Fudgy Brownie Recipe (VIDEO)
The ultimate Fudgy Brownie Recipe! These homemade brownies are decadent and stay moist for days. Plus, there’s a secret ingredient that makes them super chocolatey without being overly sweet.
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Brownies Video Tutorial:
These brownies are unbelievably satisfying. Watch the video recipe and you’ll know why everyone loves this recipe!
The Only Brownie Recipe You’ll Need!
The inspiration for these brownies came from Ina Garten’s Outrageous Brownies in the Barefoot Contessa Cookbook. We made them fudgier and supremely chocolatey. Here’s why these are the best homemade brownies:
- Easy brownies – No fancy equipment or tools required. All you need is a saucepan, spatula, whisk, and a couple of bowls to make the batter.
- No Room Temperature Ingredients Needed – you don’t have to plan ahead and can start making brownies as soon as the craving strikes.
- Fudgiest Center – these literally stay moist and fudgy for days. I made the last batch on a Wednesday and ate the last piece on Sunday and it was still moist and satisfying.
- Rich Chocolate Flavor – adding the cocoa powder and chocolate chips make these intensely chocolatey without being overly sweet.
- Crackly Top – These brownies have that classic, irresistible crackly top.
The “Secret” Ingredient for Brownies:
Just like with our Chocolate Cake, adding coffee amps up the flavor of chocolate without tasting like coffee. We used Instant Coffee Granules. The rest of the ingredients are simple and will give you the perfect brownie texture.
How to Make the Best Brownies:
1. Melt Chocolate: In a saucepan over low heat, melt together 2 cups chocolate chips and butter. Set aside to cool 15 minutes.
2. Wet Ingredients: Whisk together eggs, sugar, instant coffee granules, oil, and vanilla extract. Whisk the cooled chocolate mixture into the egg mixture.
3. Dry Ingredients: Whisk together flour, cocoa, baking powder, and salt then fold these dry ingredients into the chocolate batter until no streaks remain.
5. Pour and Bake: Spread brownie batter into prepared pan, sprinkle the top with the reserved 1/2 cup chocolate chips, and bake at 350˚F for 35-40 minutes.
How Long to Bake Brownies:
Fudgy Brownies – Bake for 35-37 minutes. A toothpick inserted into the center will come out fudgy.
Soft and Moist Brownies – Bake for 40 minutes. A toothpick inserted in the center should come out with moist crumbs attached.
How to Store Brownies:
- At Room Temperature – Brownies can be stored at room temperature in a low humidity environment. To keep them fresh and moist, cover with plastic wrap directly over the brownies and store in an airtight container for 4-5 days.
- Freezer – brownies can be frozen for up to 3 months. To keep brownies moister, do not cut brownies until you are ready to eat them.
How to Serve Brownies:
Our favorite way to serve brownies is to top with a generous scoop of vanilla ice cream. You can also try a dollop of whipped cream drizzled with chocolate, or top with fresh raspberries.
For Frosted Brownies: cover them with Chocolate Ganache or Chocolate Cream Cheese Frosting.
What Mix-Ins Can I Add to Brownies?
Once you have a great brownie base like this one, you can change them up and make them your own.
- Caramel – Drizzle the top of the brownies with Homemade Caramel and a sprinkle of kosher salt.
- Walnuts or Pecans – chop 1 cup of walnuts and fold them in at the end, sprinkling a few over the top for walnut brownies.
- Chocolate Chunks – fold in some chocolate chunks in addition to sprinkling them over the top.
Can I Bake these in a Different Pan?
For this brownie recipe, we used a 9×9 square pan. Using different sized baking pans will affect the bake times, and the recipe. These tips should help.
- Bread Loaf Pan – Cut the recipe in half and bake as directed for a small batch of brownies.
- 8×8 Pan – this smaller pan will result in taller brownies that require a longer baking time (40-48 minutes) minutes).
- 12×9 Pan – this larger pan works, but the brownies will be flatter and will require less baking time (30-35 minutes).
