Description

This fudgy brownie recipe delivers rich, chocolatey bars with a perfect moist and dense texture. It combines melted semi-sweet chocolate and butter with a hint of coffee granules to deepen the chocolate flavor. The batter is gently folded with cocoa powder and baking powder to create decadent brownies topped with extra chocolate chips for a delightful finish.

Ingredients

Scale

Chocolate Mixture

1/2 lb unsalted butter (softened or cut into pieces if cold for faster melting)
2 cups semisweet chocolate chips (about 10 oz or 1 1/4 cups)

Batter

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 (about 6 oz or 1 1/4 cups)

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Instructions

Preheat and prepare pan: Preheat your oven to 350˚F (175˚C). Butter a 9×9 inch baking pan, then line it with parchment paper to prevent sticking and make removal easier.
Melt chocolate and butter: In a medium saucepan over low heat, gently melt 2 cups of the semisweet chocolate chips together with the butter, whisking frequently until smooth. Remove from heat and let cool for about 15 minutes.
Mix wet ingredients: In a large bowl, whisk together the eggs, granulated sugar, instant coffee granules, oil, and vanilla extract until fully combined and slightly frothy.
Combine chocolate mixture with wet ingredients: Slowly stir the cooled melted chocolate and butter mixture into the egg mixture, blending thoroughly to form a smooth batter.
Prepare dry ingredients and fold in: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet chocolate batter using a spatula until just combined; avoid overmixing to keep the brownies tender.
Transfer and top batter: Pour the batter into the prepared pan and evenly sprinkle the remaining 1/2 cup chocolate chips over the top.
Bake brownies: Bake in the preheated oven for 35 to 40 minutes, depending on desired doneness. The edges should be set and the center slightly moist but not jiggly.
Cool and serve: Allow the brownies to cool almost to room temperature in the pan before cutting into 12 bars. This helps set the fudgy texture for neat slices. Serve and enjoy!

Notes

Using instant coffee granules enhances the chocolate flavor but does not make the brownies taste like coffee.
For a more intense fudgy texture, slightly underbake the brownies and let them cool completely before slicing.
Be careful not to overmix the batter after adding the dry ingredients to avoid tough brownies.
Line your pan with parchment paper with overhang for easy removal of the whole brownie slab.
You can substitute light olive oil with any neutral vegetable oil if preferred.