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.
4.74 from 23 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
  • ¾ cup (150g) sugar
  • 3 tablespoons (32.6g) butter, unsalted
  • 3 tablespoons coffee
  • cups (265g) chocolate morsels or chunks, semi-sweet
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¼ 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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  • Andrea says:

    Am i able to use my 9×9 pan for this? If so what changes should i make to the time cooked?

  • Sarah says:

    I love trying and searching for the best brownie recipe. I was surprised to see no cocoa powder. Can you use half flour and half cocoa powder in this recipe? I am a chocolate fanatic so the chocolatier, the better! Can’t wait to try this!

  • Linda says:

    I like how easy it is to get your recips

  • Debra. Haugen says:

    Love looking at your recipes.Im going to make some of these.They look so yummy 😋😋

  • Anna says:

    Can I substitute high-grade cocoa for the chocolate chunks? Thank you so much…

  • CheriGee says:

    Made these brownies, and the brownie frosting, for our super bowl enjoyment. After all, it’s all about the food and commercials, right? Delicious!

  • Mj says:

    Can We substitute butter with oil?

    • Elizabeth Keeney says:

      Hi, Mj! I work with iambaker and am happy to help with questions. We have not tried using oil in place of butter in this recipe, so I cannot say how the brownies would turn out. Have a great day!

  • Sanjika says:

    Please suggest egg substitute for brownies😰🥰

  • Pamela Jablonski says:

    That’s my secret ingredient, too!! I put decaf espresso powder in mine so no one will have heart palpitations! It’s amazing!!! Sometimes I really think you’re my long lost sister! ❤️

  • Charlotte says:

    Where is nutrium for Best brownies ?

  • Judy says:

    I would rather not use the coffee in these brownies, can I opt to leave that out? Do I need to add more of something else? Thank You.

    • Elizabeth Keeney says:

      Hi, Judy! I work with iambaker and am happy to help with questions. I would recommend using the coffee in this recipe. You could try my Homemade Brownie Mix for a brownie recipe without coffee. Have a great day!

  • Shazia says:

    Good recipe, clear

  • Kerry says:

    This may be a daft question but do they taste strongly of coffee? I love brownjes but detest coffee.

    • Amanda Rettke says:

      Nope, you should not taste the coffee at all. 🙂

  • Patty says:

    Can you give the measurements and cook time for a 9 x 13” pan? Thank you!

  • Georgia Mull says:

    I just tried your recipe for Sweet Lemon Blueberry Bread and it was delicious. I also made your Banana Chocolate Chip Bread! Another winner! Since the pandemic, I am honing up my baking skills thanks to you. These brownies will be next. Thank you so much for your recipes.

    Georgia Mull

    • Amanda Rettke says:

      Love to hear it, Georgia!

  • Robin says:

    What kind of pan did you use in the brownie video? Love it. Can I purchase it?

    • Amanda Rettke says:

      I got it from Fish & Eddy’s in NYC

  • Linda Bryan says:

    Love your recipes, they turn out great!

    • Amanda Rettke says:

      Glad to hear it, Linda!

  • Ramona Kimmel says:

    Are we talking brewed coffee or coffee grounds?

  • Elizabeth says:

    I have always wanted to make brownies and yours have the simplest ingredients…it’s such a bomb…So chocolatey and yummy

  • Chantell says:

    These are sooo Good, my family loves them. Super moist,not dry. I doubled recipe, added walnuts on top. Put dark, simi sweet, & milk chocolate chips instead of only one kind… Awesome Flavor!!!

  • Peggy says:

    If you use a plastic knife to cut you don’t have to refrigerate them first . Makes nice clean cuts . Don’t know why but it works .

  • Francis Chavez says:


  • Asma says:

    Loved them…

  • Gail says:

    I’m getting ready to make the brownies with coffee. Sure sounds delicious 🤤

  • Camilla says:

    These look amazing!! But we can’t have eggs. 😞 do you know what I could use to substitute them?

    • Elizabeth Keeney says:

      Hi, Camilla! I work with iambaker and am happy to help with questions. Here are a few egg substitutes you could try. Have a wonderful day!