The Best Fudgy Brownies Recipe
About this recipe
These brownies are rich, fudgy, and decadently moist, making them a perfect treat for chocolate lovers. Natasha from Natashas Kitchen shares her best tips to ensure your brownies come out perfectly every time, with a secret ingredient that enhances the chocolate flavor without being overpowering.
The combination of semisweet chocolate chips, butter, and a touch of instant coffee creates an intensely chocolatey brownie that stays soft for days. This recipe is straightforward and yields a batch of 16 brownies, ideal for sharing or indulging yourself.
Ingredient notes
- 226g of unsalted butter is equivalent to 1 cup or 2 sticks.
- 450g of semisweet chocolate chips is about 2 1/2 cups by measuring cup, with 50g reserved for topping.
- 4 large eggs can be used straight from the refrigerator; no need to bring them to room temperature.
- 6.2g of instant coffee granules is approximately 1 tablespoon.
- 15ml of vanilla extract is about 1 tablespoon.
- 250g of granulated sugar is roughly 1 1/4 cups.
- 85g of all-purpose flour is about 2/3 cup.
- 7.5g of baking powder is approximately 1 1/2 teaspoons.
- 2.5g of salt is about 1/2 teaspoon.
- 45ml of vegetable oil is roughly 3 tablespoons.
- 50g of unsweetened cocoa powder is about 1/2 cup.
Tips from Natashas Kitchen’s video
- Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper for easy removal.
- Melt the butter and chocolate chips over low heat, stirring until smooth, and let the mixture cool for 15 minutes before combining with the eggs to avoid cooking them.
- When mixing the dry ingredients with the wet ingredients, fold them together until just combined to avoid over-mixing, which can lead to denser brownies.
- For the best fudgy texture, bake the brownies for 35 to 40 minutes, checking for moist crumbs on a toothpick inserted in the center.
- Let the brownies cool in the pan until nearly at room temperature to make slicing easier and to maintain their fudgy texture.
Good to know
- How long do I bake the brownies?
- Bake the brownies at 350°F for 35 to 40 minutes, checking for moist crumbs on a toothpick inserted in the center.
- What is the secret ingredient in these brownies?
- The secret ingredient is 1 tablespoon of instant coffee granules, which enhances the chocolate flavor without being detectable.
- How can I ensure my brownies are fudgy?
- Do not over-bake the brownies; aim for a bake time of around 37 minutes for a super fudgy texture.
- Can I use chocolate chips on top?
- Yes, you can sprinkle reserved chocolate chips on top before baking for added decoration and flavor.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 350°F (175°C).
- 2
Butter and line a 9x9 inch baking pan with parchment paper.
- 3
In a medium saucepan over low heat, melt 226g of unsalted butter with 400g of semisweet chocolate chips, stirring until smooth. Reserve 50g of chocolate chips for later.
- 4
Remove the chocolate mixture from heat and let it cool for 15 minutes.
- 5
In a large mixing bowl, whisk together 4 large eggs, 250g of granulated sugar, 6.2g of instant coffee granules, 45ml of vegetable oil, and 15ml of vanilla extract until well combined.
- 6
Pour the cooled chocolate mixture into the egg mixture and whisk until smooth.
- 7
In a separate bowl, whisk together 85g of all-purpose flour, 50g of unsweetened cocoa powder, 7.5g of baking powder, and 2.5g of salt.
- 8
Fold the dry ingredients into the wet ingredients until just combined, being careful not to over-mix.
- 9
Transfer the batter to the prepared baking pan and smooth the top.
- 10
Sprinkle the reserved 50g of chocolate chips on top and gently pat them down.
- 11
Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- 12
Let the brownies cool in the pan until nearly at room temperature before slicing.
Heads up — we had to guess a little:
- The quantity of instant coffee granules was inferred based on the tablespoon measurement provided in the caption.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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