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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.

Fudgy brownies stacked on a parchment paper

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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.

Ingredients for brownie recipe with chocolate chips, egg, cocoa, flour, sugar, butter, coffee granules

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.

Step by step tutorial how to make brownies

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 to make chocolate brownie batter step by step photos

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.

Baked brownies in baking pan sliced

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.

Brownie served with a scoop of vanilla ice cream

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.

Brownie slice on a spatula with chocolate chips added

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:

Fudgy Brownie Recipe

4.96 from 22 votes
Prep Time: 13 minutes
Cook Time: 37 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
fudgy brownies stacked on parchment paper

The ultimate Fudgy Brownie Recipe - super chocolatey without being overly sweet! These homemade brownies are decadent and stay moist for days.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $8-$10
Keyword: brownie recipe, fudgy brownies
Cuisine: American
Course: Dessert
Calories: 526 kcal
Servings: 12 people

Ingredients

Instructions

  1. Preheat oven to 350˚F. Butter a 9x9 pan and line with parchment paper.
  2. In a medium saucepan over low heat, Melt together 2 cups chocolate chips and butter while whisking then set aside to cool 15 minutes.

  3. 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.
  4. Stir cooled chocolate mixture into the egg mixture.
  5. 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.

  6. 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. 

Nutrition Facts
Fudgy Brownie Recipe
Amount Per Serving
Calories 526 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 19g119%
Cholesterol 97mg32%
Sodium 126mg5%
Potassium 379mg11%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 35g39%
Protein 6g12%
Vitamin A 570IU11%
Calcium 69mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Erlinda
    September 24, 2020

    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

    Reply

    • Natashas Kitchen
      September 24, 2020

      You’re welcome! I’m so glad you’re enjoying our recipes!

      Reply

  • Susan
    September 21, 2020

    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?

    Reply

    • Natasha
      September 22, 2020

      Hi Susan, without trying that substitution, I’m not sure how it would affect the recipe.

      Reply

  • Amna
    September 21, 2020

    Thankyou Natasha. My whole family absolutely loved these brownies!

    Reply

    • Natashas Kitchen
      September 21, 2020

      That is the best when the entire family loves what we parents make. That’s so great!

      Reply

  • Linda Bonner
    September 20, 2020

    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..

    Reply

    • Natasha
      September 21, 2020

      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.

      Reply

  • Allyson Dyar
    September 15, 2020

    How much is 1/2 lb of butter?? When I googled it, it said 16tbsp! Surely that can’t be right!

    Reply

    • Natasha
      September 15, 2020

      Hi Allyson, that is correct – 1/2 lb is 2 sticks or 16 Tbsp of butter and makes these very rich, decadent and fudgy.

      Reply

  • Trupti
    September 15, 2020

    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

    Reply

    • Natashas Kitchen
      September 15, 2020

      I’m so happy you enjoyed this recipe!

      Reply

  • Andz
    September 14, 2020

    I want to try this recipe but I only have baking chocolate bars. Can I use that instead of chocolate chips?

    Reply

    • Natashas Kitchen
      September 15, 2020

      Hi Andz, I haven’t tested with that to advise. If you experiment please let me know how you like that.

      Reply

  • Rosmary
    September 14, 2020

    Can I bake this in a 9×13 inch pan, or should I double this first? Also can I use ground coffee?

    Reply

    • Natasha's Kitchen
      September 14, 2020

      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.

      Reply

  • Beatrice Hardt
    September 10, 2020

    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.

    Reply

  • Robyn
    September 9, 2020

    HI Natasha,
    I would like to double this and bake in a 9X13 pan. How much should I increase the baking time?
    Thanks!!

    Reply

    • Natasha
      September 10, 2020

      Hi Robyn, please see my note in the recipe about making this in a 13×9.

      Reply

  • Melody Hapner
    September 8, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 8, 2020

      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.

