Dessert

Best Chocolate Brownies Recipe

ByGabriel Langdon November 9, 2025November 9, 2025

Introduction

These BEST Chocolate Brownies strike the perfect balance between fudgy and cakey, with intense chocolate flavor enhanced by a touch of espresso. Rich, gooey, and studded with melty chocolate chips, they’re an irresistible treat for any chocolate lover.

A close-up view of a stack of four thick, fudgy brownies placed directly on a white marbled surface. Each brownie layer shows a rich, dark chocolate color with a moist, dense texture inside and a slightly cracked, lighter brown crust on top. The brownies have small chunks of chocolate visible within, adding to their gooey look. The edges appear slightly crumbly, contrasting with the shiny, moist center. 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
½ tsp instant espresso powder
½ 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 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 the mixture cool slightly.
Step 3: In a large mixing bowl, beat the eggs and sugar together until pale and thick, about 5 to 7 minutes.
Step 4: Add the vanilla extract and melted butter-chocolate mixture to the eggs and sugar, mixing until smooth.
Step 5: Sift together the flour, cocoa powder, and salt. Gently fold these dry ingredients into the wet mixture until just combined.
Step 6: Fold in the milk chocolate chips.
Step 7: Pour the batter into the prepared pan, sprinkle some extra chocolate chips on top, and bake for 30 to 35 minutes. Check doneness by inserting a toothpick; it should come out with moist crumbs.

Tips & Variations

For an extra fudgy texture, slightly underbake the brownies so they remain moist in the center.
Swap milk chocolate chips for dark or white chocolate to customize the flavor.
Add a handful of chopped nuts like walnuts or pecans for a pleasant crunch.
If you prefer a stronger coffee note, increase the espresso powder to 1 tsp.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave or let thaw at room temperature before serving.

How to Serve

A close-up shot of a stack of four thick, fudgy chocolate brownies placed directly on a white marbled surface. Each brownie layer shows a rich dark brown color with a moist, dense, and slightly gooey texture inside, contrasted with a thin, lighter brown cracked crust on top. The brownies appear soft with some chunks of chocolate visible within the layers. The edges show a slightly crumbly texture with a few crumbs scattered around the base. 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. You might want to add a pinch more salt to balance the flavor.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out with moist crumbs but not wet batter. The edges will look set and slightly pulling away from the pan.