Dessert

Best Chocolate Brownies Recipe

ByElla Hart November 8, 2025November 8, 2025

Introduction

These BEST Chocolate Brownies are rich, fudgy, and deeply chocolatey, perfect for satisfying any sweet tooth. With a hint of espresso to enhance the chocolate flavor, they bake up moist and tender every time.

A close-up image showing a stack of four thick, square chocolate brownies standing upright on a white marbled surface. Each brownie has a dark brown, slightly shiny, moist inside with a soft texture and chunks of melted chocolate visible. The top layer on each brownie looks slightly crisp with a cracked, lighter brown crust. The edges are firm but not dry, and some crumbs are scattered around the base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz semi-sweet chocolate baking bar, chopped
1 cup salted butter (unsalted will work too)
2 1/2 cups sugar
4 eggs (at room temperature)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp instant espresso powder
1/2 cup milk chocolate chips plus some for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Step 2: Melt the butter and chopped semi-sweet chocolate together in a saucepan over medium heat or in the microwave. Remove from heat and stir in the instant espresso powder. Let it cool slightly.
Step 3: In a large mixing bowl, beat the eggs and sugar until the mixture is pale and thick, about 5-7 minutes.
Step 4: Add the vanilla extract and the melted butter-chocolate mixture to the egg and sugar mixture. Mix until smooth and well combined.
Step 5: Sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Step 6: Fold in the milk chocolate chips, then pour the batter into the prepared baking pan. Sprinkle additional chocolate chips on top.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool before cutting into squares.

Tips & Variations

Use instant espresso powder to boost the chocolate flavor without adding a coffee taste.
For extra fudgy brownies, slightly underbake them and allow to cool completely in the pan.
Swap milk chocolate chips for dark or white chocolate chips according to your preference.
Adding a handful of chopped nuts like walnuts or pecans gives a nice crunch.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week or frozen for up to 3 months. To reheat, warm individual pieces in the microwave for about 10-15 seconds to regain softness.

How to Serve

A close-up image shows a stack of four thick, rich chocolate brownies on a white marbled surface. Each brownie has a dense, fudgy texture with a dark brown color, and a shiny, crackly top layer that is slightly lighter in color. The brownies have small chunks of chocolate embedded inside, making the texture look moist and gooey. The stack is neat, with each brownie resting directly on top of the other, showing clear layers and rough edges. The background is softly blurred with the same white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, unsalted butter works perfectly fine. You may want to adjust the added salt slightly if preferred.

Why is there espresso powder in the recipe?

Espresso powder enhances and deepens the chocolate flavor without making the brownies taste like coffee.

Ella Hart