- 13×9 Pan – Make 1 1/2 times the recipe or the brownies will be pretty flat. Bake about 40 minutes, or to your desired doneness.
Love Chocolate? More Chocolate Desserts:
- Chocolate Cake – so moist with the best frosting
- Chocolate Lava Cakes – with a gooey surprise center
- Chocolate Chip Banana Bread – with melty morsels of chocolate
- Chocolate Chip Cookies – stay soft for days
- Chocolate Mousse – a classic, chef-approved recipe
Fudgy Brownie Recipe
The ultimate Fudgy Brownie Recipe - super chocolatey without being overly sweet! These homemade brownies are decadent and stay moist for days.
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 by measuring cup), divided
- 4 eggs large
- 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
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Preheat oven to 350˚F. Butter a 9x9 pan and line with parchment paper.
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In a medium saucepan over low heat, Melt together 2 cups chocolate chips and butter while whisking then set aside to cool 15 minutes.
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In a second large bowl, whisk together 4 eggs, 1 1/4 cups granulated sugar and coffee granules, 3 Tbsp oil and 1 Tbsp vanilla extract.
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Stir cooled chocolate mixture into the egg mixture.
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In a medium bowl, whisk together 2/3 cup flour, 1/2 cup cocoa, 1 1/2 tsp baking powder and 1/2 tsp salt then use a spatula to fold mixture into the batter and fold just until combined. Do not over mix.
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Transfer batter to prepared pan and sprinkle all over with remaining 1/2 cup chocolate chips. Bake at 350 for 35-40 min depending on the desired doneness.* Cool until nearly at room temperature then cut into bars before serving.
Recipe Notes
*For fudgy brownies, bake 35-37 minutes and a toothpick should come out fudgy. For soft and moist brownies, bake 40 minutes and a toothpick should come out with moist crumbs attached.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Chocolate Cake Recipe (VIDEO) 
Soft Chocolate Chip Cookies (VIDEO) 
Layered Strawberry Cake Recipe 
Chocolate Truffles Recipe 
Perfect Vanilla Cupcake Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha. Loved your brownie recipe. It was moist and not overly sweet. My family and friends loved it will make them again. Thanks heaps
You’re welcome! I’m so glad you’re enjoying our recipes!
Hi natasha! Love your charm and aura ! I havent tried this fudgy brownies of yours so im excited to make mine in the next few days. however, is it ok to replace unsweetened chocolate powder with the cocoa bar?
Hi Susan, without trying that substitution, I’m not sure how it would affect the recipe.
Thankyou Natasha. My whole family absolutely loved these brownies!
That is the best when the entire family loves what we parents make. That’s so great!
Just made these brownies.. Is the centre supposed to almost taste like it needs another 10 miinutes to bake?? I keep reading reviews and mine was definitely not “cakey” in the centre.. is that the way they are supposed to be? Other than that, they look exactly like your picture… not sure I will make them again..
Hi Linda, they are supposed to be fudgy in the center. Keep in mind, once they have cooled completely, they will set more and dry a bit. You can bake more if you prefer a dryer brownie.
How much is 1/2 lb of butter?? When I googled it, it said 16tbsp! Surely that can’t be right!
Hi Allyson, that is correct – 1/2 lb is 2 sticks or 16 Tbsp of butter and makes these very rich, decadent and fudgy.
Tried n “tasted” and everyone loved it .. (though I personally like brownies that have a crispy crust on the top).. this one tasted heavenly chocolatey
I’m so happy you enjoyed this recipe!
I want to try this recipe but I only have baking chocolate bars. Can I use that instead of chocolate chips?
Hi Andz, I haven’t tested with that to advise. If you experiment please let me know how you like that.
Can I bake this in a 9×13 inch pan, or should I double this first? Also can I use ground coffee?
Hi Rosmary, please see my note in the recipe about making this in a 13×9. Regular coffee grounds would not work in this recipe. It should be either instant coffee or instant espresso.
