One Bowl: Fewer dishes, more chocolatey goodness.
Customizable: Swap the coffee for vanilla or add nuts, swirls, or different chocolates.
Better Than Boxed: Deep flavor, crackly tops, molten center—everything a brownie lover dreams of.

Ingredients

Dry Ingredients:

1 cup (120g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder (Dutch-processed or natural)
1 teaspoon (6g) salt

Wet Ingredients:

1 cup (225g) unsalted butter, melted
1 tablespoon (15ml) coffee (optional) – enhances chocolate flavor
OR 1 tablespoon (15ml) vanilla extract
1 cup (200g) granulated sugar
1 cup (200g) dark brown sugar, lightly packed
3 large eggs, at room temperature

Add-Ins:

1½ cups (260g) dark chocolate chips or chunks
Optional: ½ cup chopped walnuts, pecans, or swirl-ins (peanut butter, caramel, Nutella)

‍ Instructions

1. Prepare Your Baking Pan

Preheat your oven to 350°F (175°C).
Line an 8×8-inch or 9×9-inch square pan with parchment paper, leaving overhang on the sides for easy lifting later. Set aside.

Tip: A metal pan gives you crispier edges; a glass pan may need a few extra minutes of baking.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together:
- 1 cup melted butter
- 1 tablespoon coffee OR vanilla extract
- 1 cup granulated sugar
- 1 cup dark brown sugar

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Mix until the sugars are fully incorporated into the butter and the mixture looks thick and glossy.

3. Add the Eggs

Crack in the 3 eggs, one at a time, whisking well after each addition.
Continue whisking until the mixture is smooth and slightly thickened (about 1–2 minutes).

Tip: Properly beating the eggs helps create that signature crinkly brownie top.

4. Incorporate the Dry Ingredients

Sift in the flour, cocoa powder, and salt directly into the wet ingredients.
Gently fold the mixture with a spatula or wooden spoon just until combined—do not overmix.

5. Add the Chocolate

Fold in the chocolate chips or chunks (and any optional mix-ins like nuts or peanut butter chips) until evenly distributed.

6. Bake

Pour the brownie batter into your prepared pan. Use a spatula to smooth it into an even layer.
Sprinkle extra chocolate chips on top if you like.
Bake at 350°F (175°C) for 28–33 minutes, depending on your pan and oven.

✅ Check for doneness: A toothpick inserted 2 inches from the edge should come out with moist crumbs (not wet batter). The center should look slightly under baked—it will firm up as it cools.

7. Cool and Slice

Let the brownies cool in the pan for 10–15 minutes, then lift them out using the parchment overhang and transfer to a cooling rack.
Allow to cool for another 15–30 minutes before slicing for cleaner cuts—or dig in warm for maximum gooeyness!

Serving Suggestions

Top with vanilla ice cream and hot fudge sauce for a brownie sundae.
Drizzle with salted caramel, or serve with a glass of cold milk or espresso.

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Storage

Room Temp: Store in an airtight container for up to 4 days.
Fridge: Lasts up to 1 week—great for a fudgier bite.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.

Variations

Nutty Brownies: Add ½ cup chopped walnuts, pecans, or almonds.
Espresso Boost: Use 2 TBSP brewed espresso instead of 1 TBSP coffee.
Brookie-Style: Press cookie dough on top before baking.
Mocha Swirl: Add a swirl of espresso cream cheese mixture.

Tips for the Best Brownies

Don’t overmix once you add flour—this keeps them fudgy, not cakey.
Use high-quality cocoa and chocolate for rich flavor.
Let them cool slightly before cutting—they continue to set as they rest.
For clean edges, use a warm knife (dip in hot water, wipe, and slice).

Final Note

These brownies strike the perfect balance between rich, dense, fudgy centers and crisp, crackly tops. With deep chocolate flavor and a one-bowl method, this is your forever brownie recipe.

Fudgy Chocolate Brownies

Better-Than-Boxed One-Bowl Brownies

⭐ Why You’ll Love This Recipe