Moist and Fudgy Brownies Recipe

There are a lot of brownie recipes out there, but most of them are not that fudgy. Some even become dry after a day or so, but this moist and fudgy brownie recipe by Natashas Kitchen is different. This tops all the ones that I have tried in the past. What’s even better is that it stays moist after a few days! You just know that this recipe is something else. Read on or watch the video below for the full instructions.

Ingredients:

• 1/2 lb of unsalted butter (softened)
• 2 and 1/2 cups of semisweet chocolate chips (divided)
• 4 large eggs
• 1 tablespoon of instant coffee granules
• 1 tablespoon of vanilla extract
• 1-1/4 cup of granulated sugar
• 2/3 cup of all-purpose flour
• 1-1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 3 tablespoons of vegetable oil
• 1/2 cup of unsweetened cocoa powder

[social_warfare buttons=”Facebook,Pinterest,Twitter,WhatsApp”]

Instructions:

Step 1:

Preheat the oven to 350 degrees F and butter a 9 x 9″ baking pan. Line it with parchment paper to easily remove the brownies from the pan later on.

Step 2:

Place a medium saucepan over low heat and melt in 1/2 lb of unsalted butter. Add the 2 cups of semisweet chocolate chips. Continuously stir until all ingredients are melted together and smooth. Remove the saucepan from heat and let it cool for 15 minutes.

Step 3:

In a large mixing bowl, add 4 large eggs, granulated sugar, instant coffee granules, oil, and vanilla extract. Mix them all.

Step 4:

Pour the cooled chocolate mixture into the egg mixture. You want to make sure that the chocolate mixture is not too hot and not too cold or it will be difficult to mix. Whisk until well combined.

Step 5:

Add all-purpose flour, unsweetened cocoa powder, baking powder, and salt into a medium bowl. Combine all ingredients thoroughly. Once done, add the dry ingredients to the chocolate mixture.  Fold ingredients until completely smooth and you no longer see any cocoa. Stop mixing after that, you don’t want to overmix it.

Step 6:

Transfer the mixture to your lined pan. Lightly smooth out the top using a spatula. Next, add the remaining semi-sweet chocolate chips. Gently pat them to the batter using your hands.

Step 7:

Bake at 350 degrees F on the center rack for 35 to 40 minutes. Get the best results by baking them for 37 minutes. Once you remove them from the oven, let them cool in a pan until near room temperature.

Step 8:

Loosen the edges using a knife or spatula. Slice them into squares. Wipe the knife after each slice to get a clean-cut brownie.

Moist and Fudgy Brownies Recipe