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Chocolate fudgy, gooey in the middle, with a hint of espresso along with yummy crispy edges, and a beautifully baked crackly top make these The Best Brownies! They are divine and the perfect sinfully good treat to satisfy your sweet tooth!
The Best Brownie Recipe
I’m a self-confessed chocolate lover! So it’s no surprise that brownies are one of my guilty pleasures. But I’m not talking about any old brownies! I mean the softy fudgy in the center, chewy on the edges, and loaded with chocolate brownies!
Over the years, I’ve created a lot of different brownie recipes like my Peanut Butter Brownies and my Cream Cheese Brownies, but these right here are hands down the best brownies I’ve ever made! I’ve taken all the parts of my brownie recipes that I love, switched up the batter technique, and then infused that amazing brownie recipe with espresso and added even more chocolate. This recipe is next level, better than your go-to boxed brownies ever dreamed of being!
What Makes Brownies Fudgy
Fudgy brownies as a rule of thumb have a higher fat-to-flour ratio, which means more butter and more chocolate! They also have less cocoa powder in them, yet are packed with rich chocolate chunks that melt during baking to create the indulgent molten middle.
And lastly, it’s super important to note that fudgy brownies come out of the oven before a toothpick comes out clean, but the edges do need to be set. This is how you bake the best brownies with the fudgiest most chocolatey middles.
Why You’ll Love These Brownies
- Chocolate lover’s dream! Rich chocolate chips along with Dutch-process cocoa powder and espresso all come together to create these heavenly homemade brownies layered in intense chocolate flavor.
- Affordable to make! No fancy ingredients are needed that will break the bank. In fact, these are the best brownies to serve at a dinner when you want to impress but keep costs down.
- Easily customizable! This recipe is really easy to doctor up by adding in chopped nuts, toffee bits, coconut, marshmallows, or even M&Ms. You can also use any type of chocolate you want for the chips such as dark, milk, or semi-sweet.
Ingredients You’ll Need
- Flour – Good old all-purpose flour is all you need.
- Cocoa powder – I like to use Dutch-process cocoa powder.
- Salt – Brings out the flavors and balances the sweetness of the chocolate.
- Baking powder – Used as a leavening agent it helps to give the brownies rise.
- Espresso powder – Melds perfectly with the chocolate enhancing its flavor to make the best brownies ever! You can also use instant coffee if you don’t have an espresso powder on hand.
- Chocolate chips – Use good quality semi-sweet chocolate chips. You can also use dark chocolate or milk chocolate chips too.
- Butter – Always use unsalted butter in baking to control the amount of salt.
- Vegetable oil – This can be canola, soybean, or any type of vegetable-based oil.
- Sugar – I used granulated white sugar.
- Eggs – You need room-temperature eggs for the brownies, which helps to create a smooth batter.
- Vanilla – Use pure vanilla extract to boost the chocolate flavor.
- Preheat the oven and spray the pan: Preheat your oven to 350°F. Then spray an 8×8 inch square baking pan with cooking spray and line it with parchment paper.
- Combine the dry ingredients: Sift together the flour, cocoa powder, salt, baking soda, and espresso powder into a large bowl and whisk together well. Then add one cup of the chocolate chips and mix it all together.
- Dissolve the sugar in the butter and oil: Add the butter and oil to a small saucepan and melt it over medium heat. Next, add the sugar and whisk until the mixture is smooth and all the sugar crystals have dissolved. Now, remove the saucepan from the heat and allow the mixture to slightly cool before moving on to the next step in which the mixture needs to be hot but not scalding.
- Temper the eggs: In a separate large bowl, whisk together the eggs, egg yolk, and vanilla extract. Now, very slowly pour the melted butter and sugar mixture into the whisked eggs until combined well, making sure to continue whisking the entire time.
- Add the dry ingredients: Add the dry ingredients and slowly stir using a rubber spatula. The best method is to fold the dry ingredients into the wet ingredients until you no longer see any bits or chunks of flour. You want a smooth batter, but not over-mixed.
- Prepare to bake: Pour the brownie batter into the prepared baking pan and smooth it out so that it is one even layer. Then sprinkle the top with the remaining chocolate chips.
- Bake the best brownies: Put the brownies into the oven and bake at 350°F for 20 to 25 minutes. When done, the brownies will feel set on the edges, but the center should look very moist, yet not raw.
