My first Fudgy Cocoa Brownies

The other day I was craving for something sweet but no idea exactly what, yet still with a few clear requirements: creamy but with no cream, sweet but not so sweet, with ingredients that I have on hand and definitely easy and fast…

Searching Mr Google I’ve found this recipe of Best Fudgy Cocoa Brownies. Honestly I never did brownies (yes, I know, shame on me) … but I’ve checked the ingredients and the process and I’ve decided to give it a try.

I’m not familiar with the quantities so I needed to convert them, not sure the conversion is ok but the result was delicious and with the perfect consistency πŸ˜‰: creamy but with no cream, sweet but no so sweet, a few ingredients, and for sure easy and fast.

And because I never can follow a recipe, here is my version of My First Fudgy Cocoa Brownies.


Ingredients:

  • 100 g of unsalted butter, melted and hot
  • 1 tablespoon of extra virgin olive oil
  • 250 g granulated sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 65 g all purpose flour
  • 50 g unsweetened cocoa powder
  • a pinch of salt
  • chocolate chips and chopped almonds (optional)

How to do it:

Preheat oven to 350Β°F (175Β°C).

Line with baking paper an 8-inch square baking pan and set aside. I don’t have an 8-inch square baking pan but I have a rectangular one and it worked as well.

Mix together and whisk well the hot melted butter, oil and sugar in a bowl. Then add the eggs and vanilla and whisk until lighter in colour, for around 1 minute.

Sift in flour, cocoa powder and salt. And if you are distracted like me you can also add a pinch of black pepper πŸ€ͺ (I though is the salt instead was the pepper).

Gently fold the dry ingredients into the wet ingredients until just combined but not over mix as will affect the texture of your brownies.

Pour the batter into the prepared pan, smoothing the top out evenly and I’ve sprinkled some chocolate chips and chopped almonds.

Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch. If you test with a toothpick, the toothpick should come out dirty, all the opposite than normal πŸ€ͺ

Remove and allow to cool to room temperature before slicing it.

Well, I may have not waited enough until it cooled down, as the perfume was too tempting but it was super delicious πŸ˜‹

And here they are, my first brownies: creamy but with no cream, sweet but not so sweet, with a little bit of kick from the black pepper, with ingredients that I have on hand and definitely easy and fast.

Enjoy!

And recently one dear friend Sophie from Food Zesty published a recipe for Flourless Fudge Brownies definitely next to try πŸ˜‰


MY FIRST FUDGY COCOA BROWNIES

  • Difficulty: easy
  • Print

Creamy but with no cream, sweet but no so sweet, a few ingredients, and for sure easy and fast.

Ingredients

  • 100 g of unsalted butter, melted and hot
  • 1 tablespoon of extra virgin olive oil
  • 250 g granulated sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 65 g all purpose flour
  • 50 g unsweetened cocoa powder
  • a pinch of salt
  • chocolate chips and chopped almonds (optional)

Directions

  1. Preheat oven to 350Β°F (175Β°C).
  2. Line with baking paper an 8-inch square baking pan and set aside.
  3. Mix together and whisk well the hot melted butter, oil and sugar in a bowl. Then add the eggs and vanilla and whisk until lighter in colour, for around 1 minute.
  4. Sift in flour, cocoa powder and salt. And if you are distracted like me you can also add a pinch of black pepper πŸ€ͺ (I though is the salt instead was the pepper).
  5. Gently fold the dry ingredients into the wet ingredients until just combined but not over mix as will affect the texture of your brownies.
  6. Pour the batter into the prepared pan, smoothing the top out evenly and I’ve sprinkled some chocolate chips and chopped almonds.
  7. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch. If you test with a toothpick, the toothpick should come out dirty, all the opposite than normal πŸ€ͺ
  8. Remove and allow to cool to room temperature before slicing it.
  9. Enjoy!
  10. Course: Sweet Author: Ribana, Prep time: 30 minutes


Wish you all a wonderful weekend!

Stay safe and enjoy cooking and baking!

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I love traveling, cooking and enjoying this beautiful world.Β 
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67 thoughts

  1. You are a scientist in cooking department. The results are, feeling delicious just by looking at it 😍.πŸ˜‹ Wonderful recipe, ice tried twice with Bourbon biscuit and I googled it 😜. It still tasted so good 😸 Luckily it came out so well on both times. Yummy recipe again, the only thing I am feeling is, I’m hungry again, I just had a bowl of rice πŸ˜³πŸ˜‚πŸ˜œ. have a wonderful weekend βœ¨πŸ’πŸ˜Έ

    1. Hahaha…thank you Simon! with Bourbon πŸ₯ƒ…hmmm…yummy πŸ˜‹ Next time I’ll put some liquor in it too πŸ˜‰
      I hope your weekend was great! Wish you a lovely week ahead! πŸ˜‰

  2. Do you know why the recipe has butter but then also a small amount of oil? I’m wondering what that does in the recipe.

  3. Looks delicious! I love recipes that require simple ingredients often laying around in our kitchen capboards. Thanks for sharing and have a good weekend 😊 Aiva

      1. Same here in converting it from cups to grams πŸ€ͺ
        But you may click directly on the link of the original recipe and that’s in cups πŸ˜‰

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