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Overhead picture of slices brownies with chopped chocolate and crinkly top, one brownie is facing sideways to show fudgy interior


  • Author: Zoha
  • Total Time: 50 minutes
  • Yield: 16


These are truly the best brownies I have ever eaten. They're rich, fudgy, chocolatey, and incredibly decadent. Talk about hitting all the right spots! 


  • 1 oz semi sweet chocolate (28g)
  • 3 oz high quality dark chocolate, between 60-70% cocoa (85g) - I like to use Lindt or Valrhona
  • 10 tbsp unsalted butter (140g)
  • 3/4 cup sugar (about 165g)
  • 2 eggs, at room temperature 
  • 1 tsp instant coffee mixed with 1 tbsp hot water
  • 1/2 cup all purpose flour (about 65g)
  • 1/3 cup cocoa powder (about 35g) - it is best to use dutch processed, I like to use Valrhona
  • 3/4 tsp salt
  • 2 oz chocolate chips or chopped chocolate of choice (55g, I mix milk chocolate and semi-sweet chocolate)


  • Pre-heat your oven to 335F (conventional) and line a 9” baking pan with parchment paper and a light coating of butter / oil
  • Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Avoid over-heating the mixture 
  • In the meanwhile, whisk the eggs and sugar on a standing mixer at medium-high speed using the whisk attachment for 3-5 minutes. You should achieve a very thick and ribbony mixture which is light in color. This step is important in developing the shiny crust of the brownies 
  • Pour the chocolate & butter mixture into the egg and sugar mixture, and gently whisk at low speed until combined 
  • Mix the instant coffee with hot water, and pour in. Gently fold into the batter
  • Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful not to knock out the air in the batter
  • Lastly, fold in the chopped chocolate or chocolate chips of your choice
  • Pour the batter into the lined pan and spread evenly. Add more chocolate chunks on the top if you’d like 
  • Bake immediately for 20-25 min. I typically take out my brownies around 22 minutes
  • Let cool to room temperature, cut with a sharp knife, and serve! 


  • Quality ingredients are key to getting the best brownies! I use Lindt or Valrhona dark chocolate (you can use other good quality brands) and Valrhona Dutch processed cocoa powder. Dutch processed cocoa power makes a big difference in the richness of flavor 
  • These brownies are on the darker side and not too sweet, so please don't reduce sugar further. If you like darker brownies, you can use all 4 oz of dark chocolate instead of 1 oz semi sweet and 3 oz dark
  • Don’t skip the coffee! It really amplifies the chocolate flavor. You will not taste it
  • Take care not to overbake your brownies. Time can vary based on ovens, so you want to bring them out when they’re not liquid but they still have a jiggle. A toothpick inserted should come out with moist crumbs attached (not wet batter)
  • Prep Time: 25
  • Cook Time: 25
  • Category: Brownies

Keywords: Brownies, Fudgy Brownies, Dark Chocolate Brownies