Looking for the ultimate fudgy brownies recipe? You’re in the right place!

How to Make the Best Brownies

Today I’m going to teach you how to make the best brownies you’ll sink your teeth into. We’re sharing our best tips for moist, fudgy brownies that will impress everyone.

What You Need

• 2 sticks (16 tablespoons) unsalted butter
• 2 cups semi-sweet chocolate chips, plus 1/2 cup reserved for topping
• 4 large eggs
• 1 1⁄4 cups granulated sugar
• 1 tablespoon instant coffee granules
• 3 tablespoons oil
• 1 tablespoon vanilla extract
• 2⁄3 cup all-purpose flour
• 1⁄2 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Preparation

1. Start with some quick prep: Preheat your oven to 350 degrees Fahrenheit.
2. Then butter and line a 9 by 9 inch baking pan. Lining with parchment paper will make it so much easier to remove the brownies from the pan later.
3. Place a medium saucepan over low heat and melt in the 2 sticks (16 tablespoons) of unsalted butter with 2 cups of semi-sweet chocolate chips. Add the remaining 1 half cup of chocolate chips for later.
4. Continue stirring until everything is melted together and completely smooth. Then take that chocolate sauce off the heat and let it cool for 15 minutes. You’ll want that mixture to be just warm and not hot.
5. In a large mixing bowl, add 4 large eggs. These can be chilled right out of the refrigerator, no need to bring them to room temperature.
6. Add 1 1⁄4 cups of granulated sugar. Here’s a secret ingredient: Add 1 tablespoon of instant coffee granules. You can’t taste the coffee but it really amps up the flavor of the chocolate.

7. Now add 3 tablespoons of oil and 1 tablespoon of vanilla extract. Whisk that together until it’s really well combined.
8. Once the chocolate mixture has been cooling for about 15 minutes and it’s no longer hot, pour the chocolate mixture into the egg mixture. You want to make sure it’s not too hot and also not too cold or it will be difficult to blend in.
9. Whisk those together until the mixture is smooth and well combined.
10. In a second medium bowl, whisk together 2⁄3 cup of all-purpose flour, 1⁄2 cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder and ½ teaspoon of salt. Whisk those together thoroughly.
11. Add the dry ingredients to your chocolate mixture.
12. Use a spatula to fold the dry ingredients into the wet ingredients until it’s completely smooth and you don’t see any streaks of cocoa. Then stop mixing because you don’t want to over mix this batter.
13. Once the dry ingredients are fully incorporated, transfer that to your prepared pan. The batter will be thick and look like chocolate lava.
14. Once you’ve scraped out every last drop of that delicious batter, lightly smooth out the top.
15. Now we’ll need that 1⁄2 cup of semi-sweet chocolate chips that we reserved earlier. You can skip the chocolate chips on top if you want to cut down the sugar a bit, but keep in mind these brownies don’t have any kind of glaze or frosting. If you prefer a richer topping, consider making our easy chocolate ganache for smooth, silky desserts. Adding the chocolate chips is also a nice way to decorate the top and makes this look fancy.
16. Once the chocolate chips are on, gently pat them down with your hand.
17. Bake these at 350 degrees Fahrenheit on the center rack for 35-40 minutes.
18. Once these are out of the oven, let them cool in the pan until they’re nearly at room temperature. Giving those fudgy centers time to cool will make them much easier to slice later.

Recipe Notes

• The parchment paper lining makes it so much easier to remove the brownies from the pan.
• For the chocolate mixture, you want it to be just warm and not hot when combining with the eggs. If it’s too cold, it will be difficult to blend in.
• You can use chilled eggs right out of the refrigerator; no need to bring them to room temperature.
• The instant coffee granules are a secret ingredient; you can’t taste the coffee but it really amps up the flavor of the chocolate.
• There’s not a ton of flour in this recipe, but the results are incredibly fudgy and the texture will amaze you.
• Do not over mix the batter once the dry ingredients are added.
• Baking for 35 minutes will give you a super fudgy brownie. At 40 minutes, you’ll still have a very moist brownie. A good middle ground is 37 minutes.
• When you poke a toothpick into the center of the brownies, it should come out with a little bit of moist crumbs attached. The most important thing for fudgy brownies is to not over bake.
• To remove the brownies, loosen up the edges that don’t have parchment paper with a little knife or spatula. Then, use the parchment paper to lift them out.
• The trick to a clean cut in a brownie is to wipe the knife with a paper towel after every slice, just like you would with a cake or a cheesecake. You’ll also get a cleaner cut if you let it cool down to room temperature.

Serving Suggestions

These brownies are decadent, fudgy, and chocolatey without being overly sweet. They are wonderful served with a big scoop of ice cream on top. If the brownie is still a little bit warm, the ice cream starts to melt over it, which is just delicious. If you’re looking for another equally delightful treat, you might also love our easy fudgy double chocolate chip cookies.

Storage

These brownies stay really soft for days after they’re baked. They don’t get dry and are just as good the next day.