1 cup (3.5oz/100g) good quality, unsweetened cocoa powder
7 oz (200g) roughly chopped chocolate or large chocolate chips
Preheat oven to 175°C 350°F.
Lightly grease an 8x12-inch baking pan with cooking
oil spray. Line with parchment paper (or baking
paper); set aside.
Combine melted butter, oil and sugars together in a
medium sized bowl. Whisk well to combine. Add the
eggs and vanilla; beat until lighter in colour
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).
Fold in 3/4 of the chocolate pieces.
Pour batter into prepared pan, smoothing the top
out evenly, and top with remaining chocolate
Bake for 25-30 minutes for just under done
brownies (fudgier texture) or until the centre of
the brownies no longer jiggles and is JUST set to
OR 35-40 minutes if you like your brownies well
set and firm.
NOTE- Brownies will continue baking and set in the
hot pan out of the oven. If testing with a
toothpick, the toothpick should come out dirty for
After 15-20 minutes, carefully remove them out of
the pan and allow to cool to room temperature
before slicing into 16 brownies. They set while
OPTIONAL ADD INS- Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, ra
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