      Reply

  • Alena
    September 7, 2020

    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

    Reply

    • Natashas Kitchen
      September 7, 2020

      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.

      Reply

  • cjma
    September 7, 2020

    Hi natasha!

    Im planning to make your brownies, i only have dutch process cocoa will that work? thanks!

    Reply

    • Natasha's Kitchen
      September 7, 2020

      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!

      Reply

  • Zainab
    September 6, 2020

    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.?

    Reply

    • Natasha
      September 7, 2020

      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.

      Reply

      • Zainab
        September 7, 2020

        Thanks!

        Reply

  • Jason
    September 6, 2020

    Can I use disposable 9×9 aluminum pan? I don’t have regular pan that size.

    Reply

    • Natasha
      September 7, 2020

      Hi Jason, I think you could, but I suspect the exteriors will be more dry/crisp using a disposable pan.

      Reply

  • Aida
    September 6, 2020

    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!!

    Reply

    • Natasha's Kitchen
      September 6, 2020

      You are so welcome, Aida. I’m so glad you enjoyed this recipe!

      Reply

  • Daniela Ramos
    September 5, 2020

    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

    Reply

    • Natasha
      September 7, 2020

      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.

      Reply

      • Daniela Ramos
        September 13, 2020

        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

        Reply

  • samantha
    September 5, 2020

    Hi there,
    Can you use less sugar? Seems like a lot of sugar. Thanks

    Reply

    • Natasha
      September 5, 2020

      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.

      Reply

      • Sai Pavan
        September 13, 2020

        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

        Reply

        • Natasha
          September 14, 2020

          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.

          Reply

  • Jason
    September 5, 2020

    Can I use regular coffee grinds or does it need to be instant?

    Reply

    • Natasha
      September 5, 2020

      Hi Jason, regular coffee grounds would not work in this recipe. It should be either instant coffee or instant espresso.

      Reply

  • Ann
    September 3, 2020

    Hi Natasha,made the brownies and found it too sweet. Any recommendations?

    Reply

    • Natasha
      September 4, 2020

      Hi Ann, make sure to use semi-sweet chocolate chips. Using milk chocolate would make these brownies considerably sweeter.

      Reply

      • Ann
        September 12, 2020

        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?

        Reply

        • Natashas Kitchen
          September 12, 2020

          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.

          Reply

  • Tricia Adrian
    September 1, 2020

    Awesome brownie recipe!
    I added peanut butter chips and 1/2 cup peanut butter to mixture!
    Turned out even better!
    THANK YOU!

    Reply

    • Natashas Kitchen
      September 1, 2020

      You’re welcome, Tricia!! I’m so happy you enjoyed this recipe!

      Reply

  • SUR
    September 1, 2020

    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.

    Reply

    • Natashas Kitchen
      September 1, 2020

      Thank you so much for sharing that with us! I’m happy you enjoyed this recipe!

      Reply

  • Rachel
    August 31, 2020

    Hi! Was wondering if it will still turn out good if I did not put the coffee in? Let me know 🙂

    Reply

    • Natasha's Kitchen
      August 31, 2020

      Someone else commented that they didn’t add coffee and still liked the result but coffee really amplifies the flavor.

      Reply

  • Sarah Jordan
    August 30, 2020

    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!!

    Reply

    • Natasha's Kitchen
      August 30, 2020

      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!

      Reply

  • Terri
    August 30, 2020

    Hi Natasha, I love all your recipe. I have a question, could I substitute the instant coffee for espresso powder?

    Reply

    • Natasha's Kitchen
      August 30, 2020

      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.

      Reply

  • Charity Smith
    August 29, 2020

    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.

    Reply

    • Natashas Kitchen
      August 30, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Chris
    August 29, 2020

    Yummy!! I had them for breakfast this morning.

    Reply

    • Natashas Kitchen
      August 29, 2020

      Isn’t it so great! I’m glad you enjoyed this recipe Chris!

