Everyone needs a staple, crowd-pleasing brownie recipe to keep in their back pocket—we think these moist, extra-chocolate brownies should be your new go-to. Starring both melted chocolate and unsweetened cocoa powder, these dense, fudgy brownies deliver all the intense chocolate decadence that we crave. If you normally reach for the boxed mix, trust us—make this easy, homemade recipe one time, and you’ll ditch the boxed mix for good. Read on for how to make these brownies the best they can be:
Ingredients
Cooking spray
1 c. (2 sticks) unsalted butter
6 oz. chocolate (60% cacao), chopped (about 3/4 c.)
2 tsp. pure vanilla extract
1 tsp. espresso powder
1 tsp. kosher salt
1 1/2 c. (300 g.) granulated sugar
1/2 c. (105 g.) packed light brown sugar
4 large eggs, room temperature
1 c. (120 g.) all-purpose flour
1/2 c. (40 g.) unsweetened cocoa powder
Directions
Step 1
Preheat oven to 350°. Grease a 13″-by-9″ metal baking pan with cooking spray. Line pan with foil, leaving an overhang on 2 opposite sides. Grease foil with cooking spray.
Step 2
In a small pot over medium heat, melt butter. Remove from heat, add chocolate, and stir with a rubber spatula until melted and smooth. Stir in vanilla, espresso powder, and salt.
Step 3
In a large bowl, whisk granulated sugar and brown sugar. Whisk in chocolate mixture until smooth. Add eggs, one at a time, whisking to blend after each addition, then continue to whisk until batter is well combined, about 30 seconds more (this will help achieve a shiny, crackly top). Fold in flour and cocoa powder with a spatula just until combined.
Step 4
Pour batter into prepared pan. Bake brownie until puffed and set and a tester inserted into the center comes out clean, 22 to 28 minutes.
Step 5
Let cool completely in pan. Using foil overhang, remove brownie from pan and cut into squares with a sharp knife.