Thick Fudgy Chocolate Brownies with Coffee and Cocoa
These exceptionally thick, fudgy brownies combine melted unsweetened chocolate with cocoa powder for intense chocolate flavor, enhanced by a touch of instant coffee. The two-stage baking method creates a perfect chewy texture with a shiny top. At 2.5 inches thick when baked in a 9-inch pan, these brownies are substantial treats perfect for chocolate lovers who want something richer than typical brownies. The technique of melting butter and chocolate together, then gradually incorporating ingredients, ensures a dense, moist crumb that holds together beautifully when cut.
Ingredients
- 3 ounces unsweetened chocolate, choppeddark chocolate chips1:1
will be less intense
- 18 tablespoons unsalted butter, room temperature, cut into chunks
- ¼ teaspoon instant coffee crystals(optional)espresso powder1:1
enhances chocolate flavor
- ½ cup cocoa powder
- 1 tablespoon cocoa powder
- 2 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ⅓ cup chocolate chips(optional)
- shortening, a bit(optional)
Instructions
- 1
Preheat oven and line a 9-inch square metal pan with nonstick foil or grease regular foil
- 2
Melt butter and chocolate together in a saucepan over gentle heat, stirring constantly
- 3
When mixture is almost melted, add coffee crystals and cocoa powder, stir until smooth and remove from heat
- 4
Stir sugar into the hot chocolate mixture and let cool slightly
- 5
Add eggs one at a time, stirring after each addition
- 6
Add vanilla and salt, stir until smooth
- 7
Add flour and stir until just blended
- 8
Scrape thick batter into prepared pan, spreading to edges
- 9
Bake for 10 minutes, then reduce temperature and bake until internal temperature reaches specified doneness
- 10
Cool completely at room temperature, then chill before removing from pan and cutting
- 11
If desired, melt chocolate chips with shortening in microwave and drizzle over cooled brownies
Tips
Use a meat thermometer to check doneness - brownies are perfect when internal temperature reaches 212°F.
Chilling the brownies before cutting prevents crumbling and creates clean, neat slices.
Melt chocolate and butter gently to avoid seizing - the mixture should never get very hot.
Good to Know
Store covered at room temperature for up to 4 days or refrigerated for up to 1 week.
Can be made up to 2 days ahead - wrap tightly and store at room temperature.
Serve at room temperature or slightly chilled, cut into squares.
Common Mistakes
Don't overbake or brownies will be dry - use a thermometer for best results.
Avoid cutting while warm to prevent crumbling and messy edges.
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
enhances chocolate flavor
FAQ
Can I use a different pan size?
A 9-inch square metal pan is essential for the specified thickness and baking times. Other sizes will require timing adjustments.
How long do these brownies keep?
Store covered at room temperature for 4 days or refrigerated for 1 week. They can also be frozen for up to 3 months.
Can I skip the coffee crystals?
Yes, the coffee crystals are optional but enhance the chocolate flavor without adding coffee taste.