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The Ultimate Fudgy Cocoa Brownies

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If you like your brownies fudgy, then this cocoa brownie recipe will make you melt. Made with Einkorn flour, European butter, and Dutch process cocoa, these are the ultimate fudgy cocoa brownies, complete with a crunchy chewy crust.

ultimate fudgy cocoa brownies

Now I am not a brownie snob…put me in front of a brownie and watch it disappear. BUT, I can be wooed to another table if there is a rich ooey-gooey fudgy brownie being served up. We’re talking stick-to-the-fork melt-in-your-mouth eat-the-whole-pan kind of goodness. When fudge marries chocolate cake, this is what you get.

I’ll be honest, sometimes it’s just easier to whip up a batch of brownies from a box, but when the mood strikes, and you need to get rid of that butter taking up space in your fridge…make these brownies. Not just any brownies. The ultimate fudgy cocoa brownies.

These are not difficult to prepare folks…you just need the right ingredients and patients. The brownies will be done soon enough.

So what makes brownies fudgy anyway?

Fat. Plain and simple. In this case butter fat and cocoa. A higher fat-to-flour ratio makes them fudgy rather than cakey. If you don’t want your brownies to be fudgy then you can see yourself to the door. Ahem, I mean add more flour. Cakey brownies are good too right? Right.

ultimate fudgy cocoa brownies

What do you need to make the ultimate fudgy cocoa brownies?

  • Butter. You know, the good stuff that goes straight to your thighs. European style is preferred. It needs to be hot and melted.
  • Sugar. You’ll need brown and white. Even-steven.
  • Eggs. The chicken variety.
  • Cocoa. A combination of natural cocoa and Dutch-process cocoa. This adds to the fudgy effect we are after and goes great with the cinnamon.
  • Vanilla. A high-quality vanilla extract goes a long way in this recipe. Don’t use artificial vanilla. Vanilla enhances chocolate by adding creaminess, balancing sweetness, and countering acidity and bitterness.
  • Einkorn Flour. Typically the star ingredient in my recipes, it takes the back seat in this one as too much flour will give us those cakey brownies we don’t want. Or maybe you do?
  • Salt. Because salty and sweet just go together. Duh.
  • Cinnamon. The sweet and woody taste of cinnamon goes quite well with chocolate.

Now that we have our ingredients nailed down let’s get to the easy part.

ultimate fudgy cocoa brownies

How to make the ultimate fudgy cocoa brownies:

  1. Start by preheating that oven to 300°. Nice and toasty.
  2. Now find your favorite (more on that later) 8” x 8” square pan and grease and flour it so the fudginess doesn’t stick so bad. You can use melted butter for this or coconut oil, avocado oil, walnut oil…you get the picture.
    • Note: if you don’t have an 8” x 8” pan you can also use a 9” x 9” pan, but you will need to reduce your baking time accordingly.
    • Pro Tip: You can also line your pan with parchment paper rather than greasing and flowering, which will make it easy to lift the brownies out and cut them. Then you can arrange them on a decorative plate or platter.
  3. In a large bowl sift together your sugar, cocoa, Einkorn flour, and salt. I know I know…sifting is such a pain. (You can skip this part, but it really does help everything combine smoothly). Once sifted, set the dry ingredients aside and move to the next step.
  4. Get out your stand mixer with a whisk attachment. If you don’t have one you can use a hand mixer, but I highly recommend a stand mixer as it makes the process so much easier. Now, beat the eggs on medium-high speed until light yellow and fluffy.
  5. Then slowly add the dry ingredients. Follow with the melted butter and vanilla and mix (on low speed) to combine. Be careful not to overmix.
  6. Use a spatula and scrape all that gooey chocolate into your pan. Slide it into the oven and bake for 50-60 minutes, or until a toothpick comes out (mostly) clean.
  7. Let them cool for a few minutes then cut your squares while the brownies are still warm, which will give you a cleaner cut. Then let them fully cool before eating.
  8. Optional: sprinkle a little sea salt on top for an extra punch of salty to counter the sweet fudginess.

Now back to that favorite pan I was talking about…

the ultimate fudgy cocoa brownies

Should you use Aluminum, Glass, or Stoneware to make brownies?

