Description
These brownies are the perfect balance of fudgy, gooey, and just the right amount of chocolatey sweetness. What makes them truly stand out is a genius secret ingredient—instant coffee—that enhances the chocolate flavor without tasting like coffee. The result is an unforgettable, decadent brownie.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
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In a saucepan over low heat, melt the butter and chocolate chips. Stir occasionally until fully melted. Remove from heat and let cool slightly.
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In a separate bowl, whisk together the cocoa powder, flour, and instant coffee.
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In a large bowl, whisk together the sugar and eggs until combined and slightly fluffy. Stir in the vanilla extract and the melted butter-chocolate mixture.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined (avoid overmixing).
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Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
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Let cool for 10 minutes before slicing into squares. For firmer brownies, let cool completely.
Notes
- For a dairy-free version, substitute butter with dairy-free butter and use dairy-free chocolate chips.
- For egg-free brownies, use flax eggs or a commercial egg replacer.
- Add chopped walnuts or pecans for a crunchy texture
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 20g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg