Introduction

These fudgy brownies deliver a rich, indulgent chocolate experience with a perfectly shiny crust and a moist, dense interior. Made with quality dark chocolate and a hint of coffee to enhance depth, they’re simple to make and sure to impress.

A batch of brownies cut into 16 squares rests on white parchment paper over a white marbled texture. The brownies are deep brown with a shiny, slightly cracked top layer and have pieces of lighter brown chocolate embedded throughout. The middle of one square is lifted, showing a dense and moist interior with rich chocolate color. Around the squares, there are small crumbs scattered lightly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 oz semi sweet chocolate (28g)
3 oz high quality dark chocolate, 60-70% cocoa (85g)
10 tbsp unsalted butter (140g)
3/4 cup sugar (about 165g)
2 eggs, at room temperature
1 tsp instant coffee mixed with 1 tbsp hot water
1/2 cup all purpose flour (about 65g)
1/3 cup cocoa powder (about 35g), preferably Dutch processed
3/4 tsp salt
2 oz chocolate chips or chopped chocolate (55g)

Instructions

Step 1: Preheat your oven to 335°F (conventional) and line a 9-inch baking pan with parchment paper, lightly greasing with butter or oil.
Step 2: Melt the butter, semi sweet chocolate, and dark chocolate together in a microwave-safe bowl, heating in 20-second increments and stirring between each to avoid overheating.
Step 3: While the chocolate is melting, whisk the eggs and sugar on medium-high speed with a stand mixer whisk attachment for 3–5 minutes until the mixture is thick, light in color, and ribbons off the whisk. This helps develop the shiny brownie crust.
Step 4: Pour the melted chocolate and butter into the egg and sugar mixture, then gently whisk on low speed until combined.
Step 5: Mix the instant coffee with hot water, then gently fold it into the batter.
Step 6: Sift together the flour, cocoa powder, and salt. Carefully fold the dry ingredients into the wet using a rubber spatula, taking care not to knock out the air from the batter.
Step 7: Fold in the chocolate chips or chopped chocolate of your choice until evenly distributed.
Step 8: Pour the batter into the prepared pan, spreading it evenly. Add extra chocolate chunks on top if desired.
Step 9: Bake immediately for 20–25 minutes; about 22 minutes usually yields the perfect fudgy texture.
Step 10: Let the brownies cool to room temperature, then cut with a sharp knife and serve.

Tips & Variations

Use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.
Adding a teaspoon of instant coffee deepens the chocolate taste without giving a coffee flavor.
For extra texture, mix different chocolate types for the chips—milk, semi-sweet, or even white chocolate.
Line the pan with parchment paper overhanging the edges to lift out brownies easily.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months. Reheat gently in the microwave for a few seconds to restore softness before serving.

How to Serve

A batch of brownies cut into square pieces rests on white parchment paper over a white marbled surface, showing a dark brown top with a shiny, cracked texture and lighter brown chocolate chunks embedded on the surface. One brownie piece is standing on its side, revealing a thick, dense, and moist dark brown interior. Two other squares are slightly separated from the main group, showing their edges and a moist crumb. There are some small crumbs scattered around the brownies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Instant coffee is preferred because it dissolves easily without adding extra liquid. Using brewed coffee can affect the batter’s consistency, so if replacing, reduce other liquids slightly to compensate.

Why is the whisking step of eggs and sugar so important?

Whisking eggs and sugar until thick and ribbon-like incorporates air, which helps develop the brownie’s shiny crust and a tender texture inside.