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.
- Zucchini – if you want to sneak in some veggies, try our Zucchini Brownies
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
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
- Preheat oven to 350˚F. Butter a 9x9 pan and line with parchment paper.
- In a medium saucepan over low heat, Melt together 2 cups chocolate chips and butter while whisking then set aside to cool 15 minutes.
- In a second large bowl, whisk together 4 eggs, 1 1/4 cups granulated sugar and 1 Tbsp coffee granules, 3 Tbsp oil and 1 Tbsp vanilla extract.
- Stir cooled chocolate mixture into the egg mixture.
- 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.
- 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.
Notes
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Her directions say 2 measurements which is confusing: ingredients says 1 Tbsp, but in directions it is written in the same sentence as 1 1/4 cup of sugar, so it seems the coffee should also be 1 1/4 cup. But it should only be 1 Tbsp.
Hi Collette, I could see how that looks confusing since I wrote: “1 1/4 cups granulated sugar and coffee granules” I mean to write: 1 Tbsp coffee granules and not 1 1/4 cups each. I updated the recipe to be more clear. The measurements in the listed ingredients are correct.
These are, hands down, the BEST brownies ever! I make them all the time and people love them. I do tell them that they are your recipe. I add walnuts to mine. You cannot screw these up!
That’s just awesome! Thank you for sharing your wonderful review, Sandra!
Hi Natasha,
We totally love this recipe and have made it multiple times already. This time we were making it for a birthday celebration and needed to increase the quantity.
We changed the recipe for 24 people. The ingredients changed accordingly but the instructions were for 12. We did not realize that and it messed up for us. Is there any way you could change the instructions also?
Hi! Unfortunately, the system only changes the quantity for the ingredient list and not the instructions. So sorry for the frustration.
Hello, can I use a chocolate baking bar instead of 2 cups of chocolate chips?
Hi Dahlia, that should work to chop up baking bars instead, but I would check that the weight of the chocolate is the same and measure that way.
On the reprint, there isn’t a #4 step to follow. Help! I want to try these, really look good, easy and I need//want some really good brownies. 5/2/2022.
Hi Patti, Step #4 is “Stir cooled chocolate mixture into the egg mixture.” I just tried to print it and review the recipe and I’m still seeing that step. I recommend clearing your browser cookies just in case to show all steps 🙂 I hope this works!
As others have said, when using a 9×9 pan, the edges of the brownies will be high and the middle will appear not to be done. But — after they settle, they will come out just great! I baked for 41 minutes and took the pan out for fear they would start to get dry. The high edges don’t matter! The edges are still moist. I love the fact that these brownies are not sweet. If you’re hankering for a touch of sweetness, add a layer of frosting or glaze on top. Vanilla ice cream also works perfectly. Impressive brownie recipe!
Thank you so much for sharing that with us, Tara! I’m s glad it all worked out!
Hi Natasha, I wanted to make these Brownies eggless. Please advice me what ingredients can i replace the eggs with?
Hi Virali, I have not tried an eggless recipe for brownies to advise. If you happen to do an experiment, please share with us how it goes.
Hi Natasha! I’ve made this recipe so many times for my family and they all love it! But today I only have an 8×8 square pan. Would adding 3/4 of the batter end in around in around the same results?
Hi Heba, I haven’t tried this in an 8×8 pans, but the total bake time will depend on the thickness poured. I would follow the recipe as much as you can to get the best outcome!
Hi Natasha! I tried the recipe with using around 3/4 of the batter in an 8×8 pan and baked for around 35 minutes and they came out prefect! Thanks so much for the recipe!
Hi Heba, I’m glad it all worked out! Thank you so much for sharing that with me.
I have tried this twice snd both times it didn’t cook in the center but the edges were crusty. Too crusty for me to cook it longer. I don’t k ow what is wrong.
Hi Janet, it could be due to using a different sized pan. I found that the 9×9 always gives the vest results.
Is the metric conversion correct for brownies? Does it really need almost 1/2 kg of chocolate??
That’s right. Please update us on how it goes if you go ahead and try this recipe.