      Reply

  • Bonnie
    August 29, 2020

    Your brownies look amazing. Do you think I would get the same results using margarine for dairy free?

    Reply

    • Natashas Kitchen
      August 29, 2020

      Hi Bonnie, to be honest, I haven’t tested that to advise. If you experiment I would love to know how you like that.

      Reply

  • Jason
    August 28, 2020

    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.

    Reply

    • Natashas Kitchen
      August 29, 2020

      That’s just awesome Jason!! I’m so glad you all enjoyed these brownies!

      Reply

  • Akhi
    August 27, 2020

    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

    Reply

    • Natashas Kitchen
      August 27, 2020

      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.

      Reply

  • Diana
    August 26, 2020

    Yummy! Made some for my moms birthday. Topped it off with vanilla ice cream and homemade Raseberry sauce. Delicious. Mom loved it.

    Reply

    • Natasha's Kitchen
      August 26, 2020

      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.

      Reply

  • Annah
    August 26, 2020

    hi Natasha! pls are the chocolate chips just milk chocolate in chip form, or they don’t contain any milk at all?

    Reply

    • Natasha
      August 26, 2020

      Hi Annah, I would check the label on your chocolate but most semisweet chocolate chips have milkfat in them as an ingredient.

      Reply

      • eva
        August 28, 2020

        hi i was wondering if i can just use cut up milk chocolate instead of choco chips as i dont have them

        Reply

        • Natashas Kitchen
          August 29, 2020

          Hi Eva, that may slightly alter the recipe depending on the kind of chocolate but if cut small enough I bet that could work!

          Reply

  • Laura Reese
    August 25, 2020

    This brownie recipe is the best. Never buying boxed brownies again.

    Reply

    • Natasha's Kitchen
      August 26, 2020

      Love it! So wonderful to read your comments and feedback, Laura. Thank you for sharing!

      Reply

  • Diane Dononhue
    August 25, 2020

    You say in your brownie recipe to use 1/2 lb of butter.Is that equivalent to 1 cup of butter?

    Reply

    • Natashas Kitchen
      August 25, 2020

      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!

      Reply

    • Janna Andrews
      August 26, 2020

      Yes, Diane. 1/2 lb of butter (225 grams) definitely measures 1 cup.

      Reply

      • Diane Dononhue
        August 30, 2020

        Thank You Janna and Natasha. Will definitely try these out tomorrow.

        Reply

    • Allyson Dyar
      September 15, 2020

      I ended up using just one stick of butter because I wasn’t sure either and they still turned out delicious.

      Reply

      • Natasha
        September 15, 2020

        That is great to know that these brownies work with half the butter. Thanks for sharing!

        Reply

  • Andrea G
    August 25, 2020

    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?

    Reply

    • Natashas Kitchen
      August 25, 2020

      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.

      Reply

      • Andrea G
        August 27, 2020

        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

        Reply

  • Mehernaz Merchant
    August 24, 2020

    Made these fudgy brownies yesterday and they were soooooo good.

    Reply

    • Natasha's Kitchen
      August 24, 2020

      That’s so great to hear! Thanks for your good feedback, we appreciate it.

      Reply

  • Tina
    August 24, 2020

    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

    Reply

    • Natasha's Kitchen
      August 24, 2020

      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.

      Reply

  • Donna B
    August 24, 2020

    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?

    Reply

    • Natashas Kitchen
      August 24, 2020

      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!

      Reply

  • saja
    August 24, 2020

    hi! my name is saja and i love your recipes can not wait to try your brownie recipe!!

    Reply

    • Natashas Kitchen
      August 24, 2020

      Hi Saja! I hope you love this brownie recipe!

      Reply

  • saja
    August 24, 2020

    hi my name is saja and i love your recipes can not wait to try your brownie recipe

    Reply

    • Natashas Kitchen
      August 24, 2020

      I really hope you enjoyed this recipe Saja!

