These Godiva chocolate brownies are chewy, gooey, fudgy, and have the best crackly tops around. They’re pretty much everything you could ever want in a brownie – and then some.
Plus, the smell of these as they bake will leave you drooling at the oven door.
Did I mention these are crazy-easy to make? In fact, they’re so easy, you might wonder why you ever relied on a brownie mix in the first place.
All you’ll need is a few minutes of prep time, and the rest is up to the oven.
I don’t know about you, but I’m ready to indulge, and these Godiva chocolate brownies are at the top of my list.
Godiva Chocolate Brownies
If you’re yet to find the perfect brownie recipe, the search is over. This is it.
These Godiva chocolate brownies are sweet, buttery, and insanely chocolatey. One bite and they’ll give you goosebumps!
Not only that, but the ingredients are mostly pantry staples, and the steps are easy to follow.
Just melt the butter and chocolate, then carefully blend in the espresso. Then, you’ll beat the eggs and sugar until they’re thick and pale – this is the trick to getting that best texture!
Fold through the dry ingredients and bake. How easy is that?
So, if you’re new to baking, but don’t want a boring box mix, this is a great place to start.
- Chocolate – you’ll use a mix of bittersweet and unsweetened Godiva chocolates, making these rich and decadent, but not overwhelmingly sweet.
- Butter – the fat that adds richness to the brownies, so don’t sub for oil. Use unsalted butter wherever possible, or cut the extra salt if you only have salted.
- Instant Espresso Powder – don’t worry, nobody will taste the coffee in these brownies. All the espresso does is enhance the flavor of the chocolate, making the brownies even more flavorful.
- Vanilla – the magical ingredient that enhances the flavor of all baked goods.
- Salt – to cut down the sweetness of the brownies
- Eggs – they’re responsible for making the brownies rise.
- Granulated Sugar – for sweetness, of course.
- Flour – just a little bit of all-purpose flour to give structure to the brownies.
What Makes Brownies Fudgy?
A high fat to flour ratio makes brownies fudgy. That means you need more butter/oil and melted chocolate than flour. Also, brownies without leavening agents are often more fudgy. Finally, to ensure the brownies aren’t cakey, be sure to pull them from the oven before they’re totally done baking.
In order to get the right ratio, look for brownie recipes with only a little flour.
For example, this recipe calls for 8 ounces of chocolate plus 3/4 cup of butter, with just 3/4 cup of flour.
As mentioned, adding a leavening agent such as baking powder or baking soda will give the brownies a more cake-like consistency.
That in itself isn’t bad – some prefer it, actually. But, if you want chewy, fudgy brownies, avoid recipes with baking powder/soda.
Also, when baking brownies, stick to butter and stay away from recipes that use oil. While oil does make moist brownies, it does nothing for flavor. Who wants to waste calories on that?
Tips for Making The Best Brownies
- Use high-quality chocolate bars. If you can’t get a hold of Godiva, use Ghirardelli, Lindt, or Guittard. Unlike cheaper brands that have a waxy consistency, these chocolates are smooth and silky when melted.
- Stick to high-quality butter for this recipe. I know margarine is a lot cheaper, but trust me, you can taste the difference.
- It’s not enough to grease the baking pan with oil or butter. You’ll need to line it with either aluminum foil or parchment paper, with an overhang on the edges, so you can lift the brownies out effortlessly.
- Prevent the chocolate from seizing with a teaspoon of milk in the batter. You’ll know it’s siezed if the batter appears grainy.
- Beat the eggs and sugar until thick and pale for a beautiful, crackly exterior. It will take around three minutes, but it’s worth it in the end.
Wondering how to tell if the brownies are done?
One of the biggest tips I give to brownie bakers is this: do not overbake the brownies; otherwise, they’ll turn out tough and dry.
When it comes to brownies, it’s better to underbake than to overbake. In fact, when you underbake brownies a little, they’ll be even fudgier.
But how can you know the difference between underbaked and straight-up raw?
Test for doneness about 5 minutes before the time is up. To do this, insert a toothpick into the center of the brownies. Then:
- If it comes out with a few dry crumbs sticking to it, they’re ready to come out.
- If it comes out covered in wet the batter, it needs more time.
- If it comes out clean, you’ve overcooked it.
What about when they’re out of the oven?
As painful as it may be, let the brownies cool completely before serving. I know the thought of waiting for these brownies to cool is almost impossible to bear, but they’re worth the wait.
Chilling them for 30 minutes to an hour makes it easier to slice, too. That said, if you don’t mind gooey, messy slices, by all means, dive right in!
Finally, for clean slices, use a warm knife and wipe it dry in between cuts.
Brownie Add-Ins and Variations
These Godiva chocolate brownies are insanely delicious on their own. But a few extras never hurt, right?
- Add more chocolate chips – white, semi-sweet, dark, bittersweet – whatever floats your boat!
- Add peanut butter or butterscotch chips for a sweet and salty flavor profile.
- For a chewy textural contrast, mix in mini marshmallows. This will be a hit with kids, in particular.
- Mix in crushed candies – M&Ms, toffee bits, peanut butter cups, Andes mints, you name it.
- Drizzle brownies with warm caramel or fudge for that extra oomph.
- Add toasted nuts – pecans, walnuts, hazelnuts, macadamias – for a lovely crunch.
- Smear the brownies with cream cheese frosting for a mouthwatering brownie-cheesecake mash-up.
Let the brownies cool completely and store in an airtight container. This will protect them from air exposure, keeping them nice and moist for days. They’ll keep well for up to three days at room temperature.
If you notice the brownies starting to dry out, place a piece of bread inside the container. The brownies will absorb the moisture from the bread, making them super tender and fudgy once again.
Trust me, this method works! I was iffy about it, before, too. But I tried it and in just a few hours, I noticed the bread turning stale and dry, while the brownies became soft and moist again.
Here are a few other handy tricks to make your brownies last longer:
- Do not refrigerate brownies, as this will dry them up pretty quickly. If you want to extend their shelf life, the freezer is a better option.
- Double wrap the brownies with plastic wrap and foil or pop them in a Ziploc bag. Freeze for up to three months and thaw on the counter before consuming.
- If the brownies have dried up, cut them into squares and use them as a base layer for trifles and parfaits, or as a topping to sundaes. If you don’t need them right away, wrap and freeze them for later.
Curb Your Chocolate Cravings With These Brownie Recipes
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