Fudgy Brownies

How do you like your brownies? Cakey or fudgy? As for me, I love it fudgy. I like cakey brownies, too, but depending on my mood. I so love brownies and I love it with nuts. This time, I want to have it plain and simple. This lasted for two days. Is it a long time? Yes! Because in fact, I was about to finish it in a day but I just saved half for the next day. Hahaha!


Of course, this recipe is from one of my inspirations in baking, Laura Vitale.

Fudgy Brownies

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 5 ounces unsalted butter, room temprature
  • 7 ounces of bittersweet chocolate, melted
  • 1 cup sugar
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1 tbsp cocoa powder
  • 2 large eggs
  • 2 tbsp of warm water
  • 1 tsp of instant espresso powder
  • 2/3 cup all-purpose flour


  1. Preheat oven to 350 F. Grease 8×8 baking pan and place parchment paper or aluminum foil with hanging on the sides so it can be removed/lifted easier later on.
  2. In a small bowl, mix warm water and espresso powder. Set aside.
  3. In another bowl, mix the dry ingredients: cocoa powder, all-purpose flour and salt. Set aside.
  4. In a large bowl, beat sugar and butter until fluffy. Add eggs, vanilla extract and water-espresso mixture. Beat until all combined. Add the melted chocolate and mix again.
  5. Add the dry ingredients mixed above (#3) and mix until just combined. Do not overmix.
  6. Pour the batter in your prepared pan and bake for about 45 minutes until toothpick inserted in the middle comes out with crumbs, but not wet batter.
  7. Let it stay in the pan for about 5 minutes and transfer to a cooling rack to cool completely.

Source recipe: Fudgy Brownies by Laura Vitale




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