If you like rich, chewy, salty brownies then this recipe for extreme fudge brownies is perfect for you!
Some recipes for brownies require chocolate and some require cocoa powder. Mine is a cocoa powder one!
I’m never fully satisfied with full oil or full butter brownies so I developed this recipe to capture the best qualities of each. Butter is a rich flavor but oil is what gives brownies that really gooey texture. That’s why boxed brownies are often the simplest and fudgiest!
Thoroughly whip the melted butter and sugar together. Then add the eggs and vanilla extract. Whisk or beat until the mixture becomes light in color and fluffy.
Mix in the flour, cocoa powder, and salt.
Then add in the oil and mix until fully incorporated.
This recipe for extreme fudge brownies is open for you favorite add ins! A few suggestions are walnuts, chocolate chunks, caramel chunks, peanut butter chips!
Bake in a 7 x 7 or 8 x 8 square pan!
Cut brownies with a greased knife and use chopping motions instead of sliding motions to prevent the brownies from sticking and crumbling!
If you want the same triangle pieces that I have. Cut the brownies into four quadrants. Then cut each quadrant with two diagonal slices. You’ll get 16 triangular slices of these extreme fudge brownies.
Check out some of my other chocolate recipes!
Extreme Fudge Brownies
Ingredients
- 4 Tbsp Unsalted Butter, melted
- 4 Tbsp Vegetable Oil
- 1 Cup White Sugar
- 2 Eggs, Large
- 1 tsp Vanilla Extract
- ½ Cup All-Purpose Flour
- ½ Cup Unsweetened Cocoa Powder
- ½ tsp Kosher Salt
Instructions
- Preheat oven to 350°.
- Whip the melted butter and sugar together until properly combined.
- Add the egg and vanilla extract and thoroughly whip until the mixture turns a little fluffy and light.
- Fold in the flour, salt and cocoa powder. The mixture will be a little dry.
- Then add the oil and mix thoroughly.
- Spread the brownie batter into a parchment paper lined 8 x 8 pan and bake for 18 – 20 minutes.
- Once fully cooled, use a greased knife and cut the brownies!