These deliciously fudgy brownies don’t require baking powder and are so simple to make. You whip up the batter in a saucepan and it’s ready to bake in no time!
I love rich fudgy delicious brownies. Don’t you?! They are so delicious and I love the dense chewy texture and deep chocolate flavor.
This recipe has it all, cocoa powder, chocolate and instant coffee to give it that extra boost. It makes them one of the best brownies out there.
They come out just the way I like them. I used most of the batch for something fun that will be posted this weekend (it’s a super delicious chocolate brownie cheesecake that has chunks of these brownies baked right in!)
My husband and I ate the rest within minutes!
The best part about this recipe is that the batter can all be made in one saucepan. You melt the butter and chocolate, add everything else and put it in your baking dish.
Easy peasy! The brownie batter is delicious too, if you’re into that sort of thing.
For a fun twist on homemade brownies, check out the recipe for rhubarb brownies. The addition of rhubarb adds flecks of pretty pink and a fun flavor as well!
What makes these the perfect brownie?
Because you are going to melt together the ingredients in a saucepan, there is no need to wait for anything to come to room temperature. Waiting for butter to soften is agony when your sweet tooth is acting up!
Because there is no baking powder in this recipe, these brownies have a fudgy texture. Adding baking powder creates more air bubbles and results in a cakey brownie texture.
This easy recipe gets your the crackly top and the perfect mix of chewy edges and fudgy center. We like ours slightly underbaked, so we like to stay towards the lower end of the bake time.
For more brownies that are completely baked through, continue to bake them until the toothpick test comes out clean. Either way they are going to be delicious, it just depends on the texture you prefer.
How do you store brownies?
Brownies tore best at room temperature. In an airtight container they will stay fresh for up to 5 days. For longer storage, you can wrap pieces of baked brownies in plastic wrap and aluminum foil then freeze for up to three months.
More Great Homemade Brownie Recipes
For a giant tray filled with cakey brownies, make lunch lady brownies. They fill a sheet pan and are coated with chocolate frosting. They are a cake-like brownie as the recipe is written, but you can leave out the baking powder for a fudgier brownie.
Make your own brownie mix so you can have rich fudgy homemade brownies at a moment’s notice. Store the mix in glass jars or plastic bags and keep them for yourself or give them as simple gifts.
Coffee and cream brownies are the perfect combination of classic brownies and creamy coffee buttercream. They are topped with a fudgy glaze to really make them over the top good.
Or if you don’t want to have to worry about melted chocolate and saucepans, make one bowl cocoa brownies. They are easy to make and use cocoa powder for all of their chocolate flavor.
Did you make this recipe? Please leave a review in the recipe card below!
- 1/2 cup butter
- 2 oz bittersweet chocolate (semisweet chips work in a pinch)
- 1 teaspoon instant coffee
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
- 1 cup granulated white sugar
- 2 eggs
- 1 cup all purpose flour
- 3 Tablespoons cocoa powder
- Preheat oven to 350°F and grease an 8×8″ pan
- In a large saucepan, melt butter and chocolate over low heat until smooth. Remove from heat.
- Stir in coffee powder, extracts, salt and sugar. Add eggs, one at a time, mixing well after each addition.
- Sift the flour and cocoa powder into the pan and stir until fully incorporated.
- Pour into prepared pan and smooth the top.
- Bake for 23-25 minutes.
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Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 114mgCarbohydrates: 36gFiber: 2gSugar: 22gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.