Deep Dark Brownies

This recipe is a good one for those who find joy in chocolate:  Deep Dark Brownies

A combination of espresso powder, cocoa powder & melted chocolate within the brownie, plus extra chocolate chips thrown in too just before baking make them extra decadent and worthy of consumption for the above-average chocolate fanatic.

Deep Dark Brownies

I prefer to bake brownies in a pan lined with parchment paper so that I can literally lift the whole thing out after cooling and remove it to a cutting board.  I’m a sucker for making sure I get clean cuts.  And as much as people might like the edges, I cut all of those off first.  I like the way the brownies look when they have nice, clean sides all the way around.  The recipe for these brownies comes from the guys at Baked.

Yield: 15 brownies

Prep Time: 25 minutes

Cook Time: 30 minutes

Deep Dark Brownies

These are extremely moist- not cakey at all, and I have to say that they’d be terrific with a big scoop of vanilla ice cream.


  • 3/4 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 3/4 teaspoon instant espresso powder
  • 5 ounces semisweet chocolate bar, finely chopped
  • 3/4 cup granulated white sugar
  • 1/4 cup light brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Butter an 8x8-inch pan. Line with parchment paper and let it hang over two sides. Butter the parchment.
  2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
  3. In a large saucepan, combine butter and espresso powder. Heat on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.
  4. Whisk eggs and vanilla into the chocolate mixture and keep moving the batter around until combined and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.
  5. Pour batter into prepared pan; smooth top with a greased spatula. Bake until a toothpick inserted in the center comes out with a just a few moist crumbs attached (28 to 30 minutes). Don't over bake! Let cool completely. Cut into pieces and serve or store.
SOURCE: (Adapted from Baked)

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47 Responses to “Deep Dark Brownies”

  1. postedMar 4, 2010 11:06 AM

    I made these with my daughter today. She has been sick so I wanted to make something comforting…and really what is more comforting than a gooey chocolate brownie and milk?:) They are moist and delicious as promised…

  2. postedMar 12, 2010 5:16 AM
    annehara guy

    Hmmmm! This brownie is sooo delicious! Though I must say, it is quite full on and not for the faint hearted!!

    My 3 year old daughter does not like chocolate and she loves these! They are moist and have a rich deep flavour of cocoa with just an underlying hint of coffee. And the chocolate chips add another dimension when you bite into them. I’m having one right now! Bravo 🙂

    p.s. I too am not a chocolate lover and can resist it with ease. But, if I am making anything chocoloate I always use the best powders and cacao I can find.

  3. postedMar 26, 2011 1:44 PM

    Awesome recipe. I added cinnamon and substituted with sucanat and florida crystals. Plus I made one batch with walnuts and the other with pecans. These really curled my girl’s toes.

  4. postedApr 16, 2011 9:01 PM

    This is an amazing recipe! I’ve made it several times now, and each time it has been a success.

    Now I need to make 3 tier professional looking (fondant and all) chocolate cake for my parents anniversary. I was hoping to use a variant of this recipe to make the chocolate cake. I still need the cake to be dense because I want to make at least 3 layers in each tier. Can I just add some baking soda (and how much?) to it to make it a little bit more cake like but still keep it pretty dense so that it can handle the layers and tiers? Also, is there some way that I can avoid having the brownie crust form on the top? It’s not a big deal if it does form, I can just cut it off since I’ll need to do that anyway to layer the cakes.

    Any Input would be great appreciated. I LOVE this recipe and I hope I am able to use it for the cake. Once again, thank you so much recipegirl for this recipe!

    • postedApr 17, 2011 12:46 PM

      @chocoholic, Oh goodness, I’m afraid I can’t help you with this. The only thing I can suggest is to just do some experimenting and see what you can come up with… or look for more of a “brownie-cake” somewhere else. Wish I could give you an answer! Let me know if you figure it out!

