes
I like to cut the edges off my brownie before cutting into squares, for a neater finish. If I haven’t eaten all the trimmings (which is rare), then I freeze them and use them for cakepops, snacks, or cake crumb decorations.
The brownie can be stored in an airtight container for up to a week and also freezes really well.
* You can also bake this in a 20cm x 20cm pan (8×8 inch). Just be sure to increase baking time to 50 – 60 minutes.