The Best Brownies

filed under: Brownies on May 8, 2018

Look no further for the perfect brownie.  These brownies have the signature brownie cracked top, a dense, fudge-like interior, and a rich and delicious flavor. This recipe rivals my famous Homemade Brownie Mix Recipe, and both are crowd pleasers! (If you truly want the moistest brownie known to man, try my Zucchini Brownies too!)


The Best Brownies

I know, saying these are the “best brownies” is a badge of honor that I am claiming for myself.  I have made a lot of brownies, I mean A LOT.   This is by far my favorite version so I feel like I’ve earned it.  You can search high and low for the right combination, or you can stop here and follow the directions.  I’m giving away the secret recipe today folks.

Brownie Recipe

What Makes This Brownie Recipe So Good? (AKA Secret Ingredient)

The secret?  Coffee.  Pour yourself a cup and continue reading.  I will explain it here.

Whether you like coffee or not, caffeine does something amazing to brownies.  Caffeine (specifically in dark coffee or expresso) enhances the flavor of chocolate and boosts the richness of the brownie without adding a coffee flavor.  So simply put, the coffee makes your brownies taste brownier.  Science.

If you don’t want to use coffee I don’t recommend using this recipe. Try my Homemade Brownies if you wish to avoid coffee.

Brownie Recipe

History of the Brownie

It is said that the brownie originated in America in the 1900s. The myth is that it was a mistake… forgotten baking powder in a cake or the accidental addition of melted chocolate to biscuit recipes, but no matter. Brownies today are meant to be eaten with your hands, more of a finger food than cake. The modern definition of a brownie is a “bar” not technically cake. However, there are so many recipes for brownie bars and cake-like brownies that I think everyone is right. I prefer a fudgy brownie so often need a fork just to get it to my mouth! 😉

Tips and Tricks for the Perfect Brownie Recipe

  • These brownies get most of their flavor from the chocolate so I recommend using high-quality dark chocolate and not chocolate chips.
  • You can upgrade this recipe with mix-ins, swirls, and frosting for special occasions.
  • Don’t overbeat the batter once the flour is added. Just beat until all the flour is incorporated and no flour pockets remain.
  • All ovens are different so I recommend to always check with a wooden skewer or toothpick for doneness.
  • Don’t over-bake the brownies! You want the skewer to have a few moist crumbs attached.
  • Let the brownies cool in the pan to room temperature then transfer the pan to the fridge for one hour or overnight to make cutting them into perfect squares easier.
4.73 from 22 votes
The Best Brownies
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins

One of my favorite brownie recipes!

Course: Dessert
Cuisine: American
Keyword: Brownies
Servings: 9 people
Author: Amanda Rettke
  • 3/4 cup (150 g) sugar
  • 3 tablespoons (32.6 g) butter unsalted
  • 3 tablespoons coffee
  • 1 1/2 cups (265 g) chocolate morsels or chunks, semi-sweet
  • 2 eggs room temperature
  • 1 teaspoon vanilla
  • 1 cup (120 g) flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup chocolate chunks, for sprinkling on top
  1. Preheat the oven to 325°F.

  2. Brew a cup of coffee. You will only need 3 tablespoons in this recipe. (Enjoy the rest!)

  3. In a medium saucepan, combine the sugar, butter, and coffee. Cook over medium heat until boiling.

  4. Remove from heat and stir in chopped chocolate until melted and smooth.

  5. DON'T BE WORRIED if chocolate looks like it's seized, it will relax when the egg is added.

  6. Mix in the eggs and vanilla.

  7. Add the flour, baking soda and salt. Mix until just combined. (Don't overmix)
  8. Pour into a parchment lined 8x8 pan, sprinkle with chocolate (optional).

  9. Bake 20-25 minutes. Start checking at 18 minutes if you want OOEY GOOEY brownies!

Recipe Video

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  • 2pots2cook says:

    Sweet Heavens !

  • Sarah says:

    Can you use expresso powder and if so, how much? I don’t drink coffee, so I have none at home and honestly wouldnt know how to make it. Thank you! Love watching you on facebook!

  • Heather says:

    Does it matter what kind of coffee?

  • Christine Bauder says:

    Not going to lie, I was hesitant about the coffee…. But I went ahead and followed the directions and my family is enjoying this wonderful recipe…I love the crackly top!!… And the center of the brownies is full of warm ooey goodness…. Definitely a keeper… Thank you!!

  • Betsy says:

    I LOVE the pan used for these brownies – where can I get one?

    • Amanda says:

      I for it at Fish & Eddy’s in NYC 🙂

  • Joule says:

    I have been baking brownies a lot because my daughters love it so much. But I have never put coffee in it. I will try to follow your recipe.

    I am wondering how you can bake the brownie cracked top . it is because of sugar, isn’t it? I just notice that my brownies won’t be cracked top whenever I reduce sugar from 220 g. (according to the recipe) to 170 g. approximately. I think 220 g. make brownies too sweet.

    Could you please give me the suggestion?

  • Sarah says:

    Have made the ding dong cake numerous times, and it is the best cake ever. Just made Baker’s brownies, they look awesome.

  • Kara says:

    I’m baking these now. They’ve been in the oven for 35 minutes, and they still are not nearly set. They smell wonderful, but they are taking much longer to cook than the recipe suggests.

    • Amanda says:

      Every oven is different 🙂

  • leighana says:

    I live in Colorado – do I need to adjust the recipe for high altitude?

  • Fiona says:

    Hi.. I just want to know if i can make this in the microwave as i do not have an oven??? And if yes, are the timings the same?? Please advise, thank you

  • Jan Bragg says:

    I just made this brownie recipe. It is the best brownie I have ever tasted. I guarantee I will make these over and over again. Box brownies are a thing of the past!

  • Ayesha says:

    I love this recipe! 31 weeks pregnant and hade a craving, searched a brownie recipe on facebook hoping my usual cooking groups posts would come up and instead this video was listed ,thought it haaaad to be too good to be true. Followed the think and I was amazed while making it- so amazed that by 8am the next morning the brownies were up. So I made ANOTHER batch. Everyone has been asking me for the recipe since !hands down the BEST brownie recipe!!!!!!!!!

  • Daryl Byers says:

    Can I double the recipe and use a 13×9 pan?

  • Teresa says:

    When you use coffee in your recipes, how strong do you make it?

    • Corey says:


  • Nischay says:

    Egg substitute please?
    Also, drip coffee machine’s coffee will do, right?

  • Sintia says:

    I made these tonight and served them with mint chocolate chip ice cream. They are delicious and my family loved them.

  • Lulu says:

    Made this three times this week! Everyone asked for more!

  • Betsy D says:

    Delicious! Made these today and my family agreed that they are wonderfully rich, fudgy, a true treat.

  • Michele Olinger says:

    Hi there, I am wondering if you make and sell these brownies?

  • Sara Hoot says:

    After trying multiple recipes this was my absolute favorite the brownies where delicious!!!

    • Amanda says:

      So glad you liked them Sara!

  • Jcc says:

    Thanks for the recipe fir brownies..can i subtitute powdered cocia for chocolates

  • Betty Kirkpatrick says:

    Love your recipes.

  • Dienna says:

    Let me tell you by far these brownies was the best I have ever had the oouey gooey texture I ❤️ this weekend is apple crisp time.

  • Marlene Celso says:

    Great recipie ,but next time I am going to use 1 egg to make them more fudgy and spread a little Carmel sauce in the middle. I also added a few nuts.

  • Evelyn says:

    Thank you for your sites i have been learned alot to bake a cake from you, you inspired me much, God bless you more and more power,