- Cool and serve: Allow the brownies to cool in the pan for at least 10 minutes. They need this time to firm up a bit more and set. Then cut them into squares and devour them as is or serve with your favorite ice cream topped with a dollop of whipped cream!
What Else Can I Add To My Brownies?
Chopped pecans and walnuts are both fabulous in brownies as well as shredded coconut and marshmallows. I’d suggest adding about ¾ cup of chopped nuts or any other ingredient to the batter.
Can This Recipe Be Made Gluten-Free?
Probably yes, but I’ve not tried. Brownies, especially the fudgy kind, tend to be super easy to make and forgiving, so it should work. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.
Expert Tips
- Use room temperature eggs. This helps to emulsify the batter and ensure that the brownies have both a lighter and more evenly cooked texture. And don’t worry if you forget to take the eggs out of the fridge an hour before you begin the recipe, just put them in a bowl of warm water for about 15 minutes to help them to reach room temperature faster.
- Choose a shiny pan. Using a shiny light-colored pan conducts heat more evenly, which is essential in baking. Glass and dark pans sometimes lead to overbaked or burnt brownies edges.
- Quality chocolate matters. The better the chocolate, the tastier the brownie. It’s just that simple. This is a chocolate-driven recipe, so if you can, I suggest you spend a little more on your choice of chocolate to make the best brownies.
- Don’t over-bake the brownies. Fudgy middles mean taking the brownies out of the oven when they are firm around the edges but are still moist in the middle, yet cooked. To do this, always bake the brownies on the middle rack of the oven and wait until the oven is fully preheated before putting them in to bake. Also, keep in mind that the brownies will continue to cook for a bit and set in the pan as they cool.
How To Store Leftover Brownies
Cut homemade brownies can be stored in an airtight container at room temperature for about 1 to 2 days or in the freezer for up to 3 months. If you freeze them, simply just thaw the brownies out at room temperature before eating.
More Delicious Desserts To Try
- Easy Chocolate Fudge
- Chocolate Lasagna
- Chocolate Brownie Cookies
- Texas Sheet Cake
- Chocolate Bundt Cake
- Baklava
The Best Brownies
Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons espresso powder or instant coffee
- 1¼ cup chocolate chips seme-sweet
- ¾ cup butter unsalted
- 3 tablespoons vegetable oil such as canola
- 1½ cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and spray the pan: Preheat your oven to 350°F. Then spray an 8×8 inch square baking pan with cooking spray and line it with parchment paper.
- Combine the dry ingredients: Sift together the flour, cocoa powder, salt, baking soda, and espresso powder into a large bowl and whisk together well. Then add one cup of the chocolate chips and mix it all together.
- Dissolve the sugar in the butter and oil: Add the butter and oil to a small saucepan and melt it over medium heat. Next, add the sugar and whisk until the mixture is smooth and all the sugar crystals have dissolved. Now, remove the saucepan from the heat and allow the mixture to slightly cool before moving on to the next step in which the mixture needs to be hot but not scalding.
- Temper the eggs: In a separate large bowl, whisk together the eggs, egg yolk, and vanilla extract. Now, very slowly pour the melted butter and sugar mixture into the whisked eggs until combined well, making sure to continue whisking the entire time.
- Add the dry ingredients: Add the dry ingredients and slowly stir using a rubber spatula. The best method is to fold the dry ingredients into the wet ingredients until you no longer see any bits or chunks of flour. You want a smooth batter, but not over-mixed.
- Prepare to bake: Pour the brownie batter into the prepared baking pan and smooth it out so that it is one even layer. Then sprinkle the top with the remaining chocolate chips.
- Bake the best brownies: Put the brownies into the oven and bake at 350°F for 20 to 25 minutes. When done, the brownies will feel set on the edges, but the center should look very moist, yet not raw.
- Cool and serve: Allow the brownies to cool in the pan for at least 10 minutes. They need this time to firm up a bit more and set. Then cut them into squares and devour them as is or serve with your favorite ice cream topped with a dollop of whipped cream!
Tips & Notes:
- Cut homemade brownies can be stored in an airtight container at room temperature for about 1 to 2 days or in the freezer for up to 3 months. If you freeze them, simply just thaw the brownies out at room temperature before eating.
