The Best Moist, Fudgy Brownies

Hey everyone, it’s Natasha and today I’m gonna teach you how to make the best brownies you’ll sink your teeth into. Stay tuned ’cause we’re sharing our best tips for moist, fudgy brownies. You’ll impress everyone.

Why You’ll Love This

You’ll impress everyone.

You can’t taste the coffee, but it really amps up the flavor of the chocolate.

The results are incredibly fudgy and the texture will amaze you.

So fudgy and moist and decadent and just completely delicious.

The other thing I love about these brownies is they stay really soft for days after they’re baked. So delicious. They don’t get dry. They are just wonderful.

I love how that coffee really amps up the flavor of the chocolate. You can’t taste it in there, but it’s so delicious.

Ingredients

For the Brownie Batter

• two sticks or 16 tablespoons of unsalted butter
• two cups of semi-sweet chocolate chips
• four large eggs
• one and a fourth cups of granulated sugar
• one tablespoon of instant coffee granules
• three tablespoons of oil
• one tablespoon of vanilla extract
• 2/3 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1 1/2 teaspoons of baking powder
• 1/2 a teaspoon of salt

For Topping

• 1/2 cup of semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Butter and line a nine by nine inch baking pan.
3. Place a medium saucepan over low heat.
4. Melt in two sticks or 16 tablespoons of unsalted butter with two cups of semi-sweet chocolate chips.
5. Reserve the remaining 1/2 cup of chocolate chips for later.
6. Once everything is melted together and completely smooth, then take that chocolate sauce off the heat.
7. Let it cool for 15 minutes.
8. In a large mixing bowl, add four large eggs.
9. Add one and a fourth cups of granulated sugar.
10. Add one tablespoon of instant coffee granules.
11. Add three tablespoons of oil.
12. Add one tablespoon of vanilla extract.
13. Whisk that together until it’s really well combined.
14. Pour the chocolate mixture into the egg mixture.
15. Whisk those together until the mixture is smooth and well combined.
16. In a second medium bowl, whisk together 2/3 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, and 1/2 a teaspoon of salt.
17. Whisk those together thoroughly.
18. Add the dry ingredients to your chocolate mixture.
19. Use a spatula to fold the dry ingredients into the wet ingredients until it’s completely smooth and you don’t see any streaks of cocoa.
20. Stop mixing because you don’t wanna overmix this batter.
21. Once the dry ingredients are fully incorporated, transfer that to your prepared pan.
22. Once you’ve scraped out every last drop of that delicious batter, lightly smooth out the top.
23. Add the 1/2 cup of semi-sweet chocolate chips that we reserved earlier on top.
24. Once the chocolate chips are on, gently pat them down with your hand.
25. Bake these at 350 degrees Fahrenheit on the center rack for 35 to 40 minutes.
26. Once these are out of the oven, let them cool in the pan until they’re nearly at room temperature.
27. Loosen up the edges that don’t have parchment paper.
28. Remove the brownies from the pan.
29. Wipe the knife with a paper towel, just like you would with a cake or a cheesecake, with every slice.
30. Make big slices.
31. Plate this.

Cooking Tips

Lining with parchment paper will make it so much easier to remove the brownies from the pan later.

You’ll want that mixture to be just warm and not hot.

Four large eggs and these can be chilled right out of the refrigerator. No need to bring them to room temperature.

You can’t taste the coffee, but it really amps up the flavor of the chocolate.

Take a timer for this chocolate mixture. You wanna make sure it’s not too hot and also not too cold, or it will be difficult to blend in.

Stop mixing because you don’t wanna overmix this batter.

You can skip the chocolate chips on top if you wanna cut down the sugar a bit, but keep in mind, these brownies don’t have any kind of glaze or frosting, so adding the chocolate chips is a nice way to decorate the top. It’s just an easy way to make this look fancy.

At 35 minutes, you’ll have a super fudgy brownie.

At 40 minutes, you’ll still have a very moist brownie.

I like them right in between at 37 minutes.

When you poke a toothpick into the center of the brownies, it’ll come out with a little bit of moist crumbs attached.

The most important thing to remember for fudgy brownies is do not overbake.

Giving those fudgy centers time to cool will make them much easier to slice later.

You can use a little knife or a spatula.

I like to take it out before slicing. That way, I don’t destroy my pan and scratch it up.

The trick to a clean cut in a brownie is to wipe the knife with a paper towel, just like you would with a cake or a cheesecake, with every slice, okay?

You’ll get a cleaner cut if you let it cool down to room temperature.

If you like a drier brownie, which I don’t know anyone that does, but you can bake it a little longer.

The other thing I love about these brownies is they stay really soft for days after they’re baked. So delicious. They don’t get dry. They are just wonderful.

Serving Suggestions

I like serving the ice cream right over the top.

If it’s still a little bit warm, that ice cream starts to melt over the brownie, and just like it’s doing right now.

Ice cream just has a way of balancing a brownie.

It’s just an excuse to eat ice cream, I guess.

That ice cream cuts through the brownie in just the right way. It is a match made in heaven. So good.

You’ll be happy if you have leftovers. I’m telling you, they’re just as good the next day.

Mm. I hope you guys enjoyed this video.