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
I have these delicious brownies three times now. Each time I’ve made them, the sides rise much higher than the middle and stay up there. My first attempt was blamed on not measure chocolate chips accurately. The second attempt was measured. I even bought a new baking pan thinking the stoneware was to blame, but the metal pan had the same results. No issues with taste, just presentation. Any thoughts?
Hi Beth, it’s hard to say without being there. It likely sank in the center due to using a smaller pan/ pan type – the sides will get hotter from the pan and rise more, which will make it look more like a sunken center. Another reader reported great results baking for 45 minutes, though – I wonder if maybe your oven needs re-calibrating if it runs cool?
I have had trouble with this previously when using a dark non-stick coated pan. I find that the pan gets too hot too quick and pulls the batter up the sides more. When using a shiny aluminum pan I have had no issues. Just an idea, hope it helps.
Thanks for idea. I did try a metal pan, but maybe adjusting the temperature would work.
Hi! I am hoping to make these today, but I do not have any instant coffee granules. Is there a substitute? The snow is bottom high to a giraffe here, so the store is a no go. Can I brew some coffee and add? If so, how much and should I cut back on a wet ingredient?
Hi Sara, it will still work great without the coffee, but they might be slightly slimmer brownies, so they could bake a little faster.
You in TX? lol! I came here reading comments, needing brownies during the snowpocalypse, and saw your comment!
Hi, Evie! I’m in Arkansas. We got 15 inches of snow where we are. How much did you guys get?? It’s crazy! (also, my daughter’s name is Evie-well, Evelyn)
Hi. I wanna ask that if you have an electric oven then for how long we need to preheat the oven? And also with an electric oven, we will bake the brownies for 35 to 40 minutes? Or the time would be less. Please guide
Hi Hurmat, you would need to preheat it until it reaches the temperature the recipe calls for. Once it is preheated, then you can put the brownies in to bake.
This year, Valentine was a hit with my family and friends. I gave them Natasha’s FudgyChewyGooey Brownies. Everybody loved them and they are craving for more! Thanks so muh.
That’s so sweet! Thank you for sharing that with us.
I’m hoping to try these today been craving brownies for almost all week (I’m pregnant) and haven’t made any hopefully I make em right lol. Love your videos and recipes!!!!
Congratulations on your pregnancy Brittanie! I’m so happy you’re enjoying my recipes. Thank you for that wonderful feedback!
Thank you for your response. But I want to confirm this thing that does time differs for electric or gas oven because I have been facing this problem with my brownies that mostly they get to burn either from the top or from the bottom, though I put them according to the recipe time but still not getting that why is this happening with me. Maybe because of the electric or gas oven thing that time differs for both?
The time may vary slightly depending on your oven size, type, heat output, etc.
Hi Natasha,
I’ve made this recipe so many times and it is always perfect! Every single member of my family loves it, so thank you for sharing.
I have a question though… In the notes, you mention the option of topping the brownies with your delicious salted caramel sauce. I was wondering when exactly would you add that? Is it the same time you add the chocolate chips (at the beginning), closer to the end of baking or after baking is complete?
Thanks again for all the great recipes you share and I look forward to your feedback.
Hi Israa, I would let the baked brownies cool for at least 30 minutes then drizzle on the caramel and top with flaky salt if desired.
Love your recipes and your fun while sharing your recipes. Finished making the brownies, yummy! Thanks
Thank you! I hope this becomes your new favorite, Judy.
Just made these today with one of my daughters. We made two batches and both came out with a huge puffy ridge about an inch higher than the rest and a sunken in center. It was a brand new canister of baking powder I opened. Do you think that might be it? Still tasted wonderful though.
Hi Tori, did you possibly use a smaller pan or make any changes in the process or ingredients? I do recommend checking your oven calibration. Another reader reported great results baking for 45 minutes, though – I wonder if your oven needs re-calibrating if it runs cool, causing it to sink?
Hi
They tasted good but my top is not crumbly like yours 🙁 its my second time and always the top is a bit weird. I have attached a picture in your insta DM, pls do check it out and tell me what I’m doing so wrong!
Hi, looking at your photo, I wonder if it is due to you having a gas oven? Make sure not to open the oven door while they are baking or it will quickly lose heat. You might also need to calibrate your oven to make sure it is heating accurately.
Natasha substitute for egg pls
Hi Pat, I haven’t tested anything else so I can’t make that recommendation.
OMG these are to die for!!! I mean the best I’ve ever made or tasted!! Def keeping this one forever! Thx I’m loving all your recipes!!
Wow, that is so awesome! Thank you so much for your wonderful review and feedback.
Hi, the brownies looks awesome.. 😍😍😍😍please advise for any vegan ingredient as a substitute for the eggs.. Tq😌
Hi Kasturi, without trying that substitution, I’m not sure how it would affect the recipe.
I love you, your smile & your recipes. Tasty successful recipes.. Good luck!
I’m so glad you’re enjoying our recipes!
Looks soooo good! I’ve been going through all your dessert recipes with my pregnancy cravings and this one caught my eye. I just have regular ground coffee at home, any way I can leave the coffee out or use what I have instead?
Hello Galya, thanks for checking out this recipe. Regular coffee grounds would not work in this recipe. It should be either instant coffee or instant espresso. Someone else commented that they didn’t add coffee and still liked the result but coffee really amplifies the flavor.
So just realized that I put 1/2 tsp baking powder instead of 1 and 1/2 tsp. Is this going to be a fail? They are in the oven now.
Hi Lindsey, I hope it would still be good. I haven’t personally experienced that yet to advise but plese share with us how it goes. I’m also curious to know!
Is this good for high altitude? I live in Colorado.
Hi Terri, I haven’t tried this at a high altitude. You might need to research the common adjustments for your specific altitude.
Hi at 40 minutes the tooth pick was still very wet… I cooked another 10.. let you know how they came out.
Please share how it goes!
Natasha quick question, do you know if I can use instant espresso powder instead of instant coffee granules in this recipe? Thanks!
Hi Lena, 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.
This is my go-to brownies recipe. My 11 year old is whipping up a batch as we speak. Can’t wait!
That is the best when kids love what we moms make. That’s so great!
Can I use espresso powder instead of instant cooffee granules? If so, how much?
Hi Janice, I would suggest following the package instructions.
Hi natasha, i’ll be baking this brownies using your recipe today. May i know if i want to half the batter, what pan size should i use?
Hi Mai, check the section titled: “Can I Bake these in a Different Pan?” which may help answer your question.
Does anyone else find it sweet, and adorable that she films in her bare feet😊 I Love your down to earth cooking!!
I love that you noticed that! Ha ha, thank you!
Hi, can I reduce the sugar as I find it too sweet but the brownies came out amazing. Thanks for the recipe ❤️
Hello there, I haven’t really tried reducing the sugar in this recipe to advise. If you do an experiment, please share with us how you liked it.
This recipe was amazing!! The video was very useful too!! btw can u show us how to make blondies??
Thank you for that great review. I’m glad the video was helpful! Thank you for sharing that recipe suggestion with us.