Do not skip over this recipe, these are My Favorite Fudgy Brownies and the BEST I have ever made. If you love dark chocolate and crave fudgy brownies that give off the shelf box mix a run for it’s 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. Share with someone you love and they will ask you what kind of magic you put in them. They are that good!
I have been testing brownie recipes ever since I was old enough to turn the oven on. This one is a hit, it’s definitely the one. Finally, I have adapted something that is just right for us. Gooey in the middle, nice glossy “crust”, and chocolate chips floating on the top. The perfect quick & easy dessert to whip up for that last minute chocolate craving. Give them a try and let me know what you think!
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What You’ll Need:
Unsweetened Dutch Processed Cocoa Powder– I almost always go for Hershey’s Dark Special because it is a reliable, easy to find and always makes a FANTASTIC brownie.
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– These don’t taste like coffee, but it does help to make these brownies extra rich.
Unsalted Butter– The real deal is a must. I prefer a European grass-fed butter because it does combine better with the sugar and eggs. I have found that quite a few brands of butter are not only much paler and a little less creamy, but they have added flavors. However, use what you have, just say no to margarine. Trust me, it’s worth it. If you only have salted butter just skip adding the salt listed in the recipe.
Oil– Any neutral oil will do, but I like to use melted coconut oil.
White Sugar– No substitutes please, you need it to make that glossy top.
Semi-Sweet Chocolate Chips– You don’t need a lot here, just about 1/4 cup for sprinkling on the top. Feel like mixing it up? Try white chocolate, peanut butter chips, or butterscotch. Chopped Andes mints are also a fantastic variation.
Aluminum 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.
TIP: If you use a dark non-stick or a glass pan, reduce the temperature to 325 F to prevent burning.
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, I use the digital gram scale. Once you get the hang of it, it makes the process quicker and accurate.
Digital Thermometer– These are VERY gooey in the middle. Do not be alarmed. They are cooked at 200-220 F. Grab a digital thermometer, if you want to be sure.
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If you try My Favorite Fudgy Brownies or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!
My Favorite Fudgy Brownies
- 1 9 x 9" aluminum pan
- 1 Stand Mixer with a paddle attachment
- 1 cup unsalted butter, melted, hot (around 120 F)
- 2 tablespoons melted coconut oil or any neutral oil
- 1 3/4 cups white granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened Dutch processed cocoa powder
- 2 teaspoons instant coffee
- 1/2 teaspoon salt
- Prepare a 9 x 9" aluminum baking pan with non-stick spray, butter, or shortening. Pre-heat the oven to 350 F. Set up your stand mixer with the paddle attachment and set aside.
- Sift together the flour and Dutch processed cocoa powder into a medium bowl. Stir in the salt and instant coffee. Set aside.
- Melt the butter, get it nice and hot (be careful not to burn it). You can either do this in the microwave or over the stove. Once it is hot, pour into the bowl of your stand mixer. Add the oil and sugar. Start mixing slowly on the "stir" setting so the butter does not to splash out of the bowl. Stir for about 30 seconds to a minute, until the sugar has combined with the butter. After the sugar and butter have started to incorporate, turn up the speed to medium (setting 3-4 on the Kitchen Aid) for approximately 1-2 minutes more or until it looks creamy. At this point, the butter will no longer be separated from the sugar in any way and the mixture will look glossy (emulsified).
- Add the room temperature eggs and vanilla to the sugar/butter mixture and beat on medium 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 25-30 minutes. They are cooked when the internal temperature is 200-220 F.
- Let them cool completely before cutting. Refrigerating before cutting is best. Cut into 9 large squares or 16 smaller bite sized pieces.
- Store in an air-tight container in the refrigerator for up to 5 days.