Good day! I just want to give an enormous thumbs up for the nice information you have here on this post. I will be coming again to your blog for extra soon.
HI Natasha,
I would like to double this and bake in a 9X13 pan. How much should I increase the baking time?
Thanks!!
Hi Robyn, please see my note in the recipe about making this in a 13×9.
LOVED!!! We made these the night before going on our Black Hills/Mount Rushmore trip and ate them on the road (straight out of the cooler). We finished them off with a couple of scoops of Moose Tracks ice cream. Is it ok to link to this recipe in my blog post? It’s just soooo good!
Hello Melody, thank you so much for sharing your experience with us. It is perfect with ice cream! Yes, we always love a feature thanks for thinking of us.
Hi Natasha, I’m not sure if anyone else has asked this. I’ve been wondering why do some recipes call for buttering AND lining pan with parchment paper? I considered that one of the purposes of parchment paper is to keep the pan clean, therefore making clean up easier. Thanks
Hi Alena, it depends on the recipe and the effects butter would make if it was there. Lining the base of your tin with baking paper is particularly helpful if the cake has a wide base and shallow sides, such as a layer cake. Applying a thin layer of grease to the tin before fitting the paper will help it to adhere to the sides so your mixture can be added without disturbing the paper. There are many reasons, to be honest, but I hope this is somewhat helpful.
Hi natasha!
Im planning to make your brownies, i only have dutch process cocoa will that work? thanks!
I haven’t tried using that yet but I imagine that will also work. Please let us know how it goes if you give it a try!
Can you help me?
Whenever I bake brownies the bottom is crunchy and the top is really fudgy. And sometimes it becomes a very cakey brownie. What should I do.?
Hi Zainab, I would suggest trying this recipe – I haven’t had that issue with these. It’s normal that the edges are drier than the center but they shouldn’t really be crunchy unless you are baking at too high of heat, or using convection oven settings without reducing the temperature. I hope that helps.
Thanks!
Can I use disposable 9×9 aluminum pan? I don’t have regular pan that size.
Hi Jason, I think you could, but I suspect the exteriors will be more dry/crisp using a disposable pan.
Hi Natasha. This fudgy brownies recipe are easy to follow. I made these brownies this afternoon. My niece said its delicious😋. Thank you so much!!
You are so welcome, Aida. I’m so glad you enjoyed this recipe!
Hi Natasha!
Am form México, am traing to do the recipe in a 9×9 pan but the mixture rises so much that it falls out of the pan, you know why? I made the recipe step by step and weighed all the ingredients
Hi, are you possibly using the wrong kind of leavening? Baking soda is 4 times stronger than baking powder and would cause an overflow. Also, make sure to use all-purpose flour and not self-rising.
Am using baking power and
all-purpose flour, I made the recipe twice to make sure everything was ok, I don’t know what happened
Hi there,
Can you use less sugar? Seems like a lot of sugar. Thanks
Hi Samantha, the overall flavor is pretty balanced but you can dial back the sugar a little bit if desired. I always recommend making the recipe as written before experimenting though. We also don’t like desserts to be overly sweet.
Loved your recipe. The taste was awesome. But my brownies didn’t form an brown layer above like the one in the picture . I was totally black. Can you tell me what’s wrong with my process? Other than that the brownies tasted awesome
Hi Sai, did you possibly burn the top? I haven’t had that happen before so I’m not sure what else it could be. I’m glad you enjoyed the flavor of these brownies.
Can I use regular coffee grinds or does it need to be instant?
Hi Jason, regular coffee grounds would not work in this recipe. It should be either instant coffee or instant espresso.
Hi Natasha,made the brownies and found it too sweet. Any recommendations?
Hi Ann, make sure to use semi-sweet chocolate chips. Using milk chocolate would make these brownies considerably sweeter.
Hi Natasha,
I used the hershey’s semi sweet chocolate chips (well it said in the packaging) and its also kinda too sweet for me. Any good semi sweet chocolate brands?
