Cocoa Fudge BrowniesThick, fudgy, deeply chocolatey brownies with that iconic crinkle top. No boxed mix needed.Download recipe cardCook Mode: OFFIngredientsDry1 cup (120g) all-purpose flour1/2 tsp baking powder1/2 tsp salt1/2 cup (43g) unsweetened cocoa powder1 tsp espresso powder (optional, but it deepens the chocolate flavor)Wet3/4 cup (170g) unsalted butter2 tbsp neutral oil (canola, vegetable, or coconut)1 and 1/3 cups (265g) granulated sugar, divided2 large eggs1 large egg yolk2 tsp vanilla extract (optional, but recommended)Mix-ins3/4 cup (128g) chocolate chipsSteps1Preheat oven to 350°F (175°C). Line a 9x9-inch pan with parchment paper and give it a light spray of non-stick spray.2Sift together 1 cup flour, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 cup cocoa powder, and 1 tsp espresso powder into a large bowl. Set aside.3In a medium saucepan over medium heat, melt 3/4 cup butter with 2 tbsp oil and 1/3 cup of the sugar, stirring frequently. Remove from heat once fully melted.4In a large bowl, combine 2 eggs, 1 egg yolk, 2 tsp vanilla, and the remaining 1 cup of sugar. Beat the hell out of it — whisk vigorously for a few minutes until the mixture turns pale. This is what creates the crinkle top, so don't hold back.5Slowly pour the warm butter mixture into the egg mixture a little at a time, whisking constantly as you go. Don't rush this step.6Add the dry ingredients and 3/4 cup chocolate chips. Fold gently with a spatula until just combined — stop the moment you can't see flour anymore.7Pour into the prepared pan and bake for 28–30 minutes, until the top looks set and a toothpick comes out with a few moist crumbs.8Cool completely in the pan before slicing. They'll be gooey and fall apart if you cut too early — worth the wait.