Description
This fudgy brownie recipe delivers rich, chocolatey bars with a perfect balance of dense, moist texture and a deep cocoa flavor enhanced by a hint of coffee. These brownies are easy to make, featuring melted chocolate and butter combined with a touch of instant coffee granules and vanilla extract, baked to perfection in a single pan.
Ingredients
Chocolate and Butter Mixture
- 1/2 lb unsalted butter (softened or cut into pieces if cold for faster melting)
- 2 cups semisweet chocolate chips (about 16 oz or 2 1/2 cups total, divided)
Wet Ingredients
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1 Tbsp instant coffee granules (6.2 grams)
- 3 Tbsp light olive oil or vegetable oil
- 1 Tbsp vanilla extract
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Topping
- 1/2 cup semisweet chocolate chips (reserved from total)
Instructions
- Preheat and prepare pan: Preheat your oven to 350˚F (175˚C). Butter a 9x9 inch baking pan and line it with parchment paper to ensure easy removal of the brownies.
- Melt chocolate and butter: In a medium saucepan set over low heat, melt together 2 cups of the semisweet chocolate chips and the butter. Whisk continuously until smooth. Remove from heat and set aside to cool for about 15 minutes to avoid cooking the eggs prematurely when combined.
- Mix wet ingredients: In a large bowl, whisk together the 4 large eggs, 1 1/4 cups granulated sugar, 1 tablespoon instant coffee granules, 3 tablespoons of light olive or vegetable oil, and 1 tablespoon vanilla extract until well combined and slightly frothy.
- Combine chocolate with wet mixture: Slowly stir the cooled chocolate and butter mixture into the egg mixture, ensuring it is well incorporated with a smooth consistency.
- Prepare dry ingredients and fold into batter: In a separate medium bowl, whisk together 2/3 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Use a spatula to gently fold the dry ingredients into the wet chocolate batter until just combined; avoid overmixing to keep the texture fudgy.
- Transfer and add topping: Pour the batter into the prepared pan. Evenly sprinkle the remaining 1/2 cup of semisweet chocolate chips over the top to create a delicious chocolate topping.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, depending on how fudgy you prefer the brownies. A toothpick inserted into the center should come out with a few moist crumbs for fudgy brownies.
- Cool and serve: Allow the brownies to cool until they reach nearly room temperature to set properly. Cut into 12 bars and serve.
Notes
- Using instant coffee granules enhances the chocolate flavor without imparting a coffee taste.
- Do not overmix the batter once the dry ingredients are added to maintain a fudgy texture.
- Line the baking pan with parchment for easy removal and cleaner edges.
- Allowing the brownies to cool before cutting prevents them from crumbling.
- For an extra rich brownie, use high-quality semisweet chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