Thank you for sharing that Ann! The overall flavor is pretty balanced but you can dial back the sugar a little bit if desired. I always recommend making the recipe as written before experimenting though. We also don’t like desserts to be overly sweet.
Awesome brownie recipe!
I added peanut butter chips and 1/2 cup peanut butter to mixture!
Turned out even better!
THANK YOU!
You’re welcome, Tricia!! I’m so happy you enjoyed this recipe!
Hi Natasha,
I have tried multiple recipes for Brownie, however this is the best one. I have one quetsion, when i baked it it was fudgy and most, hwoever after some time it wasnt as moist and fudgy. even though it tasted awesome.
Thank you so much for sharing that with us! I’m happy you enjoyed this recipe!
Hi! Was wondering if it will still turn out good if I did not put the coffee in? Let me know 🙂
Someone else commented that they didn’t add coffee and still liked the result but coffee really amplifies the flavor.
Oh my goodness, I have made different brownies before using different recipes. But this one is the best! So fudgy and has that perfect consistency that a brownie needs to have!! I will be using this recipe again! Its so yummy! In my opinion its the perfect brownie! My husband enjoyed it!!
That is great feedback! Thanks for sharing your review with us, and I hope you and your family will enjoy every recipe that you’ll try!
Hi Natasha, I love all your recipe. I have a question, could I substitute the instant coffee for espresso powder?
Thank you, Terri. Espresso powder should work fine in this recipe. I would bake at least 40 minutes or until the toothpick comes out with moist crumbs for a chewier browny.
I’ll admit I was a bit sceptical about this receipe. Only because I’ve never baked anything but brownies from a box. But, they were absolutely amazing!! Everything I’ve tried of Natashas has turned out truly wonderful! Thank you for all the great recipes. Im so glad I stumbled on Natashas kitchen.
That’s just awesome! Thank you for sharing that with me!
Yummy!! I had them for breakfast this morning.
Isn’t it so great! I’m glad you enjoyed this recipe Chris!
Your brownies look amazing. Do you think I would get the same results using margarine for dairy free?
Hi Bonnie, to be honest, I haven’t tested that to advise. If you experiment I would love to know how you like that.
My 11 year old son made these, accidentally putting in 3tbsp of coffee and probably pulling them out of the oven a tad too early, but they still might just have been the best brownies I’ve ever eaten.
That’s just awesome Jason!! I’m so glad you all enjoyed these brownies!
I would really like to create this cake for my husband but I don’t understand the doses of the ingredients, please could you tell me in grams pleaseeeeeee
Hi Akhi, we have the metric conversation on the recipe card. Simply scroll down to the bottom of the post and click metric. I hope that helps.
Yummy! Made some for my moms birthday. Topped it off with vanilla ice cream and homemade Raseberry sauce. Delicious. Mom loved it.
So awesome! I am so happy that you and your mom loved the brownies for her birthday. Thank you so much for your great review and feedback.
hi Natasha! pls are the chocolate chips just milk chocolate in chip form, or they don’t contain any milk at all?
Hi Annah, I would check the label on your chocolate but most semisweet chocolate chips have milkfat in them as an ingredient.
hi i was wondering if i can just use cut up milk chocolate instead of choco chips as i dont have them
Hi Eva, that may slightly alter the recipe depending on the kind of chocolate but if cut small enough I bet that could work!
This brownie recipe is the best. Never buying boxed brownies again.
Love it! So wonderful to read your comments and feedback, Laura. Thank you for sharing!
You say in your brownie recipe to use 1/2 lb of butter.Is that equivalent to 1 cup of butter?
Hi Diane, I recommend also seeing the photos for reference. We have two sticks of butter there at 4oz each. Two sticks of butter are equal to 8oz or 1/2 pound. I hope that helps!
Yes, Diane. 1/2 lb of butter (225 grams) definitely measures 1 cup.
Thank You Janna and Natasha. Will definitely try these out tomorrow.
I ended up using just one stick of butter because I wasn’t sure either and they still turned out delicious.
