Brownie Variations
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If you normally reach for the boxed brownie mix, then trust me—make this easy, homemade recipe one time, and you'll ditch it for good. Everyone needs a staple, crowd-pleasing brownie recipe to keep in their back pocket, and I think these moist, extra-chocolatey brownies should be your new go-to. Starring both melted chocolate and unsweetened cocoa powder, these rich, fudgy brownies deliver all the intense chocolate decadence that I crave. Read on for how to make these brownies the best they can be:
What People Are Saying:
“Fudgy but not TOO fudgy, cakey but not dry, and incredibly chocolate-y. They're the absolute PERFECT MIX of texture and flavor. My new go-to! Thanks, Delish!” - jsa1599
Start this recipe off by prepping your landings. Preheat your oven and grease a metal baking pan with cooking spray, then line with foil. Leaving a 1” to 2” overhang on both long sides will help you cleanly remove the brownies when they have finished baking and cooling! Grease the foil with cooking spray as well to ensure the brownies don’t stick.
Then, in a small pot, melt the unsalted butter and use a rubber spatula to stir in the chocolate—don’t forget the layer on the bottom of the pot—until a smooth chocolate sauce is achieved. Then add in the vanilla, espresso powder, and salt and stir to combine well.
In a large bowl, combine your two sugars, whisking to break up any clumps, then add in the melted chocolate mixture and whisk until smooth. Whisking as you do, add in one egg at a time, making sure to blend each egg completely before adding the next. After all the eggs are added, whisk vigorously for about 30 seconds to ensure the batter is completely mixed—this will help achieve a shiny, crackly top. Gently fold in your dry ingredients with a spatula until just combined.
Pour your batter into the foil-lined baking pan and place into the oven to bake for about 22 to 28 minutes, until the brownies have puffed up slightly and a tester inserted into the center comes out clean.
Remove the brownies from the oven and allow them to cool completely while still in the baking pan. Once cool, use the foil overhangs to remove the entire slab of brownies from the pan. Transfer to a cutting board and cut the brownies into roughly equal squares for serving.
The full list of ingredients and instructions can be found in the recipe below.
Store these brownies in an airtight container for up to 3 days at room temperature or in the refrigerator for up to a week.
Cooking spray
(2 sticks) unsalted butter
chocolate (60% cacao), chopped (about 3/4 c.)
pure vanilla extract
espresso powder
kosher salt
(300 g.) granulated sugar
(105 g.) packed light brown sugar
large eggs, room temperature
(120 g.) all-purpose flour
(40 g.) unsweetened cocoa powder
Let us know what you think in the comments down below!