If you’re looking for an easy and rich brownie recipe, look no further than these Fudgy Bisquick™ Brownies! These brownies are ideal for fudgy brownie lovers with thick and chewy edge pieces, a dense chocolatey center, and a delicate, crackled top.
Here’s a look at the ingredients you’ll need for these Fudgy Bisquick™ Brownies.
Cocoa Powder: Unsweetened cocoa powder makes a rich, dense brownie with a deep chocolate flavor. You may find some packages labeled as unsweetened baking cocoa, but they are the same thing.
Chocolate: Melted chocolate in the batter adds additional richness and lends to the fudgy texture. Either semisweet chocolate chips or baking chocolate work well in this recipe.
Butter: Butter gives these brownies moisture and rich flavor.
Sugar: Granulated, regular old white sugar, gives these brownies the much needed sweetness to balance the bitter cocoa. It also works with the eggs in this recipe to create that glossy, crackled top.
Bisquick: Just a cup of Bisquick adds the right amount of structure and leavening.
Other Ingredients You’ll Need: Eggs and brewed coffee.
Follow these tips to make Fudgy Bisquick™ Brownies. See the full recipe for details.
Melt the chocolate, butter, sugar, and coffee together in the microwave. The sugar won’t dissolve completely, but that is okay.
Once the chocolate and butter mixture is melted, add the eggs, cocoa, and Bisquick and mix well. The batter will be thick and glossy.
Spread the batter into a pan and bake for about 35 minutes. The brownies will puff as they bake and deflate as they cool. Cool completely before cutting, wiping the blade of the knife after each cut so you don’t tear the brownies. A plastic knife always works well.
Follow these tips for storing Fudgy Bisquick™ Brownies.
These brownies can be kept at room temperature in an airtight container or resealable food-storage plastic bag for 4 days.
Wrap leftover brownies in plastic wrap and refrigerate for up to 4 days.
Wrap leftover brownies in a double layer of plastic wrap and freeze for up to 1 month.
Thaw brownies, unwrapped, at room temperature.
Heat oven to 350°F. Grease an 8x8-inch baking dish and line with parchment paper.
In a large microwave-safe measuring cup or bowl, mix butter, sugar, chocolate chips, and coffee. Microwave on High in 30-second intervals, stirring after each one, until the chocolate chips and butter are melted.
In a large bowl, whisk Bisquick and cocoa powder. Add the chocolate mixure and eggs; whisk until well blended. (The batter will be thick and glossy.) Pour into the pan and spread evenly.
Bake for 34 to 38 minutes or until the edges are firm, the center is set, and a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven to a cooling rack. (The brownies may puff up while baking and settle as they cool.) Cool completely before cutting, about 1 hour.
You can use either natural or Dutch-processed cocoa for this recipe. Natural cocoa will give a rich reddish-brown color, while “Dutched” cocoa will result in a dark, almost black-brown color and dark cocoa flavor.
Don’t skimp on the sugar in this recipe—it’s necessary for creating the glossy, crackled top on these brownies.
