Favorite Fudgy Brownies | katiebirdbakes.com

Favorite Fudgy Brownies

If you thought you couldn't make fudgy brownies without a box mix...you were wrong. 
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 brownies
Author katiebirdbakes.com


  • 6 tablespoons unsalted butter
  • 1/4 cup chopped dark chocolate or chocolate chips (1 oz)
  • 1 cup granulated sugar (you can go a little under, but stay above 3/4 cup)
  • 2 large eggs
  • 1/4 teaspoon espresso powder (optional)*
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 cup chocolate chips
  • Coarse sea salt, for sprinkling on top


  • Preheat your oven to 350 degrees F.  Grease an 8x8 square pan or line with parchment paper.  Set aside.
  • In a large microwave-safe bowl, melt the butter and 1/4 cup chopped chocolate or chocolate chips in 30-second intervals, stirring in between, until melted and smooth.  This took about 1 minute in my microwave.
  • Whisk in the sugar.  If the mixture is really hot, let it cool for a minute before whisking in the eggs one at a time (you don't want to cook the eggs!), until fully combined.  
  • Whisk in the espresso powder, vanilla, salt, and cocoa powder until the mixture is smooth and well-combined.  Stir in the flour just until the mixture is smooth and you no longer see clumps - but do not overmix, and don't use a mixer.  We don't want to incorporate too much air in the batter, or the brownies won't be fudgy.
  • Stir in the chocolate chips, then scrape the batter into the prepared pan.  Bake for 30-32 minutes, until a toothpick inserted in the center comes out clean or with a couple crumbs attached.
  • Sprinkle coarse sea salt over the top, and serve brownies warm, preferably with a generous dollop of vanilla ice cream.


*the espresso powder will not make the brownies taste like coffee - it enhances the chocolate flavor.  You can buy it at most grocery stores in the baking aisle, or on Amazon.
Brownies will keep, well-wrapped at room temperature (I pack them tightly in a tupperware), for up to 5 days.
Recipe adapted from my Midnight Brownies and Sally's Baking Addiction.