That is great to know that these brownies work with half the butter. Thanks for sharing!
Hi Natasha!
Love your recipes, I have made a couple of them and they are awesome!
Today I made this brownies though they tasted amazing they did not come out fudge at all, the texture came out more like cake, I followed everything exactly as you instructed and I baked it for 30 min instead of 37 because my husband likes very moist brownies but for some reason they came out drier than yours and I don’t understand why. I used a 9×9 pan, and all ingredients, waited the 15 min for the chocolate to cool down a bit, really don’t know what could’ve possibly gone bad, any ideas?
Hi Andrea, I have not had that experience but I’m curious if your dry ingredients are your culprit. I recommend seeing our post on measuring and making sure you are not scooping your dry ingredients with your measuring cup. Also, make sure you are using baking powder and not baking soda.
I used the exact measurements and didn’t use baking soda but now that you mentioned it I don’t know if it might have anything to do with the fact that my baking powder is aluminum free.
Anyways I loved the recipe so I will def try again later with regular baking powder, maybe that was the reason.
Thanks for replying
Made these fudgy brownies yesterday and they were soooooo good.
That’s so great to hear! Thanks for your good feedback, we appreciate it.
So yummy!!! Unfortunately these take too long to bake in my gas oven so the extra bake time for me feels like an eternity! Especially when the entire household nags “When are the brownies going to be done?!?!”
Super yummy!!! Definitely our new favorite brownie recipe.
I suggest that if you have a gas stove- leave it in LONGERRRR. I used an 8×8 pan
Thanks for sharing your experience with us, it does take some time especially when you’re already very excited to give it a try! I’m so happy to hear though that everyone loved the brownies. Thanks for sharing, Tina.
Natasha I love all your recipes, I have made alot of them and they are all delicious. My question is I want to make a huge batch of these brownies for a party can I triple the ingredients and still get the same result in a larger pan?
Hi Donna, I haven’t tested this tripled but it should work! If you happen to experiment I would love to know how you like that!
hi! my name is saja and i love your recipes can not wait to try your brownie recipe!!
Hi Saja! I hope you love this brownie recipe!
hi my name is saja and i love your recipes can not wait to try your brownie recipe
I really hope you enjoyed this recipe Saja!
Hi Natasha, I know you’ve mentioned about storing it in the freezer. Just wondering if I should wrap it first in a plastic wrap then put it on a ziplock before storing? Would you recommended storing it as a whole or sliced brownies doesn’t matter? I am planning to make 2 batches next week for a party, should baking it all at the same time works? Thank you so much, Natasha!!!❤
Hi Beverly, I would wrap in plastic wrap and then put in a freezer-safe ziploc to keep them from getting freezer burn. See the notes in the post above for storing which may help. I recommend not slicing until ready to serve so they don’t lose moisture.
I didn’t have the coffee but made them anyways and whoa are they fudgey and rich! I added chocolate chips in and on top. The 8×8 pan made for some thick brownies. Delicious and will be making them again with the coffee!!
That is so wonderful! Thank you so much for sharing your great experience with us. I’m glad it turned out awesome even without adding coffee.
I made these in an 8 x 8 inch pan because it was all that I had and followed your directions for the smaller pan. They tasted amazing, but unfortunately, the tops burned by the time the middle was cooked enough 🙁 I will buy the proper size pan and try again!
I’m glad you still enjoyed it! I”m sure it will be perfect next time.
Mine turned out cakey but it really taste great!
What should I do next time? Thank you so much!!
Hi Thalia, I haven’t had that experience, but it could be due to overmixing. Also consider if any of the ingredients were substituted and make sure to measure the ingredients correctly.
Hi Natasha,
Can I use baking soda instead of baking powder?
Hi Irene, baking soda is 4 times stronger than baking powder. I would stick with the recipe as it is written for best results.
Hi Natasha!
I am going to make this recipe this weekend but I was wondering if I could I omit the baking powder without ruining the recipe? I am worried the baking powder might make the brownies a bit cakey in texture. Please let me know! Thank you!!
