Description
This best brownie recipe combines rich dark chocolate, cocoa powder, and coffee for a deep, indulgent flavor. With walnuts and chocolate chips adding texture and bursts of extra chocolate, these brownies are perfectly fudgy yet crumbly. Baked in a 7-inch square dish, they yield neat, delicious squares ideal for any chocolate lover’s craving.
Ingredients
Scale
Dry Ingredients
- 100 grams All purpose flour
- 20 grams Cocoa powder
- 1/2 teaspoon Baking powder
Wet Ingredients
- 120 grams Salted Butter
- 200 grams Dark chocolate, roughly chopped
- 2 teaspoons Instant coffee powder
- 140 grams Castor sugar
- 2 Eggs
Add-Ins and Toppings
- 50 grams Walnuts, roughly chopped
- 40 grams Chocolate chips
Instructions
- Prepare dry ingredients: Sieve the all purpose flour, cocoa powder, and baking powder together in a bowl. Set aside to ensure no lumps and to aerate the mix.
- Melt butter and chocolate: In a heatproof bowl, combine the salted butter, instant coffee powder, and chopped dark chocolate. Melt them together using a microwave or a double boiler. Allow this mixture to cool slightly before using.
- Mix eggs and sugar: In a large bowl, whisk the castor sugar and eggs vigorously for about 2 minutes until the sugar dissolves and the mixture turns pale and fluffy.
- Combine chocolate mixture: Gradually add the cooled chocolate and butter mixture into the egg and sugar batter, mixing thoroughly but carefully to avoid cooking the eggs.
- Add dry ingredients: Slowly fold in the sieved flour and cocoa powder mixture until fully incorporated and smooth without any lumps.
- Add nuts and chocolate chips: Fold in the roughly chopped walnuts and chocolate chips, reserving a small amount of chocolate chips and walnuts for topping.
- Prepare baking dish: Line a 7-inch square baking dish with parchment or butter paper. Pour the brownie batter evenly into the prepared dish and sprinkle the reserved walnuts and chocolate chips on top.
- Bake: Preheat your oven to 180°C (350°F) and bake the brownies for 25 to 35 minutes. Test doneness by inserting a skewer; it should come out with a few moist crumbs but not wet batter.
- Cool and serve: Let the brownies cool completely in the baking dish to room temperature before cutting into neat squares. This helps them hold their shape without crumbling. Enjoy your delicious homemade brownies!
Notes
- Ensure the melted chocolate mixture is not hot when adding to eggs to prevent scrambling.
- Use parchment or butter paper to easily lift brownies from the pan.
- Don’t overbake; a slightly moist center ensures fudgy brownies.
- Instant coffee powder enhances chocolate flavor but can be omitted if desired.
- Storing brownies in an airtight container at room temperature keeps them fresh for up to 3 days.
Nutrition
- Serving Size: 1 brownie square (~50 grams)
- Calories: 230
- Sugar: 18 grams
- Sodium: 85 mg
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 55 mg
