These rich, fudgy brownies from scratch are thick, moist and decadent. They will satisfy your most intense brownie craving!
When you love to bake and people know it, it’s easy to get yourself into some sticky situations. “I’ll bring dessert!” becomes an automatic response to any and all dinner invitations. In my case, this usually results in one of two scenarios. The first involves me spending all day in the kitchen trying to out-“wow” all my previous desserts. Which obviously takes all the lazy satisfaction out of having someone else do the cooking for me. The second involves me scrambling at the last minute to come up with something I can pop out in less than an hour, AND have all the ingredients for, because I haven’t been to the grocery store in 10 days.
This recipe is for that latter situation.
Now, you might be thinking brownies are pretty ordinary and not really worthy of bringing to a dinner party. Not these fudgy brownies. No one will suspect you of using a box mix when you show up with these. They are satisfyingly thick and deeply chocolatey.
If you’re not taking them to a dinner party, baked in an 8-inch baking pan, they also make what I consider a “reasonable” quantity. In other words a quantity that will keep my family in brownies for a couple of blissful days, instead of a full week of guiltily stuffing our faces. A 9 x 13 inch pan of brownies is just too much for us. Anyone else see it this way, or am I crazy for thinking there’s any such thing as too many brownies?
Anyway. I know brownies can be pretty divisive. Some people like them chewy, others cakey. Nuts/no nuts. Frosting/no frosting. I think these fudgy brownies could be the great unifier. And they need nothing but a glass of milk.
Thick, Fudgy Brownies
- 3/4 cup + 1 tablespoon (185 g) unsalted butter plus more for the pan
- 1 cup cake flour (not self-rising)
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 10 oz semi-sweet chocolate chopped
- 1 cup granulated sugar
- 1 teaspoon instant espresso dissolved in 3 tbsp boiling water
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
- 1 1/2 cups semi-sweet chocolate chips
- Preaheat oven to 350F degrees. Butter and flour an 8" square baking pan.
- Vigorously whisk the cake flour, baking powder, and salt together in a medium bowl. Sifting is usually recommended with cake flour since it is quite clumpy due to its fine texture, but I find that for this purpose, a good whisking will do the job. Also, sifting is messy and annoying.
- Place the chopped chocolate in a large heatproof bowl.
- Melt the butter with the sugar, and espresso together in a medium saucepan over medium heat, stirring frequently.
- Pour the butter mixture over the chocolate and allow it to sit for a couple of minutes to melt the chocolate. Add the vanilla and whisk until thoroughly combined.
- Beat the eggs in a small bowl.*
- Gradually add the beaten eggs to the chocolate mixture while whisking until thoroughly combined.
- Add the flour mixture and stir until smooth. Mix in the chocolate chips, and pour the batter into the prepared pan.
- Bake on the middle rack of the oven for about 35 minutes. Brownies are done when a toothpick or cake tester comes out with a few moist crumbs clinging to it. Check every few minutes after the 30 minute mark because dry, overbaked brownies are just tragic.
- Let cool completely in the pan on a wire rack. Cut into as many squares as you like. Brownies will stay moist for about five days at room temperature in an airtight container.