  5. postedDec 18, 2011 7:03 PM

    By far the most DELICIOUS, perfect brownies I’ve ever made! They are chewy, gooey, and rich. I omitted the espresso because I didn’t have any on hand. yum! thanks for the recipe, will definitely be making it again and again 🙂

  6. postedFeb 18, 2012 5:04 PM

    Thank you! Thank you! Thank you! This is an awesome brownie!! My husband loved these so that makes me extremely happy! 🙂

  7. postedMay 20, 2012 6:53 AM

    I baked this brownies many times and i love it but i have a problem my brownies is not compact it cracks once i cut it. What will i add to make my brownies not flacky but moist and compact? Will i add more flour? Thanks

    • postedMay 20, 2012 8:51 PM

      Texture of brownies varies by recipe. I like to refrigerate them until they are quite firm, then cut them cleanly with a sharp knife, then bring to room temp again.

  8. postedJun 2, 2012 6:38 AM
    Kim Garrison

    Can anyone comment as to what kind of chocolate you used? These look delicious but I don’t have access to the fancy chocolates- just Nestlé, Hershey, and Ghiradelli. Thanks!!!

    • postedJun 3, 2012 4:15 PM

      I don’t remember using anything all that fancy. Ghirardelli is usually pretty good.

  9. postedJul 6, 2012 12:44 AM

    Tried the recipe out. Turned out delicious. Love the underline flavour of coffee that is left on. Wish I could post a pic of the brownies. Thanx for the recipe

  10. postedJul 13, 2012 2:25 AM

    Hi! I haven’t tried this one yet, but I’ve tried so many other brownie recipes and I hope this is the one that will make it. One question, for eggs, what can I use for substitute? I don’t have egg substitute…is there anything I can use in replace? Thanks! 🙂

    • postedJul 14, 2012 4:11 AM

      some people try to use applesauce to replace eggs. I haven’t tried it in this recipe though.

  11. postedJul 15, 2012 1:04 PM

    Thank you very much for this Great recipe!!! I have tried a lot of cakes and brownies recipes in the internet and most of them are all a waste of time!! This one is really very Good, very moist and chewy!! Cant thank you enough… Best brownies ever! 🙂

  12. postedJul 22, 2012 6:30 AM

    sorry but i’m confused.
    is the flour 3 or 4 cups, or 0.75cups?
    i find it so little if u mean it by 0.75 cups?

    and what shud i do with the butter+5oz chocolate mix?
    i cant seem to find any direction to use it other than sit i aside..??
    once again, sorry for the so many questions.
    i truly am a kitchen clutz!

    • postedJul 22, 2012 1:42 PM

      yes, .75 of a cup (three fourths of a cup). Mix the eggs, etc. into the cooled chocolate mixture.

  13. postedJul 22, 2012 7:54 PM

    I made these brownies today and they are über rich, moist,super chocolatey and delicious!! They are perfect with a scoop of vanilla ice cream… So, so good!!!

  14. postedOct 7, 2012 3:25 AM

    These brownies are incredible! For a girl who has moved overseas and doesn’t have access to the “easy” boxed stuff anymore, this recipe has officially been dubbed a staple 🙂 Thank you so much for sharing and for making it possible for me to share a small taste of home with brownie novices in Europe. Lori, you rock!

    • postedOct 7, 2012 6:12 AM

      Awesome- glad to help!!

  15. postedNov 20, 2012 6:52 AM

    Just tried this recipe. Brownies are in the oven but if the spatula taste is anything to go by they’ll be delish! 🙂 Thanks for the recipe.

  16. postedDec 3, 2012 4:14 AM

    Hi. Found your recipe today. Based on the comments, seems like this is worth a try. I just have one question though, what brand of semi sweet chocolate bar did you use for this recipe? And about the espresso, is there any alternative to this? Thanks!:)

    • postedDec 3, 2012 9:55 PM

      I don’t recall what sort of chocolate I used. As far as the espresso, you could probably use instant coffee in its place, but it won’t be quite the same. Espresso gives chocolate a rich flavor when they’re paired together.

  17. postedDec 22, 2012 1:01 PM
    Sherri Williams

    41 years of marriage to a man who LOVES brownies, and I have never been able to perfect them, until now. These are without a doubt the BEST brownies I have ever had and they were so easy to make. No more store bought or mixes for us. These are just as easy as a mix and hands down better. Thank you

  18. postedJan 24, 2013 9:51 PM

    i made these brownies earlier and for some reason, mine did not come out as dark (in color) as yours. it looked quite pale really. nor was it as rich in flavor and as chocolate-y as the others have claimed. 🙁 its only saving grace was that it was moist.

    i omitted the espresso powder and the chocolate chips since we didn’t have any on hand. i also used a larger baking pan, and predictably, it finished baking faster (it was done by 10 minutes according to the toothpick). any advice?

