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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- Add Chocolate Chips: Fold in the ½ cup of milk chocolate chips evenly into the batter for pockets of melted chocolate throughout the brownies.
- 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.
- 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.
- 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
