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Godiva Chocolate Brownies

These Godiva chocolate brownies are chewy, gooey, and fudgy. They also have the best crackly tops around.

They’re pretty much everything you could ever want in a brownie – and then some.

I’m talking rich, melty chocolate in every single bite. Plus, the smell of these as they bake will leave you drooling at the oven door!

Three Chewy and Gooey Godiva Chocolate Brownies stacked on top of each other
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Godiva Chocolate Brownies 

If you’ve 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 ridiculously easy to follow.

Featuring melted chocolate, rich butter, and espresso, they’re as indulgent as it gets.

Using real chocolate brings a punch of decadence you just don’t get from cocoa powder alone.

And the coffee? It enhances the sweetness in the chocolate, making it even more scrumptious.

I promise these are worth the effort. So much so, you’ll never need another brownie recipe again!

Godiva Chocolate Brownies Ingredients: Flour, Eggs, Chocolate, Espresso Powder, Sugar, Vanilla, Butter, Salt


You likely have most of what you need for these in your kitchen already! They’re basically just chocolate, espresso, and standard baking ingredients.

Here’s the complete list of required ingredients:

  • Chocolate – You’ll use a mix of bittersweet and unsweetened Godiva chocolates. They make these rich and decadent but not overwhelmingly sweet.
  • Butter – The fat in butter adds richness to the brownies, so don’t sub for oil. Use unsalted butter wherever possible. 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 all-purpose flour to give structure to the brownies.
Tray of thick Fudgy Chocolate Brownies with one slice removed

What Makes Brownies Fudgy?

In most cases, a high fat to flour ratio makes brownies fudgy. That means you need more butter and melted chocolate than flour in your recipe.

For example, this recipe calls for 8 ounces of chocolate plus 3/4 cup of butter, with just 3/4 cup of flour.

Other things that contribute to fudgy brownies include:

  • A lack of leavening agents. Brownies without baking soda or baking powder are often more fudgy.
  • Cooking them just right. Overcooking brownies will ensure they turn out dry or cakey instead of fudgy. To get that fudgy consistency, pull them from the oven a little before they’re totally done baking.
  • Using butter. If you want super fudgy brownies, avoid recipes that call for oil instead of butter. While oil will moisten the brownies, the butter will do that AND make them more flavorful.
Close up of Sweet Chocolatey Godiva Chocolate Brownies

Tips for Making the Best Brownies 

Here are a few of my favorite brownie-making tips:

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  • Use high-quality chocolate. If you can’t find 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. Margarine is cheaper. But trust me. You can taste the difference.
  • Line and grease your baking pan. It’s not enough to simply grease it with oil or butter. You’ll also need to line it with aluminum foil or parchment paper. Leave an overhang on the edges so you can lift the brownies out.
  • Add a teaspoon of milk. Adding a single teaspoon of milk to the batter will prevent the chocolate from seizing. You’ll know it’s seized if the batter appears grainy.
  • Beat the eggs and sugar properly. Beat them until they’re thick and pale for a beautiful, crackly exterior. It will take around three minutes, but it’s worth it in the end.
  • Tips for cutting. For clean, even slices, use a warm knife. Additionally, wipe it dry with a napkin between cuts.
  • Don’t refrigerate them. Refrigerating brownies dries them out. If you want to extend their shelf life, the freezer is a better option.

How To Tell If 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.

Remember: 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.

Test for doneness about 5 minutes before the time is up. To do this, insert a toothpick into the center of the brownies.

They’re ready when it comes out with a few dry crumbs sticking to it.

They need more time if it comes out covered in wet batter.

They’re overbaked if it comes out clean.

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. Adding a few of these chips will give you a sweet and salty flavor profile.
  • Mix in mini marshmallows. They’ll give you a wonderfully chewy textural contrast. Plus, they’ll be a real hit with kids, in particular.
  • Mix in crushed candies. These can include M&Ms, toffee bits, peanut butter cups, Andes mints, etc. If you love it and can break it into pieces, use it!
  • Drizzle them with sauce. I love drizzling my brownies in warm caramel or fudge sauce. It gives them that extra oomph.
  • Add toasted nuts. Try pecans, walnuts, hazelnuts, or macadamias for a lovely crunch.
  • Frost them. Smear the brownies with cream cheese frosting for a mouthwatering brownie-cheesecake mash-up.

How to Store

Of course, brownies taste best when they’re warm, fresh, and gooey. Still, you should never throw out brownie leftovers!

  • To store. Let the brownies cool completely. Then, store them in an airtight container to protect them from air exposure. They’ll keep well for up to 3 days at room temperature.
  • To freeze. Double wrap the brownies with plastic wrap and foil or pop them in a Ziploc bag. Freeze for up to 3 months and thaw on the counter before consuming.

Storage Tip: 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.

Curb Your Chocolate Cravings with These Brownie Recipes

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Best Ever Chewy Fudge Brownies

Godiva Chocolate Brownies



Prep time


Cooking time



These Godiva chocolate brownies are chewy, gooey, fudgy, and have the best crackly tops around. They’re everything you could ever want in a brownie, and then some.


  • 1 (4-ounce) package Godiva bittersweet chocolate baking bar, chopped

  • 1 (4-ounce) package Godiva unsweetened chocolate baking bar, chopped

  • 3/4 cup butter

  • 1 teaspoon instant espresso powder

  • 1 teaspoon vanilla

  • 1/4 teaspoon salt

  • 3 eggs, room temperature

  • 1 1/2 cups granulated sugar

  • 3/4 cup flour


  • Preheat the oven to 350 degrees Fahrenheit. Line the 8-inch square pan with aluminum foil, leaving an overhang on the sides. Grease foil with cooking spray or butter.
  • Place bittersweet and unsweetened chocolates and butter in a microwave-safe bowl and microwave on 70% power for 1 minute and stir. Microwave at 30-second intervals and stir until chocolate is completely melted. Stir in espresso powder, vanilla, and salt. Set aside.
  • In a large bowl, beat eggs and sugar on high speed or until thick and pale yellow, for about 3 minutes. Add the melted chocolate and beat on low speed until well-combined.
  • Gradually sift in the flour and whisk gently just until streaks of flour disappear.
  • Pour batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out with dry crumbs.
  • Cool the brownies in the pan for 5 minutes. Lift the brownies out of the pan using the overhang and transfer them onto a wire rack to cool completely. Slice and enjoy!
Godiva Chocolate Brownies

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

4 thoughts on “Godiva Chocolate Brownies”

  1. Hey Kim, I’m new to your recipes and articles. I’ve yet to try your recipes. But just reading through them, I can tell that you’ve done a lot of research into them and all your tips seem like really pro tips!

    Can’t wait to attempt these brownies…. Keep the recipes coming!


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