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
I used an 11x7 pan after reading the reviews and it still went above the pan. And it was very crumbly....not finger food brownies. But they are super chocolatey.......not sure I’ll make them again. Have no idea how they can be made in a 9x9. But my husband enjoyed them, and they will get eaten!!!
I have a question regarding the chips. Regular chips have caffeine. Therefore I would use the carob chips. How would that differ in the taste? I am allergic to caffeine.
Very tasty brownies! I 100% agree with Leslie’s review from January. Everything she described happed to me as well. I had a 9”x9” square pan, however, just as the recipe asked but it still rose much too high over the pan and I ended up doing the EXACT same thing as Leslie’s review. Next time, I’ll do a 9”x13” pan because the brownie is very, very tasty.
For those of you who do not know there is a difference between bittersweet chocolate chips and semi-sweet chocolate chips and milk chocolate chips. This recipe calls for Bittersweet chocolate chips and you really do need the 9x9" square pan for it to turn outright. Mine came out perfect
I was so excited to try these brownies based on the ingredient list, ease of preparation, and the reviews. I followed the direction exactly, with the exception of using milk chocolate rather than the semi-sweet. I only have 8x8 pans...and there was sooo much batter...I knew I should have used a larger pan...but proceeded. The brownies rose almost 2 inches above the top of the pan. I baked 40min, lower rack in a 325 degree oven. Still very sloppy. So baked 10 more minutes. Not wanting to go beyond the time and the warning to not over-baked...I took them out depending on the reviews that side they would firm up as they cooled. After an hour of cooling the center sunk leaving an 8x8 brownie bowl! The top was wonderfully crackly, the edges were a bit airy, and the center still uncooked but much like a lava cake. The taste was very good though. I will try these again, in a larger pan obviously. And maybe I'll try a slightly hotter oven. Go for it...the milk chocolate made a good taste...no coffee flavor 'came through'. Very rich tasting though. I'm not a sweet eater anymore, but I had to try them before thinking of giving it another go at a later time.
The coffee flavor gives a burst of great enjoyment to coffee enthusiasts
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Been adding Espresso powder and chocolate chips to my brownies for years! It's the secret ingredient that makes everyone go WOW!
These are sooo good. Ina Garten (barefoot contessa) always adds instant coffee to her chocolate recipes so I do too! You don't taste the coffee, they just add a depth of flavor. Thanks for the recipe!
I followed the recipe exactly and they turned out exactly as the picture. They are AMAZING!! I used Hershey Dark choc chips. They are quite rich but taste so indulgent. I want to try them again with milk choc chips to see how that turns out. I baked them in a 9 1/2 x 9 1/2 inch pan, on the very bottom rack at 325 for 40 minutes then moved them to the center rack for 10 more minutes. I also will try a little larger pan next time just to help the center cook a little better.