Hi Natasha,
I’ve made these about 5 times now bc the flavor is soooo good. But every time I pull them out the oven, it is literally bubbling/boiling away.
I’ve tried 35 mins right up to 55 mins but then the top starts to get too burnt. I use the recommended pan and have tried using exact weights rather than cups (I wondered if Australia had different sizes). The oven is the right temp and I’ve tried a thermometer in the oven too. The oil then seeps down the bottom onto the baking paper.
I cannot work out what is going on. Any ideas or recommendations?
Hi Emma, elevation may play a role and oven type. Ensure you are using regular bake mode. I would also recommend making sure your oven is calibrated. I hope it turns out better next time!
Thanks for getting back to me!
I wondered if elevation – we live in the “Highlands”. Will keep at it.
Thank you!
You’re welcome! I hope you love it Emma!
Hi Natasha,
I’m such an idiot – I was using brown sugar! I thought I was following it to a T and made my husband check everything and he pointed it out. It made all the difference! What a goose I am.
Best recipe!!!!!
No worries, that happens but I’m glad you figured it out and liked it!
Hi there!! Can we make this without the coffee granules? Or is there a substitute for them?
Made this for my birthday weekend the girls loved !! These were so good.
I’m happy to know that you loved this recipe, Lisa.
So so so delicious !!!! My mom made these and followed the recipe to the T except for only putting 1 cup of sugar! So moist and gooey. Best non boxed brownie recipe we have made
That’s great! So glad it was enjoyed.
Best brownies ever!! Made them for a dinner party and everyone loved them.
So glad to hear that! Thank you.
Hello,
I don’t have a 9×9 baking pan. Could I use an 8×8 and just split the recipe in half and bake twice?
Hi Patricia, I haven’t tried this in 2 8×8 pans, but the total bake time will depend on the thickness poured. I would follow the recipe as much as you can to get the best outcome!
I’m so confused! In the video you say two sticks – 16 T of butter but the recipe says 1/2 lb.
We bought all the ingredients but want to clarify this before we make them….
Hi Mary, two sticks of butter is equal to 1/2 lb of butter. It’s the same amount. I hope that helps.
These brownies are decadent but beware of the instant coffee type. I bought instant micro-ground coffee which is a fine powder and not granules so the coffee flavor is overpowering. Everything else was perfect and I will try them again with the right instant coffee type…
Hi Natascha,
when you bake brownies do you use a conventional oven setting or fan setting?
Hi Georgina, we use the standard/traditional over –conventional.
Oh my gosh! These brownies should be illegal! You need not look for another brownie recipe. This is IT!! Will be making this again for sure.
That’s just awesome! Thank you for sharing your wonderful review, Renee!
I made these this morning and, WOW, they are so good. Very moist. Definitely the best homemade brownie recipe I’ve ever tasted. Making these my go to.
Glad to hear! Thanks so much for your good comments and feedback.
Hello my name is Susana I see your recipes always because they are delicious…Hugs from Portugal
Hi Susana, I hope you’ll love all the recipes that you will try.
Hi Natasha, I am a 11 year old and i follow all your baking recipes with my baby brother. Me and My brother have made these multiple times and everyone is wowed with the taste. However sometimes it turns out to be cakey instead of fudgy. Do you know the Reason?
Hi Aarifa! I’m so glad you’re enjoying these brownies! Cakey brownies are usually an indication of over-baking. This recipe is intended to be more fudgy than cake.
These brownies were delicious. I didn’t have a brownie pan so I transferred the batter to a regular cake pan. Great recipe!
Hi Emily, great to hear that it worked out well. Thank you for the review!
Best brownies I’ve ever made. I added the chocolate ganache to the top and it was so decadent!
That’s just awesome! Thank you for sharing your wonderful review, Grace!
Hey! I would like to make these delicious looking brownies. I was wondering if I could use espresso powder instead of instant coffee, and if so, would I keep the same amount or decrease it?
Hi there, I use an espresso machine to make mine too. If you happen to try it with powder, I’d love to know how you like that.