You will love these rich, fudgy brownies with shiny crackly tops and soft, gooey, decadent chocolate insides. These brownies are quick, easy to make, and so much better than store-bought!
Chocolate lovers unite! You are going to love every little morsel of these homemade treats. The key to great brownies is in the small details. Always use good-quality cocoa powder and chocolate chips like Guittard or Ghirardelli.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Salt: Sea salt best balances the sweetness and enhances the chocolate flavor.
- Instant coffee: I use Starbucks Premium Instant Bold and Chocolaty Dark Roast. It adds flavor dimension and makes the brownies richer without adding coffee taste. This is the same instant coffee I use in my coffee ice cream. You can substitute espresso powder.
- Baking cocoa: Use good-quality cocoa like Ghirardelli or Guittard.
- Vanilla extract: Always use the pure stuff, please
- Chocolate chips: Again, excellent-quality chocolate is key here.
How To Make Fudgy Brownies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Sift the flour, salt, instant coffee, and baking cocoa together.
- Beat the eggs, sugar, and vanilla extract using a handheld electric mixer with the whisk attachment for a minute.
- Slowly whisk in the butter using the electric mixer.
- Stir in the flour and cocoa mixture just until combined. The batter will be thick.
- Fold in the chocolate chips. Spread the batter into a parchment paper-lined 8×8-inch metal pan.
- Bake for about 30 minutes. Cool before slicing.
Preparation Tips
- For the best fudgy brownies, use an 8×8 or 9×9-inch metal pan. Metal heats faster and cooks more evenly than glass or ceramic. This helps avoid overcooked edges and undercooked centers.
- Line the pan with parchment paper for easy removal. This allows you to remove the brownies from the pan shortly after removing them from the oven, avoiding slightly overcooked brownies.
- Beat the eggs and sugar together until light and whispy, for about a minute. This gives the brownies that crackly top that we know and love.
- The batter will be thick, indicating a fudgy, chewy brownie. Use an offset spatula to even the batter in the pan.
- Check on the cooking process often after 25 minutes. It is always best to undercook brownies rather than overcook them.
How To Tell When Fudgy Brownies Are Done
The edges will look set, but they will be just slightly jiggly in the middle. A toothpick inserted in the middle will come out with moist crumbs and a few streaks of wet batter. Remember, it is always best to undercook before overcooking brownies.
More Chocolate Recipes
Fudgy Brownies Recipe
You will love these rich, fudgy brownies with shiny crackly tops and soft, gooey, decadent chocolate insides.
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Servings: 12 brownies
Calories: 387kcal
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon sea salt
- 2 teaspoons instant coffee or espresso powder
- ¾ cup unsweetened baking cocoa
- 3 large eggs
- 1½ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, melted
- 1 cup semisweet chocolate chips plus more for the top
Instructions
- Preheat oven to 350 degrees. Butter an 8×8-inch metal pan. Line the pan with parchment paper.
- Sift the flour, salt, instant coffee, and baking cocoa together in a medium bowl.
- Beat the eggs, sugar, and vanilla extract using a handheld electric mixer on medium-low speed with the whisk attachment for 1 minute. Slowly drizzle in the melted butter while whisking on low speed.
- Using a spoon, stir in the flour mixture just until combined. The batter will be thick.
- Fold in the chocolate chips. Spread the batter into the prepared pan. Use an offset spatula to even the batter in the pan.
- Bake for 30-35 minutes or until the edges are set and the middle is ever so slightly jiggly. A toothpick inserted in the middle has moist crumbs and a few streaks of wet batter. Cool for a couple of hours before slicing.
Notes
- Check on the cooking process often after 25 minutes. It is always best to undercook brownies rather than overcook them.
- Store the fully cooled brownies in an airtight container at room temperature for up to 4 days. Or freeze the brownies in a freezer-safe container for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 387kcal | Carbohydrates: 44g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 166mg | Potassium: 205mg | Fiber: 3g | Sugar: 31g | Vitamin A: 540IU | Calcium: 29mg | Iron: 2mg
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Melanie
Fudgy brownies are the best aren’t they! This sounds like a great recipe. I don’t often use coffee when making my brownies although it would add flavor. I have to try this recipe.
Beth Pierce
Thanks, Melanie! Enjoy!