The ultimate Fudgy Brownie Recipe from Natasha’s Kitchen. 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.
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.
- 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 powder1 1/2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350˚F. Butter a 9×9 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 for 15 minutes.
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.
*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.