      Reply

  • Beverly
    August 24, 2020

    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!!!❤

    Reply

    • Natasha
      August 24, 2020

      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.

      Reply

  • Denise C
    August 23, 2020

    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!!

    Reply

    • Natasha's Kitchen
      August 24, 2020

      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.

      Reply

  • Andrea
    August 23, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 24, 2020

      I’m glad you still enjoyed it! I”m sure it will be perfect next time.

      Reply

  • Thalia Afanes
    August 23, 2020

    Mine turned out cakey but it really taste great!
    What should I do next time? Thank you so much!!

    Reply

  • Irene
    August 23, 2020

    Hi Natasha,
    Can I use baking soda instead of baking powder?

    Reply

    • Natasha
      August 23, 2020

      Hi Irene, baking soda is 4 times stronger than baking powder. I would stick with the recipe as it is written for best results.

      Reply

      • Rhonda
        August 27, 2020

        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!!

        Reply

        • Natasha
          August 28, 2020

          Hi Rhonda, I haven’t tested that but following the recipe as written results in a fudgy (not cakey) texture.

          Reply

  • Gary
    August 23, 2020

    I really enjoy watching your cooking show.

    Reply

    • Natasha's Kitchen
      August 23, 2020

      Thanks for watching, Gary. Glad you’re enjoying them!

      Reply

  • Hala Nakshabandi
    August 23, 2020

    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

    Reply

    • Natasha's Kitchen
      August 23, 2020

      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?

      Reply

  • Anita Adams
    August 23, 2020

    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? 🙂

    Reply

    • Natasha
      August 23, 2020

      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.

      Reply

  • Jeelan
    August 23, 2020

    Is the calories mentioned for the whole brownie or per serving?

    Reply

    • Natasha
      August 23, 2020

      Hi Jeelan, it is per serving and the serving size is towards the top fo the recipe card.

      Reply

  • Emilia
    August 22, 2020

    Hi Natasha, what could I use instead of butter I make this recipe diary free?

    Reply

    • Natashas Kitchen
      August 22, 2020

      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!

      Reply

  • Emilia
    August 22, 2020

    Hi Natasha, Is there anything diary free that you could substitute butter with in this recipe? Vegetable margarine maybe? Thank you!

    Reply

    • Natasha
      August 23, 2020

      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.

      Reply

  • Geesha
    August 22, 2020

    Hi Natasha,

    These brownies look delicious and I can’t wait to try this recipe out!

    Reply

    • Natashas Kitchen
      August 22, 2020

      I hope you love this recipe Geesha! We look forward to your feedback!

      Reply

  • Dorothy Prudente
    August 22, 2020

    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

    Reply

    • Natashas Kitchen
      August 22, 2020

      Thank you so much for sharing that with me Dorothy! I hope you love the brownies recipe!

      Reply

      • SUK
        August 25, 2020

        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.

        Reply

        • Natashas Kitchen
          August 25, 2020

          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.

          Reply

  • Helena Dudgeon
    August 22, 2020

    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.

    Reply

    • Natashas Kitchen
      August 22, 2020

      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.

      Reply

  • Tina
    August 22, 2020

    Hi Natasha,
    Could these be made in the Instant Pot? If so, what would the time be?

    Reply

    • Natashas Kitchen
      August 22, 2020

      Hi Tina, I have not tested this with an Instant Pot to advise. If you experiment please let me know how you like that!

      Reply

  • Sarah
    August 22, 2020

    Hey Natasha! Can I half this recipe? If so, what inch pan should I use?

    Reply

    • Natasha
      August 23, 2020

      Hi Sarah, check out our notes on pan sizes towards the bottom of the post.

      Reply

  • Annah
    August 22, 2020

    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!

    Reply

    • Natashas Kitchen
      August 22, 2020

      I hope you love this recipe!

