Ultimate Fudgy Brownies
Coffee granules enhance the chocolate flavor in these amazingly fudgy brownies. Add chocolate chips to the batter and you’ve got some seriously irresistible treats. —Sarah Farmer, Waukesha, Wisconsin
Ingredients
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2/3 cup butter, cubed
- 1/4 cup water
- 2 teaspoons instant coffee granules, optional
- 2-3/4 cups bittersweet chocolate chips, divided
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Reviews
We didn't like these as well as my own recipe. Also mine are simpler to make & I use a 13"x10" pan. More to love. cmj
First time making brownies from scratch. Rich and fudgy! Definitely will be making again.
I made then in a 9x13 pan. They were plenty thick enough. They are soft and cake like. Make sure you use the best chocolate you can find. Good chocolate gives good flavor.
Despite some negative reviews, I made the brownies anyway. I'd never cooked the sugars before, the recipe intrigued me. I used 3 different chocolates: unsweetened, 72%dark, and semisweet chips. I put the batter in a 10" by 10" pan. The result was very good. Not really fudgy, more cakey. But I prefer that. Not dense at all. The batter baked almost to the top of the pan. I'm happy with the result and will definitely make them again.
Very fudgy and moist. I used a 7"x11" baking dish. Also, I used dark chocolate chips instead of bittersweet. But they were moist and so full of chocolate goodness.
These brownies were amazing! Seriously, one of my favorite brownie recipes. I subbed in gluten-free all-purpose flour and dairy-free butter/choc chips with GREAT results. Couldn't tell the difference. They were soft and fudgy with that perfect crust on top.
These brownies are good. I baked mine slightly longer than 50 minutes and they were more cakey than fudgy. Next time I will bake them closer to 40 minutes to get that fudgy texture.
Why do you have to include so much sugar?? I make chocolate fudge brownies with MUCH less sugar and I use Swerve instead so safe for pre diabetics
This is the Brownie Recipe that I base my brownies on...However, like others, I found it had to be tweaked for perfection. I did use full cup of butter, only 2 eggs, baking powder rather than baking soda, and added 1/4 cup cocoa powder so used semi-sweet morsels instead.....I know--lots of tweaks, but I put it together using these steps. I also used a larger pan (8x11) and baked at 350 for 35 mins....WONDERFUL!
My dad had a problem with almost every ingredient in this recipe, and the measurements too. But how much is the serving and how much does it make????