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Death by Chocolate Brownies

If you love brownies with crackly tops and tons of chocolate flavor, these death by chocolate brownies are for you! Unsweetened cocoa powder and chocolate chips create fudgy brownies that are exceptionally rich and decadent. The hardest part about this homemade brownie recipe? Letting them cool completely before digging in!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 52 mins
Servings: 9 x13-inch pan
Course: Dessert
Cuisine: American , Australian

Ingredients

  • 1 and 1/4 cups (150g) all-purpose flour
  • 1 and 1/4 cups (105g) Dutch-processed cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons espresso powder optional
  • 3 sticks (340g) unsalted butter cut into 1-inch cubes
  • 10 ounces 72% bittersweet chocolate finely chopped 1
  • 1/4 cup (57ml) neutral oil such as canola, vegetable, or refined coconut oil
  • 2 and 3/4 cups (550g) granulated sugar
  • 5 large eggs
  • 3 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups semi-sweet chocolate chips or chocolate chunks

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees (F). Line a 9x13-inch metal or aluminized steel baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
  2. In a large bowl, sift together the flour, cocoa powder, salt, baking powder, and espresso powder. Set aside until needed. 
  3. In a medium saucepan, combine the butter, bittersweet chocolate, oil, and 1 cup (200g) of the sugar. Heat over medium-low heat, stirring frequently, until butter is completely melted. Remove from heat. 
  4. In a large mixing bowl, combine the eggs and egg yolks with the remaining sugar (350g) and vanilla. Whisk until well combined, about 30 seconds. 
  5. Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined. 
  6. Add in the dry ingredients and chocolate chunks and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop staring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies. 
  7. Scrape the batter into the prepared pan and smooth the top. Bake for 32 to 33 minutes, or until the edges are firm and the top is shiny and slightly cracked. 
  8. Place the pan on a cooling rack and cool completely (at least 2 hours) before slicing. 

Notes

  • *Please note that if you're using a glass or ceramic baking pan, your brownies will require a longer bake time. I suggest you add 10 minutes to start, then keep an eye on them. You want to remove them from the oven when they have still have a slight wobble in the center, but are set at the edges.