      Reply

  • Donald Nealious
    August 22, 2020

    can you use Starbucks VIA Instant & Microground coffee instead of plain instant?

    Reply

    • Natasha
      August 23, 2020

      Hi Donald, yes that should work fine. I hope you love the brownie recipe!

      Reply

  • Susan Davies
    August 22, 2020

    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.

    Reply

    • Natashas Kitchen
      August 22, 2020

      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!

      Reply

  • HOLLY
    August 22, 2020

    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.

    Reply

    • Natasha
      August 23, 2020

      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.

      Reply

  • Lucila
    August 22, 2020

    Por favor como hago para traducir al castellano, sus recetas son increibles, muchas bendiciones

    Reply

    • Natashas Kitchen
      August 22, 2020

      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?

      Reply

  • Donna
    August 22, 2020

    Hi Natasha I want to double this recipe can I use your name by 13 dish

    Reply

    • Natasha
      August 22, 2020

      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.

      Reply

  • Anitha Yokesh
    August 22, 2020

    Hi….jus a small query…can I add little walnuts to this???? planning on making this tomorrow….

    Reply

    • Natashas Kitchen
      August 22, 2020

      Hi Anitha! I bet that could work! I would love to know how you like this recipe if you experiment!

      Reply

  • Leesa
    August 22, 2020

    Would espresso powder work instead of the instant coffee granules?

    Reply

    • Natasha
      August 22, 2020

      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.

      Reply

  • Avni Banari
    August 21, 2020

    Hi Natasha
    Is there any substitutes for the eggs! Would Greek yogurt work?
    Please let me know because these look heavenly.

    Reply

    • Natasha
      August 22, 2020

      Hi Avni, I haven’t tested a substitution for the egg so I can’t make that recommendation.

      Reply

  • Anu
    August 21, 2020

    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.

    Reply

    • Natasha
      August 21, 2020

      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!

      Reply

  • Tammy
    August 21, 2020

    Hello
    Can I use brewed coffee instead of instant coffee?

    Reply

    • Natasha
      August 22, 2020

      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.

      Reply

  • Ashley
    August 21, 2020

    Can you bake these in a glass pan?

    Reply

    • Natasha
      August 23, 2020

      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.

      Reply

      • Ashley
        September 7, 2020

        Hi Natasha,

        Would the baking time alter? Also, should I reduce the baking temperature?

        Thanks!

        Reply

        • Natashas Kitchen
          September 8, 2020

          I would watch it closely towards the end especially.

          Reply

  • Sarah
    August 21, 2020

    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!

    Reply

    • Natashas Kitchen
      August 21, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Meha
    August 21, 2020

    Can we use canola oil in stead of butter
    If yes then kindly tell the quantity

    Reply

    • Natasha
      August 21, 2020

      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.

      Reply

  • Cindy
    August 21, 2020

    Can I leave out the coffee granules?

    Reply

    • Natasha
      August 21, 2020

      Hi Cindy, yes this brownie recipe will still work without coffee.

      Reply

  • Simone
    August 21, 2020

    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?

    Reply

    • Natasha
      August 21, 2020

      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.

      Reply

  • Tracy
    August 21, 2020

    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!!!

    Reply

    • Natasha
      August 21, 2020

      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.

      Reply

  • Stephanie
    August 21, 2020

    These were heavenly! Just love how fudgy they turned out!

    Reply

    • Natasha
      August 21, 2020

      I’m so glad to hear you loved the brownie recipe! Thank you for sharing your great review.

      Reply

  • Kristyn
    August 21, 2020

    Fudgy brownies are the best! These are nice & thick & of course, even better with the chocolate chips!

    Reply

    • Natasha
      August 21, 2020

      I completely agree, especially how the chocolate morsels become melty while the brownies are still a little warm. Such a treat!

      Reply

      • Akhi
        August 28, 2020

        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

        Reply

        • Natasha's Kitchen
          August 28, 2020

          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!

          Reply

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