Hi Rhonda, I haven’t tested that but following the recipe as written results in a fudgy (not cakey) texture.
I really enjoy watching your cooking show.
Thanks for watching, Gary. Glad you’re enjoying them!
Hi Natasha ,
My husband is diabetic and loves chocolate .How can I make this recipe with sugar substitutes . Such as Splinda or Stevia. Do I use the same amount ?
Thanks ,
HALA Nakshbandi
Hi Hala, I haven’t really tried that yet to advise. Others might have already tried it and could provide us with some feedback here?
So I’m typically a from scratch gal but have always used boxed brownie mix for convenience and cost. (insert hand over face emoji lol). Would you confidently assert that homemade brownies are better than boxed? 🙂
I would absolutely say that homemade is the best. I hope these completely win you over! My sister bought the boxed version for years until she tried mine.
Is the calories mentioned for the whole brownie or per serving?
Hi Jeelan, it is per serving and the serving size is towards the top fo the recipe card.
Hi Natasha, what could I use instead of butter I make this recipe diary free?
Hi Emilia, I haven’t used oil or a dairy-free substitute for butter to advise. You can probably go with melted coconut oil. I hope you love these brownies!
Hi Natasha, Is there anything diary free that you could substitute butter with in this recipe? Vegetable margarine maybe? Thank you!
Hi Emilia, I haven’t tested it with any dairy-free substitutions so I can’t speak to that. If you experiment, let me know how it goes.
Hi Natasha,
These brownies look delicious and I can’t wait to try this recipe out!
I hope you love this recipe Geesha! We look forward to your feedback!
The Tosha I love your recipes your chocolate cake is just out of this world I will try the brownies tomorrow and I have yet to try the vanilla cake I’m dying to try it when I get some company love to watch you you are so cute
Thank you so much for sharing that with me Dorothy! I hope you love the brownies recipe!
After watching your video, I couldn’t resist making these brownies Immediately. Thankfully I had all the ingredients in my pantry. I decided to use milk chocolate chips instead of semi sweet. I also didn’t use the coffee powder. The brownies tasted amazing!! I used an 8X8 pan. The brownies came out Super Fudgy. I had to bake them for 45 minutes. If I’d like a less Fudgy/moist centre, should extend the bake time? Also, just wondering what’s the reason for adding 3 tablespoons of oil when there’s already so much butter? Thank u for this recipe! I’ll be making this more often.
I’m so happy you enjoyed that! Thank you so much for sharing that with me! The oil in brownies helps the texture but also allows the chocolate flavor to shine.
Well, you are the best. Why aren’t u on TV? My hips are showing your expertise. As well my son is dieting and gets annoyed when I show up with your desserts.
Are you Polish desert? Do u have any easy perogi recipe?
Thx for all your great recipes. As u can tell I’m a great fan.
Hi Helena, thank you so much for sharing that great review with me! You’re so nice! We have a couple of pierogi recipes here.
Hi Natasha,
Could these be made in the Instant Pot? If so, what would the time be?
Hi Tina, I have not tested this with an Instant Pot to advise. If you experiment please let me know how you like that!
Hey Natasha! Can I half this recipe? If so, what inch pan should I use?
Hi Sarah, check out our notes on pan sizes towards the bottom of the post.
Hi Natasha! I have been king for a brownie recipe on your blog ever since I found it out. Now I can finally try it! Looking forward to a blonde recipe too!
I hope you love this recipe!
can you use Starbucks VIA Instant & Microground coffee instead of plain instant?
Hi Donald, yes that should work fine. I hope you love the brownie recipe!
Hi Natasha. I read your recipe for the brownies. I bought some coffee granules from King Arthur flour. I hate the taste of coffee. My question is…. does the recipe that list coffee granules in brownies, cakes etc have a coffee taste??? So many chefs say they won’t taste it but I would like your opinion.
Hi Susan, you should not be able to taste the coffee BUT coffee is the secret in many recipes since it enhances the flavor of chocolate! I hope that is helpful!
