Best Chocolate Brownies Recipe

Introduction

These best chocolate brownies are rich, fudgy, and full of deep chocolate flavor with a hint of espresso to enhance the taste. Perfect for satisfying any chocolate craving, they’re simple to make and deliciously indulgent.

Ingredients

• 4 oz semi-sweet chocolate baking bar, chopped
• 1 cup salted butter (unsalted will work too)
• 2 1/2 cups sugar
• 4 eggs (at room temperature)
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• ½ tsp instant espresso powder
• ½ cup milk chocolate chips plus some for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Step 2: Melt the butter with the semi-sweet chocolate bar in a saucepan over medium heat or in the microwave. Remove from heat and stir in the instant espresso powder. Let cool slightly.
3. Step 3: In a large mixing bowl, beat the eggs and sugar together until the mixture is pale and thick, about 5-7 minutes.
4. Step 4: Add the vanilla extract and the melted butter-chocolate mixture to the egg and sugar mixture, mixing until smooth and combined.
5. Step 5: Sift together the flour, cocoa powder, and salt. Gently fold these dry ingredients into the wet mixture until just combined. Then fold in the milk chocolate chips.
6. Step 6: Pour the batter into the prepared baking pan. Sprinkle additional chocolate chips on top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Tips & Variations

• For an extra rich chocolate flavor, use high-quality chocolate bars and cocoa powder.
• If you prefer chewy brownies, slightly underbake by a few minutes and let them cool completely before cutting.
• Add a handful of chopped nuts such as walnuts or pecans for a crunchy texture.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free blend.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat individually in the microwave for 10-15 seconds for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, unsalted butter works just fine. You may want to add a pinch more salt if you use unsalted butter to balance the flavors.

What does the espresso powder do in this recipe?

The instant espresso powder enhances and intensifies the chocolate flavor without making the brownies taste like coffee.

Best Chocolate Brownies Recipe

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★★★★★

4.8 from 95 reviews

• Author: Lily
• Total Time: 45-50 minutes
• Yield: 12–16 brownies 1x

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Description

These BEST Chocolate Brownies are rich, fudgy, and packed with chocolate flavor enhanced by a hint of espresso. Perfectly moist with a slightly crisp top, they are easy to make and guaranteed to satisfy any chocolate lover’s craving.

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Ingredients

Scale 1x2x3x

Chocolate Mixture

• 4 oz semi-sweet chocolate baking bar, chopped
• 1 cup salted butter (unsalted will work too)
• ½ tsp instant espresso powder

Wet Ingredients

• 2 ½ cups sugar
• 4 eggs (at room temperature)
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup all-purpose flour
• ½ cup cocoa powder
• ½ tsp salt

Mix-Ins and Topping

• ½ cup milk chocolate chips plus additional for topping

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
2. Melt Chocolate and Butter: In a saucepan over medium heat or using a microwave, melt the butter together with the chopped semi-sweet chocolate bar. Remove from heat and immediately stir in the instant espresso powder. Allow the mixture to cool slightly so it won’t cook the eggs in the next step.
3. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar using a mixer until the mixture becomes pale and thick, approximately 5 to 7 minutes. This incorporates air and creates a light texture in the brownies.
4. Combine Wet Ingredients: Add the vanilla extract and the cooled chocolate-butter-espresso mixture to the egg-sugar mixture. Mix until the batter is smooth and fully combined.
5. Sift and Fold Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt to remove lumps and ensure even distribution. Gently fold these dry ingredients into the wet mixture until just combined to avoid overmixing, which can toughen the brownies.
6. Add Chocolate Chips: Fold in the ½ cup of milk chocolate chips evenly into the batter for pockets of melted chocolate throughout the brownies.
7. Prepare to Bake: Pour the brownie batter into the pre-greased 9×13-inch baking pan. Sprinkle additional milk chocolate chips evenly on top for an attractive finish and extra chocolate bursts.
8. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The brownies are done when a toothpick inserted in the center comes out with moist crumbs but not wet batter.
9. Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares. This helps them set and makes slicing easier.

Notes

• Using room temperature eggs helps achieve a better batter texture and even mixing.
• The instant espresso powder enhances the chocolate flavor but does not make the brownies taste like coffee.
• Do not overbake; removing when a toothpick comes out with moist crumbs ensures fudgy brownies.
• For a more intense chocolate flavor, use a high-quality cocoa powder and semi-sweet chocolate.
• You can substitute salted butter with unsalted butter; adjust additional salt accordingly.
• Letting the brownies cool fully before slicing improves the texture and prevents crumbling.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate brownies, fudgy brownies, best brownies recipe, homemade brownies, chocolate dessert