    • postedJan 24, 2013 10:03 PM

      Well, I suppose my best advice would be to follow the recipe as written in order to get similar results! The espresso powder and choc chips are a must for flavor and texture.

  19. postedJan 26, 2013 11:22 PM

    These are exactly what I wanted. They were rich, moist and an absolute chocolate lovers dream. Everyone loved them and they are definitely my go-to recipe now. No more yucky box brownies for me.

  20. postedFeb 2, 2013 5:07 AM

    I made these brownies again a few days ago and it seems that I finally got it right! (Turns out I accidentally botched up the measurements the first time around, and didn’t add enough chocolate to begin with hence the lack in color, richness and chocolate-y-ness.) The second attempt was a success! It was moist, fudge-y and absolutely chocolate-y! Everyone couldn’t get enough of these brownies. This recipe is definitely a keeper! 🙂

  21. postedFeb 5, 2013 4:01 AM

    Great recipe! Definitely gonna make this tonight at home:)

    I have a small question, though, I only have a 8 by 9 baking dish, so how would I adjust the temperature and baking time for it to turn out right?

    • postedFeb 5, 2013 10:55 AM

      Hard to say… you’ll just have to watch it closely and pull it out when it appears to be done!

  22. postedFeb 6, 2013 9:22 AM

    what is the flavor effect of adding the light brown sugar? would it taste the same omitted? some recipes have just light brown sugar… I’m wondering what you recommend?

    I also saw a recipe that separated the eggs, mixing in the yolks first and then lightly folding in the whipped egg whites, have you tried brownies made in this way?

    • postedFeb 6, 2013 8:31 PM

      You definitely cannot omit it- it’s the sweetness in the recipe. But this isn’t my original recipe, so I really can’t comment. I’ve not made brownies the way you’ve described.

  23. postedFeb 26, 2013 11:47 PM

    Could I bake these brownies using a convection oven?

    • postedFeb 27, 2013 11:44 AM

      I’m afraid I’m not familiar w/ convection ovens, so I’m not sure!

  24. postedMar 10, 2013 3:16 PM

    Hi! I made these at Christmas and they were a HUGE success, everyone loved them! Can I made these in advance and freeze them?

  25. postedMar 28, 2014 7:29 PM

    I made this recipe and I could not get it to cook in the middle. It must have been in the oven for nearly an hour. what I could salvage was amazing, but having to keep it in the oven so long made the outer part very dry and hard. Can this recipe be baked in a larger pan rather than the 8×8? I don’t know what else it could be. I baked Ina’s outrageous brownies today and they baked perfectly but they were in a 9×13.


    • postedMar 31, 2014 8:57 AM

      Hi Marie,
      Gosh it has been a long time since I’ve made these, so I’m not sure…but if you read the other comments, it looks like everyone else had success with them. Sorry – I wish I could pinpoint the problem!

  26. postedDec 15, 2014 8:37 AM

    These brownies were a big hit in my family. I didn’t change anything and they turned up perfect. Thanks for posting.

  27. postedJun 22, 2015 4:55 PM

    have to say these are really sweet and not very chocolatey.

  28. postedSep 6, 2015 10:54 AM

    Can I increase the amount of semi sweet chocolate if i dont have chocolate chips?

    • postedSep 28, 2015 7:32 PM

      That’s probably not a good idea since the chocolate bar is melted into the recipe… and the chocolate chips are just mixed in at the end.

  29. postedSep 9, 2015 11:30 AM

    I have to say these were disappointing. They have a strong, bitter aftertaste.

    • postedSep 14, 2015 5:17 AM

      I wonder why? Strange. I’m sorry you did not care for them.

  30. postedMay 24, 2016 5:16 PM

    Delicious brownies! The espresso really enhances the chocolate flavor. Thanks for the recipe!

  31. postedDec 17, 2017 3:48 PM

    I know this is a very old post but I have been making these brownies for years! Everyone loves them!! I thought I would finally drop a note to say how much I enjoy this quick, easy, DELICIOUS recipe! Thank you for sharing! 

    • postedDec 18, 2017 5:09 AM

      Thank you!

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