Chewy Chocolate Brownies

Chewy Fudgy Brownies

Ultra-rich and decadent brownies made with Elufa Cocoa Powder, dark chocolate, and sweetened condensed milk for that perfect chewy center and crackly top. A crowd favorite you’ll bake again and again!

Time

• Prep & Mixing: ~20 minutes

• Baking: 28–32 minutes at 350°F (175°C)

• Cooling: ~1 hour (optional chilling for clean slices)

Pan Size

8×8-inch square pan, greased and lined with parchment paper

Ingredients

• ¾ cup (75g) Elufa Cocoa Powder, sifted

• 1 tsp Elufa Cocoa Powder (optional, for deeper flavor)

• ¾ cup (170g) salted butter

• 2 tbsp neutral oil (canola, vegetable, or sunflower)

• 1 cup (200g) white sugar

• ½ cup (100g) light or dark brown sugar

• 1 cup (175g) dark or semi-sweet chocolate chips, melted

• 3 tbsp sweetened condensed milk

• 2 large eggs + 1 egg yolk, room temperature

• 1 tsp instant coffee or espresso powder (optional, enhances chocolate)

• 1 tsp salt

• ¾ to 1 cup (90–120g) all-purpose flour, sifted (use less for fudgier brownies)

• Optional: ½ to 1 cup chopped toasted walnuts or extra chocolate chips

Directions

1. Preheat Oven

   Preheat to 350°F (175°C). Grease and line an 8×8-inch square pan with parchment paper.

2. Melt & Mix Base

   In a medium saucepan over low heat, melt the butter, oil, white sugar, and brown sugar. Stir for 2–3 minutes until glossy and sugars are mostly dissolved.

3. Add Chocolate & Cocoa

   Remove from heat. Stir in the melted chocolate chips, sifted Elufa Cocoa Powder, and espresso powder (if using) until fully combined.

4. Add Condensed Milk

   Mix in sweetened condensed milk until glossy and thick. Let cool for 5 minutes.

5. Temper Eggs

   In a small bowl, beat the eggs and egg yolk. Add a few spoonfuls of the warm chocolate mix to the eggs while whisking. Slowly pour the egg mixture back into the saucepan, stirring constantly.

6. Combine Dry Ingredients

   Add salt and vanilla (if using), then gently fold in the sifted flour until just combined. Avoid overmixing—stop once no flour streaks remain.

7. Fold Add-ins (Optional)

   Gently fold in walnuts or extra chocolate chips if desired.

8. Bake

   Pour batter into the pan, smooth the top, and tap lightly to release air bubbles. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

9. Cool & Slice

   Let cool completely in the pan. For clean, chewy slices, chill in the fridge for 30–60 minutes before cutting.

Extra Tip

Use a hot knife (dipped in warm water and wiped dry) for ultra-clean brownie cuts.

A recipe by Chef Irish Manrique