These dark chocolate brownies are moist, dense, fudgy and chocolaty. Using both chocolate and cocoa powder adds to a rich chocolate taste in these fudgy brownies. Ideally, you need no excuse to make these, but take them with you for your next party invitation and everybody will beg you for the recipe. They are so good!
Melt butter and chocolate in the microwave or double boiler.
Add sugar - combine until sugar is almost dissolved.
Followed by eggs, one at a time.
Next, go in the vanilla and coffee.
Add the flour mixture - combine well
Finally, in the chocolate chips and nuts (optional).
Mix well until you have a smooth well-incorporated batter.
Pour into a parchment lined 8 x 8 square cake pan.
Bake at 170 C/340 F for 30 to 40 minutes.
Six tips to making the perfect brownie every single time
Use good quality chocolate - Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
Make sure all ingredients are at room temperature. This will prevent overmixing, as well as the proper combining of all ingredients.
Line your baking pan with parchment paper so the brownies won't stick. If possible leave an overhang so you can take the whole slab off the pan to cut into squares. It's always easier to cut when it is outside the tin as compared to inside the tin.
Know your preference - If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, then let them bake until just set. Remember they will continue to bake as they cool.
Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
Let the brownies cool - This is difficult but so necessary. If you let the brownies cool, you will be able to cut them into nice defined squares. If not, they are too soft so tend to fall apart.