Look no further for the perfect brownie. These brownies have the signature brownie cracked top, a dense, fudge-like interior, and a rich and delicious flavor. This recipe rivals my famous Homemade Brownie Mix Recipe, and both are crowd pleasers!
The Best Brownies
I know, saying these are the “best brownies” is a badge of honor that I am claiming for myself. I have made a lot of brownies, I mean A LOT. This is by far my favorite version so I feel like I’ve earned it. You can search high and low for the right combination, or you can stop here and follow the directions. I’m giving away the secret recipe today folks.
What Makes This Brownie Recipe So Good? (AKA Secret Ingredient)
The secret? Coffee. Pour yourself a cup and continue reading. I will explain it here.
Whether you like coffee or not, caffeine does something amazing to brownies. Caffeine (specifically in dark coffee or expresso) enhances the flavor of chocolate and boosts the richness of the brownie without adding a coffee flavor. So simply put, the coffee makes your brownies taste brownier. Science.
If you don’t want to use coffee I don’t recommend using this recipe.
History of the Brownie
It is said that the brownie originated in America in the 1900s. The myth is that it was a mistake… forgotten baking powder in a cake or the accidental addition of melted chocolate to biscuit recipes, but no matter. Brownies today are meant to be eaten with your hands, more of a finger food than cake. The modern definition of a brownie is a “bar” not technically cake. However, there are so many recipes for brownie bars and cake-like brownies that I think everyone is right. I prefer a fudgy brownie so often need a fork just to get it to my mouth! 😉
Tips and Tricks for the Perfect Brownie Recipe
- These brownies get most of their flavor from the chocolate so I recommend using high-quality dark chocolate and not chocolate chips.
- You can upgrade this recipe with mix-ins, swirls, and frosting for special occasions.
- Don’t overbeat the batter once the flour is added. Just beat until all the flour is incorporated and no flour pockets remain.
- All ovens are different so I recommend to always check with a wooden skewer or toothpick for doneness.
- Don’t over-bake the brownies! You want the skewer to have a few moist crumbs attached.
- Let the brownies cool in the pan to room temperature then transfer the pan to the fridge for one hour or overnight to make cutting them into perfect squares easier.
- ¾ cup (150g) sugar
- 3 tablespoons (32.6g) butter, unsalted
- 3 tablespoons coffee
- 1½ cups (265g) chocolate morsels or chunks, semi-sweet
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup (120g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup chocolate chunks, for sprinkling on top
- Preheat the oven to 325°F.
- Brew a cup of coffee. You will only need 3 tablespoons in this recipe. (Enjoy the rest!)
- In a medium saucepan, combine the sugar, butter, and coffee. Cook over medium heat until boiling.
- Remove from heat and stir in chopped chocolate until melted and smooth.
- DON’T BE WORRIED if chocolate looks like it’s seized, it will relax when the egg is added.
- Mix in the eggs and vanilla.
- Add the flour, baking soda and salt. Mix until just combined. (Don’t overmix)
- Pour into a parchment lined 8×8 pan, sprinkle with chocolate (optional).
- Bake 20-25 minutes. Start checking at 18 minutes if you want OOEY GOOEY brownies!