Clean recipe · butternutbakeryblog.com
Easy Fudge Brownies
Influenced by the rising cost of chocolate, this easy brownie recipe gets its chocolate richness from just cocoa powder. Along with a few pantry-staple ingredients, you likely already have everything you need to bake these! But don't be fooled by the ease (and don't be scared by the mayo), as these brownies are just as rich and fudgy as any made with expensive chocolate.
Original recipe: butternutbakeryblog.com
- Yield:
- 16 servings
- Prep:
- 1 hr 15 min
- Cook:
- 25 min
- Total:
- 1 hr 40 min
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Ingredients
- 1/2 cup (112g) unsalted butter*, sliced
- 2/3 cup (55g) natural unsweetened cocoa powder or dutch-processed cocoa powder, spooned and leveled
- 2 large eggs
- 2 1/4 cups (250g) powdered sugar, spooned and leveled
- 1/4 cup (50g) mayonnaise (just trust me)
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 2/3 cup (85g) all-purpose flour, spooned and leveled *see notes for GF
- 3/4 cup (135g) semisweet chocolate chips*
Instructions
Easy Brownies
Preheat the oven to 325F and grease the inside of an 8×8 baking pan. Line with a sheet of parchment paper to cover the bottom and two sides with some overhang for easy removal.- In a measuring glass or small bowl, microwave the butter until melted. Mix in the cocoa powder until smooth and glossy. Set aside.
- In a large bowl, vigorously whisk together the eggs and powdered sugar until completely smooth, about 1 minute (when measuring the powdered sugar, make sure to spoon it into your measuring cup and level it off with a flat edge for a light and fluffy cup). Then whisk in the mayonnaise, vanilla, and salt.
- Scrape in every last bit of the butter and cocoa mixture and whisk to combine. Switch to a rubber spatula and fold in the flour and chocolate chips.
- Spread the batter in the pan and bake for 25 to 30 minutes (start at 25 minutes – it’s best to under than over bake!) or until the surface has that classic paper top and the center does not move when the pan is nudged.
- Drop the pan against a hard surface when they’re fresh from the oven to deflate the brownies and further that fudgy consistency. Allow to cool at room temperature for about 10 minutes, then transfer to the refrigerator to cool completely, about 45 minutes.
- Once cooled, lift the brownies out, slice, and enjoy! PS the center pieces tend to be extra gooey, so run a knife underneath to help release them from the paper.