These brownies are the ultimate comfort dessert, delivering everything a true brownie lover could want. Rich chocolate flavor, a dense and moist interior, a thin crackly top, and pockets of melted chocolate chips make this recipe a winner every time. The balance between cocoa powder and real chocolate gives depth and complexity, while the blend of white and brown sugar ensures the right amount of sweetness and chew. Even better, this recipe comes together in one bowl, making it perfect for busy days when you still want homemade indulgence without a mountain of dishes to clean.
Using melted butter rather than oil contributes to the luxurious texture, adding richness without making the brownies greasy. The hint of brewed coffee deepens the chocolate taste without introducing a strong coffee flavor, so even non-coffee drinkers will appreciate it. With just the right amount of flour to bind everything without drying the batter, these brownies bake into something wonderfully decadent.
The best thing about brownies is that they’re adaptable—you can serve them warm for gooey centers, chill them for clean slices, or top them with ice cream for a restaurant-style dessert. They also store well and can be made ahead for gatherings, bake sales, or quiet nights at home.
Ingredients
For the brownies:
1 cup (200 g) granulated sugar
1 cup (200 g) brown sugar, lightly packed
3 eggs, at room temperature
3/4 cup (75 g) cocoa powder
1 cup (120 g) all-purpose flour
1 teaspoon (6 g) salt
1.5 cups (260 g) dark chocolate chips
1 cup (225 g) unsalted butter, melted
1 tablespoon (15 ml) brewed coffee
1 tablespoon (15 ml) vanilla extract
Instructions
Preheat the oven to 175°C (350°F). Prepare an 8×8-inch (20×20 cm) or 9×9-inch (23×23 cm) baking pan by greasing it lightly and lining it with parchment paper. Leave some overhang on the sides to make it easier to lift the brownies out once baked.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until the mixture becomes glossy and smooth. Adding the sugars while the butter is still warm helps dissolve them slightly, which contributes to the crackly top once baked.
Add the eggs one at a time, whisking thoroughly after each addition. This step is important because incorporating air here helps the brownies bake evenly while maintaining their dense texture. Stir in the vanilla extract and brewed coffee, ensuring everything is well combined.
Place a sieve over the bowl and sift in the cocoa powder, flour, and salt. Sifting helps prevent lumps and ensures the dry ingredients distribute evenly in the batter. Using a spatula, gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing, as it can make the brownies less tender.
Add 1 cup of the dark chocolate chips to the batter and fold them through. The remaining chocolate chips will be used for the top to create extra bursts of chocolate flavor.
Pour the brownie batter into the prepared pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips over the surface, allowing them to sit slightly on top so they remain visible and create texture when baked.
Bake the brownies for 30 to 35 minutes, depending on your oven and the size of your pan. Check for doneness by inserting a toothpick into the center—there should be a few moist crumbs clinging to it, but no raw batter. The center should be set yet still soft, which will ensure the final texture is fudgy rather than cakey.
Allow the brownies to cool completely in the pan before slicing. Cooling helps them firm up and makes cutting much easier. Lift them out using the parchment overhang and cut into squares or rectangles with a sharp knife. Wiping the knife clean between cuts gives neat edges.
Texture and flavor
These brownies are rich, dense, and deeply chocolatey. The cocoa powder brings a strong chocolate foundation, while the chocolate chips melt into little pockets of creaminess. Brown sugar gives a hint of molasses that complements the chocolate, and the coffee intensifies the flavor without being noticeable on its own. The balance of sugar, butter, and flour ensures the texture stays moist for days.
Tips for success
Use room temperature eggs for better incorporation and smoother batter.
Do not overmix once the flour is added, to avoid developing too much gluten.
Check the brownies early—slightly underbaking keeps them fudgy.
Cool completely before cutting if you want clean, even slices.
For ultra-fudgy brownies, refrigerate them for an hour after cooling.
Serving suggestions
Serve warm with vanilla ice cream and a drizzle of chocolate sauce for a dessert that feels indulgent enough for special occasions.
Dust with powdered sugar for a simple yet elegant look.
Top with whipped cream and fresh berries for a lighter finish.
Spread a layer of peanut butter or caramel sauce over the cooled brownies before slicing for extra flavor.
Variations
Add chopped nuts like walnuts, pecans, or hazelnuts for crunch and flavor contrast.
Swirl in cream cheese for a cheesecake-brownie hybrid.
Replace some of the chocolate chips with white or milk chocolate for a mix of flavors.
Add a pinch of cinnamon or chili powder for a subtle twist.
Storage
These brownies can be stored in an airtight container at room temperature for up to three days. If you want them to last longer, refrigerate for up to five days. They also freeze very well—wrap them tightly in plastic wrap, then place in a freezer-safe bag or container for up to two months. Thaw at room temperature before serving, or warm in the microwave for a few seconds for that fresh-baked feel.
Background and enjoyment
Brownies have an interesting history, often credited as an American invention from the late 19th or early 20th century. They were likely created by accident when someone forgot to add baking powder to a chocolate cake, resulting in a dense, chewy treat instead of a light sponge. Since then, brownies have taken on countless variations, from cake-like to extra gooey, from nut-filled to caramel-swirled. This recipe leans toward the fudgy side, appealing to those who prefer a moist, rich bite rather than a crumbly, airy texture.
Making brownies from scratch allows you to control every element, from the sweetness to the type of chocolate. Store-bought mixes may be convenient, but a homemade brownie delivers a fresher taste, better texture, and the satisfaction of knowing exactly what’s in it. Once you’ve made this recipe, it may replace any boxed version in your kitchen permanently.
This brownie recipe is also a great base for creativity. You can turn it into brownie sundaes, layer it into trifles, crumble it over milkshakes, or even use it as the base for ice cream sandwiches. The possibilities are endless, and its versatility makes it a recipe worth keeping in your collection.
In the end, a great brownie is about balance—sweet but not cloying, rich but not heavy, moist but not raw. With the right ingredients, careful mixing, and proper baking, you can achieve brownie perfection at home without complicated steps or expensive tools. The joy of biting into a still-warm square, with the chocolate chips melting in your mouth, is one of life’s simplest pleasures.