There’s something about brownies that feels like comfort in edible form — warm, indulgent, and unapologetically rich. My love for them began with a perfectly fudgy bite: crisp on top, dense in the center, and studded with melting pockets of chocolate. That moment turned brownies from a simple dessert into a small luxury I never stopped craving.
This recipe is my tribute to that experience. It’s deeply chocolatey, decadently soft, and loaded with chunky chocolate pieces that melt into the batter as it bakes. These brownies aren’t cakey — they’re rich, dense, glossy, and irresistibly fudgy, the kind that vanish faster than you expect.
If you love bold chocolate flavor and gooey, indulgent texture, this batch is for you. Let’s bake.
Prep: 15 mins | Bake: 30–35 mins | Total: ~45–50 mins
Yield: 1 (9×13-inch) pan | Serves: 12–16 brownies
INGREDIENTS
Wet
1 cup unsalted butter, melted
2 ½ cups sugar
4 eggs, room temperature
1 tbsp vanilla
Dry:
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ tsp salt
½ tsp espresso powder
Mix-ins & Topping:
1 ½ cups chocolate chunks
Flaky sea salt (optional)
INSTRUCTIONS
1. Preheat oven to 175°C (350°F). Line a 9×13-inch pan with parchment.
2. Whisk butter and sugar until glossy.
3. Add eggs one at a time, then vanilla and espresso.
4. Sift and fold in dry ingredients gently — do not overmix.
5. Fold in half the chocolate chunks.
6. Pour into pan, top with remaining chunks and optional sea salt.
7. Bake 30–35 minutes, until edges are set and the center is slightly soft.
8. Cool completely, lift out, and slice into squares.
Dense, fudgy, and loaded with molten chocolate pockets, these brownies are pure indulgence — perfect with milk, ice cream, or straight from the pan.
