Deep-Dark Fudgy Brownies

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Deep-Dark Fudgy Brownies

star rating (45) rate this recipe »
Published prior to 2008

These are the darkest, thickest, moistest, richest brownies you’ll ever bake. They can be baked in an 8" or 9" square pan; the 8" pan will make taller brownies, and take a bit longer to bake. If you're not a big fan of coffee and chocolate, cut the espresso powder in the recipe to 2 teaspoons, and use water instead of brewed coffee.

2/3 cup (2 ounces) Double-Dutch Dark Cocoa
1 1/2 cups (10 1/2 ounces) granulated sugar
1/2 cup (2 ounces) confectioners’ sugar
3/4 teaspoon salt
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon espresso powder
1 cup (4 ounces) toasted pecans or walnuts, diced (optional)
1 cup (6 ounces) semisweet chocolate chips (optional)
3 large eggs
1/2 cup (3 1/2 ounces) vegetable oil
2 tablespoons(1 ounce) water or brewed coffee

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips. Add the eggs, oil, and water or coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8" or 9 x 9" square pan, smoothing the top.

Bake the brownies in a preheated 350°F oven for about 35 minutes (for the 9" pan), or 45 minutes (for the 8" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing.
Yield: 16 rich brownies.


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  • star rating 04/15/2015
  • JarrodS from KAF Community
  • Oh. My. Glob. I've been trying to up my baking game lately, so brownies hadn't really been on my radar. I'm so glad they are now. These are amazing. These literally take seven minutes and one bowl to whip up. This was my first time using the espresso powder, and it truly makes the chocolate sing. I used a dark, 8x8 pan. It didn't quite take the full 45 minutes specified, and the edges got just a *tad* overdone, but I blame the pan. I may try wrapping it in wet paper towels and foil. Or I could just buy the cake strips. Regardless, these were stellar. Next time, I'm going to add just a *touch* of some Hawaiian chili powder I have laying around.
  • star rating 03/29/2015
  • sandi64 from KAF Community
  • Perfect! I've tried many homemade brownie recipes and they are always lacking in either richness, flavor or texture. But these are spot on, exactly what you expect a brownie to taste like. Rich with flavor and fudgey!
  • star rating 03/28/2015
  • Sasha Symon from KAF Community
  • Excitement was delivered to our door yesterday when our latest King Arthur order showed up! Among the goodies we received was our first bag of double-Dutch dark cocoa! Today, we turned the bag around and followed the recipe for the deep dark brownies. Everything went well up until my husband cut them open-they were still a bit raw inside, which sent us to the website to see if we missed anything. We found a discrepancy in the cooking times was the culprit. The back of the bag states "...bake in a preheated 350 d oven for 25 to 30 minutes...". The online recipe states about ten minutes longer. This did not ruin them, but now we know for next time. They are delicious and will not go to waste!
  • star rating 02/24/2015
  • Wesley B. from KAF Community
  • Made these with Hershey's 100% Cacao -natural unsweetened & Shur-fine pure mild-flavored olive oil; no espresso powder (but did have leftover coffee, we make it strong, for water) .. Delicious!! Also very easy, felt strange not to melt anything, but I liked. Thank You, KAF!
  • star rating 02/15/2015
  • Vermont Baker from Underhill, VT
  • Next time I will definitely leave out the coffee and add vanilla. Probably just my personal taste but don't care for the coffee/chocolate taste as much. I added a ganache topping. I would definitely make them again - very fudgy!
  • star rating 01/29/2015
  • malou-mnt from roseville,CA
  • This is sooooo delicious!! & easy to make!! If you love coffee & dark chocolate!! You will definitely love this! I used the Hershey's Special Dark cocoa since it's what I have in my pantry & baked it in a 9x9 dark non-stick pan for 40-50 mins at 325 d Fahrenheit. Love love love this!!
  • star rating 01/27/2015
  • Peggy from Wauwatosa, WI
  • As a pastry chef, have had made hundreds of brownie recipes in my 30 year career, and I have to say this is a superior recipe. The only few changes I make is I sub the veg oil for coconut oil, eliminate the instant coffee powder, and add a tsp.of pure Mexican vanilla extract.
  • star rating 12/02/2014
  • from
  • star rating 11/09/2014
  • luci from portland
  • i love this recipe. i make it all the time. delish
  • star rating 02/21/2014
  • Tim from St. Louis, MO
  • This is a fantastic camping recipe. I use powdered eggs and combine all the dry ingredients together at home, then just add the oil and water at the campfire, add the chips and nuts. Bake it in our dutch oven with the coals. Rave reviews! At home this is my go to recipe for company and church functions.
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