Brownies
User Reviews
5
Brownies
Description
These brownies use boiling water mixed with Dutch-process cocoa powder and instant espresso powder to intensify the chocolate flavor. Unsweetened chocolate is melted into the mixture along with vegetable oil and melted butter, creating a batter that balances fat sources for chewiness and flavor. Eggs and vanilla provide richness and aroma, while granulated sugar adds sweetness.
Flour and salt are whisked in gently to preserve texture, and chunks of bittersweet chocolate are folded into the batter for gooey pockets of melted chocolate throughout. The batter is baked in a foil sling-lined 9x13 inch pan to facilitate easy lifting of the brownies once cooled.
These brownies deliver a moist, chewy texture with pockets of chocolate, thanks to the combined use of oil and butter and the careful baking time. Cooling completely before cutting helps achieve the ideal texture. Notes emphasize not to overbake, and the use of instant espresso powder enhances the chocolate depth without adding a coffee flavor strong enough to overpower.
Additional tips include measuring boiling water carefully, using a foil sling for easy removal, and optional walnut additions for extra texture and flavor.
Ingredients
- 1/2 cup plus 2 tablespoons water see note 1, boiling
- 1/3 cup Dutch-process cocoa powder (1 ounce)
- 1 1/2 teaspoons instant espresso powder (see note 2)
- 2 ounces unsweetened chocolate finely chopped
- 1/2 cup plus 2 tablespoons vegetable oil (see note 3)
- 4 tablespoons butter melted (1/2 stick)
- 2 large egg plus 2 large yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups granulated sugar (17 1/2 ounces)
- 1 3/4 cups all-purpose flour (8 3/4 ounces)
- 3/4 teaspoon salt
- 6 ounces bittersweet chocolate cut into 1/2-inch pieces (or semi-sweet chocolate chips)
Instructions
- Adjust the oven rack to the lowest position and preheat oven to 350 degrees. Make a foil sling for a 9-inch by 13-inch baking pan. The first sheet should be 13 inches wide and the second sheets should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other with extra foil hanging over the edges of the pan. Push foil into corners and up the sides of the pan, smooth foil flush to pan. Coat foil with nonstick spray.
- In a large bowl, whisk together boiling water, cocoa powder, and espresso powder (if using). Whisk in unsweetened chocolate until smooth. Whisk in oil and melted butter (mixture may look curdled).
- Add eggs, yolks, and vanilla and whisk until smooth and evenly combined. Whisk in sugar, then whisk in flour and salt until smooth. Stir batter with a rubber spatula (scraping the bottom of the bowl), then fold in bittersweet chocolate.
- Pour batter into prepared pan and spread into corners, smoothing the top. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 30 to 35 minutes, rotating pan halfway through baking time.
- Transfer baking pan to a wire rack and cool brownies for 1 1/2 hours. Using foil overhang, lift brownies out of the pan. Return brownies to wire rack and cool completely, about 1 hour longer. Cut brownies into 2-inch squares.
Notes
- Measure boiling water carefully for best cocoa mixing and flavor development.
- Use a foil sling in the baking pan to lift brownies out easily after cooling.
- Cool brownies completely before slicing to achieve the desired chewy texture.
- Underbake slightly rather than overbaking to keep brownies moist.
- Instant espresso powder enhances chocolate depth without adding strong coffee flavor.
- Store brownies in an airtight container at room temperature for up to 3 days or freeze wrapped in foil.
- For extra texture, substitute half of the chocolate chips with toasted walnuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1brownie (2" x 2") | |
| Calories | 217kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 16mg | 5% |
| Sodium | 83mg | 3% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 30IU | 1% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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