Description
This fudgy brownie recipe is perfectly balanced with deep chocolate flavor and just the right amount of sweetness. Featuring a moist, dense texture that’s indulgent without being overly rich, these brownies are easy to make and yield a crowd-pleasing treat with a rich cocoa punch and a hint of coffee to enhance the chocolate. Ideal for any chocolate lover seeking a homemade classic.
Ingredients
Scale
Dry Ingredients
- ¾ cup (90 g) all-purpose flour
- ½ tsp salt
- ⅔ cup (75 g) unsweetened cocoa powder (natural cocoa powder recommended)
- 1 tsp coffee powder
Chocolate
- ¾ cup (105 g) dark chocolate (50% dark chocolate or semi-sweet chocolate chips okay)
Wet Ingredients
- ½ cup (113 g) unsalted butter, room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil (canola oil recommended)
- ½ cup (100 g) soft brown sugar, packed
- 1 tsp vanilla essence/extract
- 1 cup (200 g) granulated white sugar
- 2 large eggs, room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 160 °C (320°F) with the fan on. Grease an 8-inch square cake tin and line it with baking paper, leaving overhang on two opposite sides for easy removal of brownies.
- Combine Dry Ingredients with Chocolate: Chop the dark chocolate into ¼ inch pieces. In a bowl, sift in the flour and salt and mix with the chopped chocolate. Set aside.
- Melt Butter Mixture: In a microwave-safe bowl, combine the butter, vegetable oil, cocoa powder, brown sugar, coffee powder, and vanilla essence. Mix well, warming in 20-second bursts and stirring in between until the mixture is liquid and hot to the touch. Allow to cool slightly.
- Mix Eggs and White Sugar: In a separate bowl, beat the white sugar and eggs on medium-high speed for 3 minutes until the mixture is light and creamy.
- Combine Wet Mixtures: Gently fold the cooled chocolate-butter mixture into the egg mixture until just combined.
- Add Dry Ingredients: Carefully fold in the flour, salt, and chopped chocolate mixture until just combined. Avoid overmixing to maintain a fudgy texture.
- Bake: Pour the batter into the prepared pan. Even out the surface and gently tap the pan on the counter to release any air bubbles. Bake for 22-25 minutes based on your desired fudginess, ideally 22 minutes for optimum fudginess. The toothpick inserted in the center should come out with moist crumbs.
- Cool and Serve: Let the brownies cool in the pan for 1 hour to set properly. Run a thin knife around the edges, use the parchment overhang to lift the brownies out, slice, and enjoy.
Notes
- Use gram measurements for the most accurate results as these are carefully tested.
- If butter is hard when mixing, incomplete mixing before microwaving is okay—the heating will melt it thoroughly.
- Gently folding the dry ingredients is crucial to keep the brownies fudgy instead of cakey.
- The toothpick test: it should come out with moist crumbs, not clean, to ensure fudginess.
- Butter can be used melted or at room temperature depending on preference.
- If your oven does not have a fan setting, bake at the same temperature but increase cooking time by about 3-5 minutes and monitor closely.