I’ll tell you some key differences and let you decide.

Aluminum:

This is the ideal material for baking because it is an efficient heat conductor, and your brownies will bake evenly throughout. Most professionals will use aluminum. My only gripe about aluminum is that everything sticks more, so if you are using this type of pan be sure not to skimp on the greasing and dusting phase of the recipe or use the parchment paper method. I prefer Fat Daddio’s for aluminum baking pans. They are thick, anodized and made in the USA.

Glass:

Glass pans are like insulators. They take longer to heat up and then retain the heat longer after you take them out of the oven. Because of this, the brownies may take longer to be fully done in the center. You will be leaning more towards the 1 hour + bake time and don’t be surprised if your edges are a bit chewy. (Although that can be a good thing with brownies). Also, be aware that most glass pans have tapered sides not straight, so your edge pieces will reflect that when you cut them.

Stoneware:

While these are great for straight out of the oven presentation, they are also the trickiest to understand. Depending on how your stoneware was made (mold or hand-thrown) will determine how many air pockets are in the dish, which will affect the rate of heat transfer. If you are using this type of pan I suggest checking the brownies after 45 minutes and adjusting from there.

What is the toothpick test method?

Insert the toothpick into the center of the brownies. How clean it comes out will give you a good indication of how done they are. If it comes out with wet batter, keep baking. If it comes out with some wet crumbs stuck to it, you may want to bake a few more minutes. Typically, the brownies are done when the toothpick comes out completely clean, but since these are supposed to be gooey fudgy cocoa brownies it is ok if there are still some wet crumbs. This will especially be the case if you used a glass or stoneware pan for baking.

ultimate fudgy cocoa brownies

Can I substitute the butter for coconut oil?

Yes, coconut oil can be substituted in this recipe with a 1:1 ratio. Since we are using melted butter to begin with, melted coconut oil will blend just as easily. Just know that the flavor will be a bit different.

How to store the brownies:

You mean you didn’t eat them already? Covered with plastic wrap they can be left at room temperature for a couple of days. After that, I recommend storing them in the refrigerator (seriously? you still have some left?).

What type of brownies do you prefer? Leave a comment and let me know.

Looking for more sweet treats? Check out my other goodies!

the ultimate fudgy cocoa brownies

The Ultimate Fudgy Cocoa Brownies

Mouthwatering fudgy cocoa brownies made from scratch. Discover the perfect balance of chocolatey goodness and fudgy texture.
Print Recipe
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes

Ingredients

  • 4 Large Eggs
  • 1 cup Unsalted Butter-melted European Style is recommended
  • 2 tsp Pure Vanilla Extract
  • 1 cup Granulated Sugar-sifted
  • 1 cup Dark Brown Sugar-sifted
  • 1 cup 100% Natural Unsweetened Cocoa-sifted
  • 1/4 cup 100% Dutch-Process Unsweetened Cocoa-sifted
  • 1/2 cup Einkorn Flour
  • 1 tsp Salt
  • 1 tsp Cinnamon

Instructions

  • Preheat oven to 300°
  • Grease and flour an 8" x 8" square aluminum pan. Alternatively, you can line the pan with parchment paper.
  • In a large bowl, sift together the dry ingredients.
  • In a stand mixer with a whisk attachment, beat the eggs on medium-high speed until light yellow and fluffy.
  • Slowly add the dry ingredients to the egg. Then add the vanilla and the slowly pour in the hot melted butter.
  • Mix on low to combine all ingredients. Be careful no to overmix.
  • Pour the batter into your prepared pan and bake for 50-60 minutes or until a toothpick comes out (mostly) clean. Enjoy!

Notes

  • If you don’t have an 8” x 8” pan you can also use a 9” x 9” pan, but you will need to reduce your baking time accordingly. Check for doneness at the 40-minute mark.
  • If you use a glass or stoneware pan, be prepared to let the brownies bake longer and know that the edges will get done faster and be a bit chewier.
  • Store at room temperature covered with plastic wrap.
Course: Dessert
Cuisine: American
Keyword: brownies, einkorn brownies, fudgy brownies
Servings: 16

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