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!
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!
- 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.
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
Here are a few of my favorite brownie-making tips:
- 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.
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 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.
How to Store
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 3 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. It works like a charm!
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 3 months and thaw on the counter before consuming.
Curb Your Chocolate Cravings with These Brownie Recipes
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