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Sliced fudgy brownies on wooden cutting board with chocolate chips scattered around.
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4.67 from 12 votes

Homemade Fudgy Brownies

Incredibly rich, fudgy, and easy to make, you will permanently ditch the boxed brownie mix after making these Copycat Ghirardelli Brownies.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Kristen Chidsey

Equipment

Ingredients

  • ½ cup unsalted butter (1 stick of butter)
  • 1 cup granulated sugar
  • 1 teaspoon espresso powder
  • ¾ cup Dutch cocoa powder
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 1 cup semisweet or milk chocolate chips
  • 2 large eggs
  • 2 teaspoons vanilla extract
US Customary - Metric

Instructions

  • Preheat the oven to 325℉ (165℃). Line an 8x8 square glass baking pan with parchment paper.
  • In a small saucepan, melt ½ cup unsalted butter over low heat. Once melted add in 1 cup granulated sugar and 1 teaspoon espresso powder and whisk to combine. Cook over low heat for 2-3 minutes until the sugar begins to melt into butter, whisking often. Remove from stove and cool while sifting dry ingredients.
    Butter, espresso powder, and sugar in saucepan.
  • Sift ¾ cup Dutch cocoa powder, ½ cup all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon table salt over a large mixing bowl. Add 1 cup semisweet or milk chocolate chips and toss to coat.
    Cocoa powder, flour, baking powder, salt, and chocolate chips mixed together in large mixing bowl.
  • Add butter mixture, 2 large eggs (whisked) and 2 teaspoons vanilla extract to dry ingredients. Mix together with a wooden spoon or spatula until JUST combined. Do NOT overmix or brownies will become tough.
    Brownie mix combined in glass bowl.
  • Pour the batter into the prepared pan and spread gently to evenly distribute.
    Brownie batter in glass baking pan lined with parchment paper.
  • Bake brownies for 30-35 minutes, or until the center is set, but still soft. A toothpick inserted into the center should come out with a few crumbs still attached, but not gooey.
    Baked brownies in glass baking dish lined with parchment paper.
  • Cool the brownies in the pan on a cooling rack for 10 minutes. Remove the parchment paper and let the brownies cool for an additional 10 minutes before slicing.
    Sliced gooey fudge brownie on cutting board.

Video

Notes

Cocoa Powder: Be sure to use a cocoa powder that is JUST plain cocoa powder, not hot chocolate powder. 
Espresso Powder: Use decaffeinated espresso powder if needed or omit if you don't have it on hand.  
No Parchment Paper? Grease the pan generously with butter prior to baking.
Using a Metal Pan? You will likely need to decrease the bake time by 5-10 minutes. 
Double the Recipe: Double the ingredients, use a 9x13-inch baking dish and bake for 5-10 minutes longer, checking after 30 minutes. 
Storage: Store cooled brownies in an airtight container at room temperature for 3-4 days or freeze brownies individually wrapped in an airtight container for up to 3 months. 

Nutrition

Calories: 174kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 103mg | Potassium: 83mg | Fiber: 1g | Sugar: 19g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.8mg
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