Watch the video for this recipe:

This is the best brownie recipe I have made so far, rich and delicious with a crunchy top and soft interior. The best part is when you feel the melted chopped chocolate...just DIVINE.


I have tried various recipes but were either too dry or missed the chocolate flavor. This recipe has it all. Fudgy, chocolaty and super delicious. Easy to prepare, takes no more than 15 minutes and it's  ready for baking. The hard part is to let it cool before serving. 


Everybody is delighted by these double chocolate brownies every time I make them. Give them a try and you will see why. 



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  • Makes about 9 servings
  • 3/4 cup (90 g) dark chocolate (55%-70%), for melting
  • 3/4 cup (90 g) dark chocolate ((55%-70%)), chopped
  • 3/4 cup (170 g) butter
  • 1 tsp instant espresso powder
  • 1 tbsp dark cocoa powder
  • 1 cup (200g) sugar
  • 1/2 tsp salt
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup (95g) flour
  1. Preheat oven to 350 degrees F (180 C). Butter the sides and bottom of a 8x8 inch (20 X 20 cm) baking pan. Line the pan with parchment paper.
  2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Add espresso powder. Remove the pan from heat but keep the bowl over the water and stir in the sugar, then remove the bowl from the pan.
  3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well. Stir in the chopped chocolate.
  4. Pour the batter into the prepared pan and bake for about 30-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
  5. Let the brownies cool completely, then carefully lift the parchment out of the baking pan. Cut into squares and serve.
Nutrition facts 1 Serving - Calories:492, Fat:25.6 g, Saturated Fat:16.1 g, Carbohydrates:60.9 g, Sugar:49.0 g, Fiber:1.3 g, Protein:5.9 g, Cholesterol:109 mg, Calories from Fat 230, Sodium 155 mg, Vitamin A 12%, Calcium 7%, Vitamin C 0%, Iron 8%, Nutrition Grade F, Percent Daily Values are based on a 2,000 calorie diet.
On November 28, 2011 at 01:24 pm, Kiri W said...
Mmm, I love cappuccino brownies! These look wonderfully moist and fudgy :)
On November 28, 2011 at 02:23 pm, Peggy said...
Can't beat a nice and chocolatey brownie =)
On November 28, 2011 at 02:34 pm, Sandra said...
I must find vanilla cappuccino powder, these sound fantastic!
On November 28, 2011 at 02:44 pm, Carol Egbert said...
I agree, Chocolate is the Answer no matter the question. I usually add a pinch of cayenne pepper to my brownies.
On November 28, 2011 at 03:11 pm, Renae said...
Yum, those look great!
On November 28, 2011 at 07:41 pm, Miss Meghan @ scratch-made wife said...
I can't get enough of dark chocolate. I'll take these with a glass of almond milk, please!
On November 28, 2011 at 10:47 pm, Lori said...
Fabulous looking brownies!! dense, moist...send some over right away!!!
On November 29, 2011 at 01:49 am, :) said...
It looks great!!! I'm making this asap... (:
On November 30, 2011 at 04:48 am, dolemy said...
Are these more cakey or fudgey? I love the idea of the chocolate chunks but am wary of the fact that for the chunks to stand out the rest of the brownie might be cakey... can't decide if the chunks are worth it!

I would say they are fudgey enough.. it worth trying.. also if you want it more fudgy cook it just for 25 minutes and let cool completely before cutting it. 

On January 25, 2012 at 05:08 pm, Ashton @nummm said...
I need to do make this! Reminds me of my childhood!
On March 11, 2015 at 07:38 am, Anisah said...
Could i check do we need to cool the melted choc at step 2 before incorporating the egg ?

As you add the sugar it already cools a bit. If you want you can leave it another 1-2 minutes before adding the eggs, just to make sure it's not too hot.

On March 23, 2015 at 11:22 am, Alice said...
Which flour did you use? Self raising flour or just plain flour?

plain flour, you don't need raising flour for brownies.

On April 03, 2015 at 08:04 am, Aiman said...
I'm just going to make them :)

Awesome.. let me know.. have patience to let it cool:)

On April 08, 2015 at 01:32 am, Adeeha said...
Hello Dear Ella I think I am in love your website. In all my leisure time i make sure i watch a video or two on your website and i must say i immediately fall in love with your recipes. thanks alot. i tried the brownie recipe last night. i have made brownies previously too but i must say the result of you recipe was too good. crunchy top and softer inside. however, i want to make it slightly more fudgey *as my husband likes fudgey brownies* can u advise me on that.. hoping to hear from u soon. hope your children and husband are all well.

I am so glad Adeeha you are following my blog and try recipes. I love these brownies too. The trick to fudgey brownies is how you combine quantities for flour, chocolate and sugar.The more flour you add, the more cake-like will be the result. Less flour and more chocolate and sugar,  you get a more chewy result. You should just play with the recipe and see which you like best. 

On April 17, 2015 at 02:16 pm, Chandra said...
Amazing looking brownies! May I ask, to produce that beautiful top layer, what was the heat settings on (top, bottom or both)? Looking forward to your reply :)

It was not the heat setting, it is the sugar in the recipe who creates the top like this. You can use up to 1 cup of sugar in this recipe to create this crispy top.

