Fudgy Brownies

Fudgy Brownie Recipe



– 1 cup unsalted butter + extra for greasing

– 13 ounces semi sweet chocolate

– 3 tbsp unsweetened cocoa powder

– 2 tbsp hot coffee (optional but highly recommended!)

– 1 cup granulated sugar

– 1 cup brown sugar

– 3 eggs

– 1 tsp vanilla extract

– 1 cup flour

– ½ tsp salt


1. Preheat oven to 350 F (180 C) and grease & line a 7*11 inch (17.8*28 cm) pan with butter and parchment paper. Set aside for later

2. In a medium bowl, melt the butter and add in the chocolate, cocoa powder and coffee. Let sit for 30 seconds-1 minute, then mix everything together until the chocolate has melted completely.

3. Set aside In a large bowl, add the granulated sugar, brown sugar, vegetable oil, vanilla extract and eggs. Use an electric mixer on medium-high speed and beat the mixture for 2-3 minutes until doubled in size and extremely whipped.

4. Add in the chocolate mixture, then whisk once again until it has been completely dispersed and the mixture has a thick, ribbony texture.

5. Add in the flour (I sifted it in but it isn’t necessary) and the salt. Gently fold in until a thick, cohesive batter forms. Do not overmix the batter!

6. Pour the batter into the prepared baking dish and bake for around 35 to 40 minutes, or until a toothpick is inserted in the center, and it comes out with a few crumbs* (refer to notes at the bottom)

7. Remove the brownies from the oven and allow them to cool for at least 30 minutes. Serve and enjoy 🙂


*Toothpick test: Insert a toothpick at the center of the brownies to test if they are done. If the toothpick comes out with wet batter, it is still not complete and needs more time in the oven. If the toothpick comes out clean, the brownies are overcooked and won’t have as much of a fudgy consistency. If there are a few crumbs left on the toothpick, then the brownies are perfectly made!

Coffee: adding coffee is totally optional, but the contrasting bitter notes will amplify the chocolate flavors, allowing for the most intense chocolate flavor

Chocolate: The ideal type of chocolate for this recipe is semi sweet, but you could also use a mixture of dark and milk chocolate! Using only dark chocolate may make the brownies too intense and bitter, while only milk chocolate will be overly sweet and would have a slightly washed out flavor

Greasing the pan with butter: I’ve been greasing my pans with vegetable oil for the longest time, but I just found that using butter is the most perfect thing to use! The butter will add a beautiful golden brown crust to the brownies, and will impart a rich, caramelized buttery flavor to the edges of the brownies.

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