This Brownie Recipe is the only no-fail recipe you’ll ever need! Perfect gooey brownies, incredibly fudgy, super easy to make and downright indulgent!
We all have that perfect brownie recipe, that recipe we grew up with handed down from our mom or grandma. Because let’s face it, everybody loves a good brownie, how could you not. We’re talking chocolatey, gooey, chewy fudgy brownies!
In fact, brownies are probably our first baking experience at a young age. I remember loving to bake from a very young age, just being in the kitchen with my mom and helping her out whenever she’d be baking anything. It was fascinating.
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While there are many brownie types, I like a more fudgy brownie than a cake like brownie, though when faced with any kind of brownie, I’ll take it regardless of its type. Chocolate is chocolate and I never say no to chocolate.
TIPS FOR MAKING THE PERFECT BROWNIES:
- The number 1 tip should always be to start with quality ingredients, especially when it comes to the chocolate.
- Make sure your eggs are at room temperature, this will ensure your brownies will have a lighter texture and cook more evenly. If you forget to take them out an hour before, just let them sit in a bowl of warm water for about 15 minutes.
- Use a light colored or shiny pan, since this will conduct heat more evenly. Glass or dark colored pans will cause the edges to over-bake or burn. Also, make sure you line your pan with parchment paper, leave an overhang on the sides to create angles and spray it with cooking spray. This way when your brownies are done baking, you simply lift by the overhang to pull out the brownies.
- Make sure you bake your brownies in the center of the oven for even baking and wait until your oven is completely preheated. Always keep in mind that baking time will vary since each oven is different. Also remember that your brownies will keep cooking as they cool off too, so if you’re not sure, pull them out a bit earlier and place them on the counter to cool.
CRAVING MORE BROWNIES? TRY THESE:
- Halloween Candy Brownies
- Mile High Guinness Brownies with Guinness Buttercream Frosting
- Butterscotch Brownies
- Chocolate Pumpkin Cheesecake Brownies
- Triple Bypass Brownies
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
This Brownie Recipe is the only no-fail recipe you'll ever need! Perfect gooey brownies, incredibly fudgy, super easy to make and downright indulgent!
- 1/2 cup butter unsalted (1 stick)
- 3/4 cup sugar granulated
- 1/2 cup all-purpose flour
- 3/4 cup cocoa powder I used Dutch processed cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tbsp espresso powder optional
- 2 large eggs at room temperature
- 1 cup chocolate chips semi sweet or your favorites
Preheat your oven to 350 F degrees. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.
In a small saucepan add the butter and melt over medium low heat. Once melted add the sugar sugar and stir; bring the sugar and butter to a boil then quickly remove from the heat.
In a large bowl add the flour, cocoa powder, salt, baking powder, espresso powder if using and whisk well. Pour in the butter/sugar mixture slowly and whisk well.
Add the eggs and continue and whisk or stir with a spatula until combined. Fold in the chocolate chips with a spatula.
Transfer the batter to the prepared baking pan and smooth out the top so that it's one even layer. Bake for 20 to 25 minutes. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.
Let the brownies cool in the pan for about 10 minutes, then cut into squares and enjoy!
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The espresso powder will enhance the chocolate flavor.
Your brownies are done baking when the center is still moist, you should see moist crumbs not uncooked batter. Do not over bake them if you want gooey brownies.
Store your leftover brownies in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
Hi, I am excited to try this recipe – thank you for sharing! The the recipe turn out the same if I use 1 tbsp of fresh coffee grounds instead of espresso powder? (I don’t typically use espresso powder, so I don’t have any on hand.
Espresso powder dissolves while the coffee grinds don’t, so you’ll have a gritty texture in the brownies. If you don’t have espresso powder just take it out of the recipe, they’ll still be good.
Sweet, delectable treat that made my whole kitchen smell of happiness.😄
Thank you so much for this recipe.
My pleasure, so happy you liked it!
The espresso powder adds SO much. Perfection!
These were great! Very chocolatey. Very moist. This is a keeper. I did not have espresso powder but no need to get some as these were perfect. There are only two of us at home and this is a perfect size. Thanks for this recipe.
I was a little skeptical at first that I would be able to make these correctly because the sugar boiling bit seemed risky to me, but these brownies were way easier to make than I thought and so delicious and fudgey I don’t know what to do with myself. Toblerone bars were on sale at the store so I popped the pieces on top of the batter before putting it in the oven and the addition of that with the chocolate chips is divine. I’m kinda sad that I only had the stuff here for one batch because I think I will need a second batch immediately.
Oh I love the addition of Toblerone bars, sounds amazing! So glad you enjoyed the recipe, it’s the weekend so go and make another batch. 🙂
These look terrific. Surely trying this out.
Love a good, classic brownie recipe like this one!
The espresso powder in here is a game changer!
These look so perfect!
These are such amazing brownies, with the perfect crackly topping!
Love the addition of espresso powder! Craving these right now!!
I love using espresso powder in chocolate recipes, it adds such a nice complexity.
These are brownie perfection! I love fudgy brownies and adding chocolate chips makes them even more divine!
One question, you mentioned 1 Cup Unsweetened chocolate chips as a last ingredient, are you suggesting something like bakers Unsweetened chocolate or is that a typo and you really mean any flavor morsels? I’m confused.
You can use any type of chocolate chips you like best or that you have handy.
It turned out so good!!! Absolutely loved how you gave such exact measurements for all the ingredients. Followed the instructions to a T and it turned out perfect! thank you so much.
Hello Jo,
Should the •1 tbsp espresso coffee be in a liquid form or just the coffee grains(powder) without actually making liquid coffee out of it?
Thanks,
Dalal
Hi Dalal, that’s 1 tbsp espresso coffee powder, not liquid. 🙂