Homemade Fudgy Brownies
Rich, fudgy homemade brownies made with Dutch cocoa and chocolate chips for an extra chocolatey bite.
Equipment
- 8x8 baking pan
- Parchment Paper
Ingredients
Ingredients
- 1/2 cupunsalted butter (1 stick of butter)
- 1 cupgranulated sugar
- 1 teaspoonespresso powder
- 3/4 cupDutch cocoa powder
- 1/2 cupall-purpose flour
- 1/2 teaspoonbaking powder
- 1/4 teaspoontable salt
- 1 cupsemisweet or milk chocolate chips
- 2 largeeggs
- 2 teaspoonsvanilla extract
Instructions
Instructions
- Preheat the oven to 325°F (165°C). Place a rack in the center position. Line an 8x8-inch square glass baking pan with parchment paper, leaving an overhang for easy removal.
- In a small saucepan over low heat, melt ½ cup unsalted butter. Once melted, add 1 cup granulated sugar and 1 teaspoon espresso powder and whisk to combine.
- Continue cooking the butter-sugar mixture over low heat for 2–3 minutes, whisking often, until the sugar begins to dissolve into the butter. Remove the saucepan from the heat and let the mixture cool until warm (not hot), about 5 minutes.
- While the butter mixture cools, sift ¾ cup Dutch cocoa powder, ½ cup all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon table salt into a large mixing bowl.
- Add 1 cup semisweet or milk chocolate chips to the sifted dry ingredients and toss them lightly to coat with the dry mixture.
- In a small bowl, whisk 2 large eggs with 2 teaspoons vanilla extract until combined.
- Pour the warm (not hot) butter-sugar-espresso mixture into the bowl with the whisked eggs and vanilla, whisking briefly to combine.
- Pour the wet mixture over the dry ingredients and chocolate chips. Stir gently with a wooden spoon or spatula until just combined and no large streaks of flour remain. Do not overmix.
- Transfer the batter to the prepared pan and spread it evenly with the spatula.
- Bake for 30–35 minutes, until the center is set but still soft. A toothpick inserted in the center should come out with a few moist crumbs attached (not wet batter).
- Cool the brownies in the pan on a cooling rack for 10 minutes. Use the parchment overhang to lift the brownies from the pan, remove the parchment, and let the brownies cool for an additional 10 minutes before slicing.
Notes
Notes
Cocoa Powder:
Be sure to use a cocoa powder that is JUST plain cocoa powder and check the date for expiration.
Espresso Powder
: The added instant espresso powder helps to really make the chocolate flavor stand out. Feel free to omit or use decaffeinated espresso powder as well.
Parchment Paper
: It is NOT necessary to use parchment paper to bake these brownies. You can simply grease the pan instead.
Baking Dish
: A glass baking dish works best to bake brownies, but in a pinch use a stainless steel pan.
Storage:
Store cooled brownies in an airtight container at room temperature for 3-4 days or freeze brownies individually wrapped in an air-tight container for up to 3 months.
Chocolate Chips:
Use semi-sweet, dark, or milk chocolate chips in the brownie batter. You can also use a good-quality bar of chocolate you enjoy eating plain instead of the chocolate chips, chop the bar up into small morsels before adding it to the batter.
Nuts:
If desired, add ½ cup chopped pecans or walnuts to the batter when adding the chocolate chips to the flour mixture.
Dairy-Free Brownies:
To make dairy-free brownies, use your favorite non-dairy stick butter, omit the added salt, and use
dairy-free chocolate chips
. While not quite as fudgy, they still turn out delicious.
Gluten-Free Brownies:
Use a
1:1 gluten-free all-purpose flour
in place of the all-purpose flour.
Eggless Brownies
: For the best fudgy texture, use 1 tablespoon of aquafaba (liquid from canned chickpeas) in place of each large egg, rather than applesauce or flax eggs.
Cocoa Powder:
Be sure to use a cocoa powder that is JUST plain cocoa powder and check the date for expiration.
Espresso Powder
: The added instant espresso powder helps to really make the chocolate flavor stand out. Feel free to omit or use decaffeinated espresso powder as well.
Parchment Paper
: It is NOT necessary to use parchment paper to bake these brownies. You can simply grease the pan instead.
Baking Dish
: A glass baking dish works best to bake brownies, but in a pinch use a stainless steel pan.
Storage:
Store cooled brownies in an airtight container at room temperature for 3-4 days or freeze brownies individually wrapped in an air-tight container for up to 3 months.
Chocolate Chips:
Use semi-sweet, dark, or milk chocolate chips in the brownie batter. You can also use a good-quality bar of chocolate you enjoy eating plain instead of the chocolate chips, chop the bar up into small morsels before adding it to the batter.
Nuts:
If desired, add ½ cup chopped pecans or walnuts to the batter when adding the chocolate chips to the flour mixture.
Dairy-Free Brownies:
To make dairy-free brownies, use your favorite non-dairy stick butter, omit the added salt, and use
dairy-free chocolate chips
. While not quite as fudgy, they still turn out delicious.
Gluten-Free Brownies:
Use a
1:1 gluten-free all-purpose flour
in place of the all-purpose flour.
Eggless Brownies
: For the best fudgy texture, use 1 tablespoon of aquafaba (liquid from canned chickpeas) in place of each large egg, rather than applesauce or flax eggs.