Hi, looking forward to making these. If you can believe it, I’ve never made brownies. Two questions if you please: Is espresso powder the same as instant coffee granules? Can I use that instead? #2: How long in oven for a chewy brownie? Thank you in advance.
Hi Holly, Espresso powder is not the same but it should work fine in this recipe. I would bake at least 40 minutes or until the toothpick comes out with moist crumbs for a chewier browny.
Por favor como hago para traducir al castellano, sus recetas son increibles, muchas bendiciones
Hi Lucila, I do not have a translation service on the blog but we do use google translate to interpret comments like yours. I would maybe try using that?
Hi Natasha I want to double this recipe can I use your name by 13 dish
Hi Donna, check out my notes towards the bottom of the post (just above the recipe card) on using different-sized pans and my recommendations for those.
Hi….jus a small query…can I add little walnuts to this???? planning on making this tomorrow….
Hi Anitha! I bet that could work! I would love to know how you like this recipe if you experiment!
Would espresso powder work instead of the instant coffee granules?
Hi Leesa, I haven’t tried that but it should work well using espresso powder. If that is what I had on hand, I would use it.
Hi Natasha
Is there any substitutes for the eggs! Would Greek yogurt work?
Please let me know because these look heavenly.
Hi Avni, I haven’t tested a substitution for the egg so I can’t make that recommendation.
Looks yummy.
Can I use coconut oil or extra virgin olive oil?
Also I am making just for one person so if I half the recipe, what pan size is recommended with baking time and temperature?
Thank you.
Hi Anu, see the notes on using different baking pans towards the bottom of the post. I haven’t tried with either of those, but I would probably go with melted coconut oil. I hope you love the brownies!
Hello
Can I use brewed coffee instead of instant coffee?
Hi Tammy, I would leave out the coffee in that case since it may add too much moisture and throw off the balance of liquid to dry ingredients.
Can you bake these in a glass pan?
Hi Ashley, that should work, but the center can take longer to cook in glass so it’s a little easier to overcook. This article on baking in glass or metal might help.
Hi Natasha,
Would the baking time alter? Also, should I reduce the baking temperature?
Thanks!
I would watch it closely towards the end especially.
I am gluten-free, so I made adjustments on what type of flour I used, but it came out so divine. This is now my go-to brownie recipe. Thanks for the recipe!
That’s so great! It sounds like you have a new favorite!
Can we use canola oil in stead of butter
If yes then kindly tell the quantity
Hi Meha, I haven’t tested that with canola oil so I’m not sure how that would turn out or if it would blend with the chocolate properly. I just haven’t tested it to recommend it.
Can I leave out the coffee granules?
Hi Cindy, yes this brownie recipe will still work without coffee.
Hi Natasha! I plan on making these brownies. What I want to know: Can I not add the instant coffee granules? I know they are for flavor, but would the brownie still turn out ok? Also I have two 9 by 5 baking pans, so could I make the full recipe and divide it evenly between the two pans? Would I adjust the baking times at all, or not?
Hi Simone, it will still work great without the coffee. That should work but they might be slightly slimmer brownies so they could bake a little faster.
I can’t wait to make these but I do not buy instant coffee. Can I use regular coffee granules or will it not work? Thank you so much for all your wonderful recipes!!!
Hi Tracy, I would avoid using regular coffee granules as they would not dissolve. You can leave out the coffee granules and the recipe will still work.
These were heavenly! Just love how fudgy they turned out!
I’m so glad to hear you loved the brownie recipe! Thank you for sharing your great review.
Fudgy brownies are the best! These are nice & thick & of course, even better with the chocolate chips!
I completely agree, especially how the chocolate morsels become melty while the brownies are still a little warm. Such a treat!
I would really like to create this cake but I don’t understand the doses of the ingredients, please could you tell me in grams prego please
Hi Akhi, if you are at the recipe, you can click on Jump to recipe and click Metric and the ingredients will be converted to grams. Hope that helps!