Do not skip over this recipe. These are the BEST brownies I have ever made. If you love chocolate and crave fudgy brownies that give the local bakery a run for their money, then make these and you’ll never look back.
Take them to a party and you won’t find a crumb left to fight over. Bake these for someone you love and they will ask you what kind of magic you put in them. They are that good.
I have made MANY different recipes since I was a little kid and this one is where I fine tuned all that I had learned. Finally, I had adapted something that I don’t think I could ever improve and I stopped looking for something better. Perfectly fudgy in the middle, nice glossy “crust”, and chocolate chips floating on the top.
Let’s skip to the good part….
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What You’ll Need:
Unsweetened Cocoa Powder– I almost always go for Hershey’s Unsweetened Cocoa. It is a reliable cocoa that is not Dutch processed and always makes a FANTASTIC brownie.
All-Purpose Flour– Any standard all-purpose flour works great.
Sieve– Your flour and cocoa needs to be sifted. I use a large sieve for this. The cocoa tends to be lumpy and we don’t want to over mix the batter. Sifting definitely helps.
Instant Coffee– I always keep instant coffee on hand. It my “secret” ingredient in a lot of my chocolate desserts.
Salt– Just ordinary table salt will do.
Butter– The real deal is a must. No margarine. Trust me, it’s worth it.
Oil– Any neutral oil will do but I like to use coconut oil.
White Sugar– No substitutes please, you need it to make that glossy top.
Vanilla Extract– You can use extract or flavoring. both work.
Semi-Sweet Chocolate Chips– You don’t need a lot here. Just about 1/4 cup for sprinkling on the top.
9 x 9″ Pan– This is the perfect size pan. They give you the perfect thickness for the full effect of all that gooey chocolate.
Mixer– I use a hand mixer when beating the butter with the sugar, then again when beating in the eggs & vanilla. You can also use a stand mixer.
Digital Scale– As with all of my baking and most of my cooking. I use the digital scale. Once you get the hang of it, it makes the process quicker and easier. It is also very accurate and helpful if you are doubling the recipe for a larger batch.
Digital Thermometer– These are VERY gooey in the middle. Do not be alarmed they are cooked at 212 F. Grab a digital thermometer, if you want to be sure.
Tips & Tricks
Cutting: Make these the day before and store in the refrigerator before cutting. The chilling makes it easier because they are so fudgy.
Pan Preparation: Cut 1 strip of parchment paper that is as wide as the pan and longer, about 8.5 x 20″ (this will vary). Grease the pan and center the paper in the bottom, leaving the paper hanging over the edges to lift the cooked and cooled brownies out with.
Storage: Keep in an air-tight container in the refrigerator for up to 5 days (if they last that long). Or wrap individually in plastic wrap and place in a gallon zipper bag to be stored in the freezer for up to 3 months.
My Favorite Fudgy Brownies
- 1 9 x 9" pan
- 1 Hand or Stand Mixer
- 1 cup butter, melted, hot (around 120 F)
- 2 tablespoons melted coconut oil or any neutral oil
- 2 cups white granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons instant coffee
- 1/2 teaspoon salt
- Prepare a 9 x 9" baking pan with non-stick spray, butter, or shortening. Pre-heat the oven to 350 F.
- Sift together the flour and cocoa powder in a medium bowl. Stir in the salt and instant coffee. Set aside.
- Melt the butter and get it nice and hot. You can either do this in the microwave or over the stove. Once it is hot, pour into another (heat safe) medium bowl (or the bowl of your stand mixer), add the oil and sugar. Beat on medium-high for approximately 1-2 minutes, or until the sugar & butter looks creamy. and the butter is not longer separated from the sugar.
- Add the eggs and vanilla to the sugar/butter mixture and beat on medium-high for another minute.
- Fold in the dry ingredients (scraping down the sides/bottom) and combine just until incorporated, do not over mix. Pour the thick batter into the greased baking pan and sprinkle the chocolate chips on top.
- Bake on the middle rack for 25-35 minutes. (Dark non-stick can bake quicker, be careful not to burn the edges.)
- Let them cool completely before cutting. Refrigerating before cutting is best. Cut 9 large squares or 16 smaller ones.
- Store in an air-tight container in the refrigerator for up to 5 days.
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