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fudgy brownie recipe with cocoa powder
- Total Time: 65 minutes
- Yield: 16 brownies 1x
- Diet: General
Description
This recipe yields incredibly rich and dense fudgy brownies with a signature crinkly top, elevated by a sweet and salty homemade salted caramel swirl.
Ingredients
- 225 g unsalted butter, melted
- 300 g granulated sugar
- 100 g packed light brown sugar
- 3 large eggs, room temperature
- 10 ml vanilla extract
- 85 g unsweetened cocoa powder, sifted
- 125 g all-purpose flour
- 5 g fine sea salt
- 2.5 g flaky sea salt (for caramel)
- Ingredients for salted caramel swirl (granulated sugar, water, unsalted butter, heavy cream)
Instructions
- Make Caramel Swirl: Preheat oven to 350°F (175°C) and line a 9×9 inch pan with parchment paper. To prepare the caramel, combine sugar and water in a saucepan and heat until it reaches a rich amber color (5-8 minutes), avoiding stirring. Remove from heat and carefully whisk in butter, then heavy cream, and finally salt. Let the caramel cool for 15-20 minutes until just warm.
- Prepare Brownie Batter (Wet): Melt 225g butter in a microwave-safe bowl. Whisk in granulated sugar and brown sugar until glossy. Whisk in the eggs one at a time until fully incorporated, then stir in vanilla extract.
- Combine Wet and Dry: In a separate bowl, whisk together cocoa powder, flour, and fine sea salt. Gradually add the dry mixture to the wet mixture, mixing with a spatula until just combined. Be careful not to overmix to maintain a fudgy texture.
- Layer and Swirl: Pour about two-thirds of the brownie batter into the prepared baking pan, spreading evenly. Dollop two-thirds of the cooled salted caramel sauce over the batter, then pour the remaining brownie batter on top. Using a knife or skewer, gently swirl the caramel and brownie batter to create marbled patterns.
- Bake Until Fudgy: Bake at 350°F (175°C) for 25–30 minutes. The edges should be set, and a toothpick inserted into the center (avoiding a caramel pocket) should come out with moist crumbs.
- Cool Completely: Remove from the oven and allow the brownies to cool completely in the pan on a wire rack for at least 2–3 hours. This step is crucial for achieving a dense fudgy texture and clean slices.
Notes
To avoid a cakey texture, do not overmix the batter; stop folding as soon as the flour disappears. For best results, ensure your eggs are at room temperature for better incorporation. If desired, you can use a high-quality store-bought caramel sauce for convenience instead of making it from scratch.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300 calories
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg