Fudgy Chocolate Brownie Recipe
Introduction
These fudgy brownies are rich, chocolatey, and perfectly soft with a slight crisp on top. Easy to make with simple ingredients, they satisfy any chocolate craving and are sure to become a favorite for home bakers.
Ingredients
- 1/2 lb unsalted butter (softened or cut into pieces if cold for faster melting)
- 16 oz semisweet chocolate chips (2 1/2 cups), divided
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1 Tbsp instant coffee granules (6.2 grams)
- 3 Tbsp light olive oil or vegetable oil
- 1 Tbsp vanilla extract
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Step 1: Preheat the oven to 350˚F. Butter a 9×9-inch pan and line it with parchment paper for easy removal.
- Step 2: In a medium saucepan over low heat, melt together 2 cups of the chocolate chips and the butter, whisking until smooth. Remove from heat and set aside to cool for 15 minutes.
- Step 3: In a large bowl, whisk together the eggs, granulated sugar, instant coffee granules, oil, and vanilla extract until well combined.
- Step 4: Stir the cooled chocolate and butter mixture into the egg mixture, mixing until smooth and uniform.
- Step 5: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Use a spatula to gently fold the dry ingredients into the wet batter just until combined. Avoid overmixing.
- Step 6: Pour the batter into the prepared pan and sprinkle the remaining 1/2 cup chocolate chips evenly over the top.
- Step 7: Bake for 35 to 40 minutes, depending on how fudgy or cakey you prefer your brownies. Let cool until nearly room temperature before cutting into bars and serving.
Tips & Variations
- Adding instant coffee granules enhances the chocolate flavor without adding a coffee taste.
- Use light olive oil for a richer flavor or vegetable oil for a neutral option.
- For extra gooey brownies, bake closer to 35 minutes; for more set brownies, bake up to 40 minutes.
- Try adding chopped nuts or a sprinkle of sea salt on top for texture and flavor contrast.
Storage
Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in the microwave for 15-20 seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsweetened chocolate instead of chocolate chips?
Yes, but you may need to adjust the sugar amount. Chocolate chips already contain sugar, so using unsweetened chocolate might require adding a bit more sugar to keep the brownies sweet.
Can I freeze the brownies?
Absolutely. Wrap the cooled brownies tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before cutting and serving.
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Fudgy Chocolate Brownie Recipe
- Total Time: 50-55 minutes
- Yield: 16 brownies (cut into 2-inch squares) 1x
Description
This fudgy brownie recipe delivers a rich, decadent chocolate dessert with a perfectly moist and dense texture. Enhanced with coffee granules for depth of flavor and a melty top layer of chocolate chips, these brownies are ideal for chocolate lovers seeking a classic yet indulgent treat. Easy to make with simple ingredients and baked to perfection in a 9×9 pan, these brownies are perfect for celebrations or everyday indulgence.
Ingredients
Chocolate Mixture
- 1/2 lb unsalted butter, softened or cut into pieces if cold
- 16 oz semisweet chocolate chips (2 1/2 cups), divided
Wet Ingredients
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1 Tbsp instant coffee granules (6.2 grams)
- 3 Tbsp light olive oil or vegetable oil
- 1 Tbsp vanilla extract
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350˚F (175˚C). Butter a 9×9 inch baking pan and line it with parchment paper to ensure the brownies don’t stick and are easy to lift out after baking.
- Melt Chocolate and Butter: In a medium saucepan set over low heat, combine 2 cups of the semisweet chocolate chips with the softened butter. Whisk continuously until fully melted and incorporated. Remove from heat and set aside to cool for about 15 minutes.
- Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, granulated sugar, instant coffee granules, olive or vegetable oil, and vanilla extract until the mixture is smooth and slightly thickened.
- Combine Chocolate with Wet Ingredients: Pour the cooled chocolate and butter mixture into the egg mixture and stir until well blended.
- Prepare Dry Ingredients and Fold In: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold this dry mixture into the wet batter using a spatula, mixing just until combined. Avoid overmixing to keep the brownies tender.
- Assemble and Bake: Transfer the batter into the prepared baking pan, spreading it evenly. Sprinkle the remaining 1/2 cup of semisweet chocolate chips evenly over the top. Bake in the preheated oven for 35 to 40 minutes, adjusting time depending on how fudgy or cakey you prefer the brownies.
- Cool and Serve: Allow the brownies to cool almost to room temperature in the pan to set properly. Then lift them out using the parchment paper and cut into bars. Serve and enjoy.
Notes
- Do not overmix the batter once the flour is added to ensure a fudgy texture.
- Using instant coffee granules enhances the chocolate flavor without making the brownies taste like coffee.
- If you prefer a cakier brownie, bake closer to 40 minutes, for fudgier brownies, stick to about 35 minutes.
- Letting the brownies cool before cutting will give cleaner slices.
- You can substitute the oil with melted butter for a richer flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: fudgy brownies, chocolate brownies, easy brownie recipe, homemade brownies, chocolate dessert
