THE best fudgy brownies — with crinkly tops and gooey centres. They’re made with 70% dark chocolate and coffee 🍫 😋
Imagine sinking your teeth into a decadent, fudgy brownie that’s so rich and chocolatey, it practically melts in your mouth. That’s what we’re talking about here, folks – pure, unadulterated bliss in every bite.
Whipping up a batch of these bad boys is easier than you might think. You’ll start by melting together butter and dark chocolate until it’s smooth and glossy. Then, you’ll stir in sugar, eggs, and a splash of vanilla extract for that extra hint of sweetness.
Once your brownies are in the oven, the hard part begins – waiting for them to bake! Trust me, the aroma of chocolate wafting through your kitchen will have you counting down the minutes until they’re ready to devour.
pro tip
If you’re feeling extra indulgent, just before baking, top the batter with a handful of chocolate chips, orange-flavoured chocolate (I like to use Lindt), raspberry-flavoured chocolate, or chopped nuts for added texture and flavour.
It’s little touches like these that take your brownies from good to absolutely incredible.
Fudge Brownies
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy12
servings40
minutes40
minutes1
hour20
minutesIngredients
1¼ cup All-purpose flour
1 tsp salt
2 tbsp cocoa powder
300gm dark chocolate (chopped)
1 cup unsalted butter
1 tsp instant coffee powder
1½ cups caster sugar
½ cup packed light brown sugar
5 eggs (room temp)
2 tsp vanilla essence
Directions
- Preheat the oven to 175C.
- Line a rectangular baking pan (9×13″) with baking paper.
- In a medium bowl mix the flour, salt, and cocoa powder together. Set aside.
- In a separate heat-proof bowl add the chocolate, butter and coffee powder. Set it over a saucepan of simmering water. Stir occasionally until the chocolate and butter are completely melted and smooth.
- Turn off the heat. Keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Allow the mixture to come to room temperature.
- Add 3 of eggs to the chocolate mixture and whisk until combined.
- Add the remaining eggs and whisk until combined.
- Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the centre of the brownies comes out with a few moist crumbs sticking to it.
- Let the brownies cool completely, then lift them out of the pan using the baking paper.
- Cut into squares and serve.
- Store at room temperature in an airtight container, in the fridge, or freezer.
Notes
- Recipe adapted from Baker By Nature
