Fudgy Baked Brownies


It has been a lot of years in the making, but I hearby declare that this is the last brownie recipe I will ever need!  It is sheer perfection!  This is the ultimate rich, dense, fudge-like brownie! I’ve even heard that America’s Test Kitchen proclaimed this as their favorite brownie which pretty much settles everything!

I made a couple of variations to the recipe that worked out just fine.  If you don’t have regular dark chocolate, just use chocolate chips.  I used semi-sweet in this recipe since I always have them on hand.  If you don’t have espresso powder you can leave it out, but a hint of coffee in chocolate really intensifies the flavor so you can use instant coffee if you have that.

Now, go pour a tall glass of milk and get to baking!



  • 1¼ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 11 ounces dark chocolate
  • 1 cup butter, cut into 1-inch pieces
  • 1 teaspoon instant espresso powder (optional)
  • 1½ cups white sugar
  • ½ cup packed light brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract


Preheat the oven to 350 degrees F.

Butter or spray the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Put the chocolate, butter and instant espresso powder in a large heat-proof bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.

Turn off the heat, but keep the bowl over the water and add the sugars.

Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined.

Add the remaining eggs and whisk until combined.

Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top.

Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, about 30 minutes.

Let the brownies cool completely in the pan, then lift them out of the pan using the parchment paper. Cut into squares and serve.

Recipe Source: The Brown Eyed Baker