On May 02, 2015 at 06:04 pm, Debora said...
I've already tried many of your recipes and all of them came out perfect! Everything is delicious. I baked these brownies this afternoos and they are the best brownies I have ever eaten. Thank you for sharing all these recipes and doing the videos that take away all my doubts while in the kitchen.

So happy to hear that Debora. I am glad you tried many of my recipes and turned good for you. These kind of comments are such a reward for me. Thank you.

On June 16, 2015 at 02:30 pm, Faisal said...
Can these be made without expresso powder? And can milk chocolate be used in substitute of dark chocolate, also how would that change the taste? Or how do you recommend i change the recipe to accomodate the use of milk chocolate?

You can definitely make this without the espresso powder.. I never tried with milk chocolate.. but I suggest to just give it a try with the same amount and same recipe.. it might work well.. though I am sure milk chocolate will melt completely.. 

On July 14, 2015 at 09:38 pm, Connie said...
Hi Ella! I've been looking for the "perfect" brownie recipe too, I've tried two other recipes, and while I would say that they didn't exactly fail, they just didn't meet my (high) expectations. I tried yours yesterday and to my surprise it was PERFECT! It had a very crispy exterior, with a fudgy inside. I also loved how you could still taste the chopped chocolate and it didn't melt. Thanks so much again!

So glad to hear that Connie:) It's definitely a great recipe.. one of my favorites as well.

On August 23, 2015 at 04:39 am, Mohamed said...
Hello, This is Mohamed from Egypt, I would like to say THANK YOU for your great recipes. We tried Strawberry Choc. Tart, then Choc. Lava Cake, and finally we want to try your great Brownies, so please, Do you mind to tell us the flour in grams and the sugar type (Granulated, Superfine, Powder) and quantity in grams too ?? and What is the minimum amount of sugar I can add to have less sweet Brownies? Kind Regards.

Hi Mohamed, so glad to hear you have already tried so many of my recipes:) I will add the grams on the recipe too, so : 1 cup sugar is 200g and 3/4 cup flour is 95 g flour. You can try using only half the sugar (100g) if you want a less sweet brownie. Hope you will try it out, and let me know how it turns for you.


I've used regular, granulated sugar

On October 15, 2015 at 01:09 am, Rina said...
would it taste the same if the chopped chocolate subtituted with dark choco chips?

sure.. as good :) hope you will try it out

On November 11, 2015 at 09:56 am, Arpana said...
Hi, I loved your chocolate mousse receipe. I am really confused about the brownie receipe though. You say it takes 3/4 cup of flour which is 95 GMs, whereas 1 cup of sugar is 200 GMs. Are these measurements right? Could you please confirm soon? I plan to make them tomorrow for my nephew.

The measurements are correct, sugar and flour and other ingredients weight differently.. one can be lighter or heavier even if same measurement unit is used.. so yes: if taking a cup (of 240 ml capacity) 3/4 cup of flour - 95 g flour and 1 cup of sugar - 200 g sugar. Hope you will try it out

On November 16, 2015 at 03:55 pm, Tihi said...
Big thanks for this recipe. That is actually the first brownies recipe I've tried and the result was delicious. I used darker chocolate (85%) and put a little bit more of it (200g overall), so the final result was more thick and not that crispy at the top, but still so good, my sister and I were sure we died and gone to the chocolate heaven, when we first tried it.

I am sure it was heavenly indeed:) Wish I was there too.. haha

On June 05, 2016 at 03:22 am, Shruti said...
Hey... Wanted to try this recipe... Could you please tell me how can i replace eggs?
On September 27, 2016 at 05:29 pm, Abilio said...
Thank you, your videos are amazing! You put the weight in grams, and this is why l follow your recipes, and the clean, simple e direct style of videos are make. l made your brownie recipe and it tastes like heaven! The brownie of heaven.

Thank you, I am so happy to hear that, means a lot to me :)

On November 03, 2016 at 01:20 pm, Rita Roy said...
Thanks for your recipe.Today I baked the brownie for the first time, it came out awsome, I can't belive it that I can make such deliciouc and perfect brownies.Thanks again for sharing such perfect recipe.
On November 05, 2016 at 01:27 am, Jerrin said...
Dear Ella, I am from India and a big fan of you and your recipes. I love baking and always look forward to the new recipes you post in your blog. They look awesome and taste divine. I am in a search for the best brownie recipe and to be honest with you, could not find one. I am going to try your recipe. Could you please let me know the brand of chocolate and cocoa powder you use? Thank you.
On April 12, 2019 at 08:28 am, Eva said...
could you please let me know the brand of chocolate you use? Thank you.
On May 25, 2020 at 10:56 pm, Albert said...
Dear Ella, I tried making this brownies once, but because I used bad chocolate then (it was compound chocolate) the taste wasn't so great, and I'm planning to make it once again, but with proper dark chocolate this time (I found it at last!). My question is, is it fine to substitute vanilla extract with vanilla paste? If it's good that way, how much can I use to substitute the extract?
On July 29, 2020 at 11:32 pm, Faseeha Yaseen said...
Please bring in low calorïe brownie recipe dear
On August 04, 2020 at 01:07 pm, Edwin Noronha said...
Hi Ella, What can I substitute eggs with?

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