Best Ever Brownies

The best brownies I have ever made. Chocolate made with ingredients you might already have ... a recipe to keep forever.

I decided that it was time for me to provide one, and so I recently embarked on a mission to develop the best brownie recipe I could possibly be. Rich, chocolaty, and fudgy boxes so saturated with chocolate that they almost melt in your mouth ... symbol of the perfection of brownies.

There was a lot of frustration and a lot of disappointment along the way. Batch after batch of sub-par creations thrown into the trash (more edible creations mortgaged on family members, who always seemed eager to devour my recipe failed).

Finally, the recipe that succeeded and proved myself a winner (which, after developing, I then went on to make it 3 times more just to make sure it was as perfect as it seemed) turned out to be just a few different nuances than I developed in the past in Brownies Cookies My Brownies Chip. Some of these adjustments and brownies stand-alone proudly in awe, with their stunning peaks.

This recipe uses chocolate powder and chocolate semisweet. To get as much chocolate as possible, cocoa powder "blooms" in water that is almost boiling. By stirring the cocoa powder into hot water, the potential full chocolate flavor of the powder is released in a way that only stirs it into butter and sugar fails to do so.

I also use instant coffee to supplement chocolate and make these brownies as rich as possible, but my brother says he can detect the taste of coffee and doesn't like it. My other family members (and I personally like it), but decide for yourself whether you like a little mocha on your brownies or not and let the coffee in or out.
I prefer to make these brownies in an 11 × 7 skillet because they are thicker and even fudgier, but they are also fine in a standard 13 × 9 skillet (with just a few minutes of cooking time ... that's all discussed in the recipe below this).


  • 2/3 glasses of water
  • 1/2 cup of cacao powder is processed by the Netherlands
  • 4 ounces of cut semisweet chocolate (or semisweet chips, not cut)
  • 1 1/2 tsp instant coffee is optional
  • 1 cup of butter cut into pieces, 2 sticks
  • 2 1/4 cups of granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 lightly beaten eggs + 2 egg yolks (room temperature is preferred)
  • 1/2 teaspoon salt
  • 1 3/4 cup all-purpose flour


  1. Preheat the oven to 350F
  2. Brush a small amount of 11 x 7 flour (or 13x9 if you don't have 11x7) and set aside
  3. In a small saucepan, heat ⅔ cup of water until it begins to boil. Add cocoa powder, semisweet chocolate, and instant coffee. Remove immediately from heat and keep stirring until the mixture is smooth and smooth.
  4. In a large, microwave-safe bowl, melt the butter for an additional 15 seconds, stirring briefly until it has completely melted.
  5. Stir in sugar and vanilla.
  6. Stir the chocolate mixture, stir until evenly mixed.
  7. Add eggs and egg yolks, stir until evenly mixed.
  8. Sprinkle salt over the mixture and stir.
  9. Gradually stir the flour until it is completely mixed.
  10. Spread the dough in a prepared skillet and bake at 350F for 30-35 minutes if using an 11x7 pan and 25-30 if using a 13x9 pan (the time can vary depending on your oven. To check if the brownies are ripe, insert a toothpick to the middle If the pan is wet with the dough unpacked, return it to the oven and keep checking every five minutes. When the brownies are completely cooked, the toothpicks will become a little fudgy and may have a few crumbs, but it will become fudge-like consistency and not the consistency of wet dough.
This recipe is inspired by sugar spun run

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