I found THE perfect recipe for fudgy brownies. They are rich and chocolately with a deep chocolate flavor from espresso and chocolate chips.
I have this strange love-hate relationship with brownies. I know that’s a weird thing to say. Don’t get me wrong, I LOVE brownies. I just had this issue with making them. For years, any time I made brownies something would go wrong. Overbaked, underbaked, chunky, I’ve seen it all. This recipe fixed it.
They’re thick and fudgy, but easy to cut and stay together in one piece. There’s nothing worse than a brownie that crumbles as you try to pick it up, or one you have to eat with a spoon (unless you’re going for brownie pudding, of course).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- 1/2 cup unsalted butter, melted
- 1 tablespoon canola oil
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoons pure vanilla extract
- 2 tsp espresso powder dissolved in 1/2 tsp warm water
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup semisweet chocolate chips
- Preheat oven to 350°F and grease an 8-inch square baking pan and line with parchment paper; set aside.
- Combine melted butter, oil, and sugar together in a medium-sized bowl and whisk until well combined. Add the eggs, vanilla, and espresso; and whisk until smooth and lightened in color.
- Sift in flour, cocoa powder, and salt. Using a wooden spoon or spatula, stir until just combined.
- Pour batter into the prepared pan, and top with chocolate chips.
- Bake for 25 minutes, or until the middle no longer jiggles. Remove from the oven and cool to room temperature before slicing.