Fudgy Brownies
User Reviews
5
Fudgy Brownies
Description
The brownies start by whisking together Dutch processed cocoa and instant coffee with boiling water to dissolve and develop flavor, then adding chopped unsweetened chocolate for richness. Vegetable oil and melted butter contribute to moistness and chewiness. Eggs and egg yolks are incorporated for structure and additional richness, followed by sugar and vanilla extract for sweetness and aroma. Flour and salt are gently folded in to combine without overworking the batter, preserving a tender crumb. Mini chocolate chips are folded in for bursts of chocolate.
The batter is poured into a foil-lined, greased 9x13-inch pan with foil overhangs for easy removal. Baking at 350°F for about 35-40 minutes achieves moist edges and a fudgy center, checked by a toothpick that comes out with moist crumbs rather than clean. Avoiding overbaking prevents dryness, giving brownies a soft, sticky interior with a slightly crisp top.
Ingredients
- ⅓ cup Dutch processed cocoa usweetened
- 1 ½ tsp instant coffee
- ½ cup + 2TB water boiling
- 2 ounces unsweetened chocolate good quality baking bar, chopped fine
- ½ cup + 2TB vegetable oil
- 4 TB butter melted
- 2 large egg large
- 2 large egg yolk
- 2 tsp vanilla extract
- 2 ½ cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ tsp table salt
- 6 oz mini chocolate chips
Instructions
- Adjust oven rack to lower middle position and preheat to 350F. Line a 9x13 baking pan with long sheets of foil so that excess foil hangs over edges of pan for easy removal later on. Push foil into corners and up sides of pan, smoothing foil against pan. Grease foil generously and set aside.
- Whisk cocoa, espresso powder, and boiling water (measure out correct amount from your kettle of boiling water) together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in oil and melted butter. Add eggs, egg yolks, and vanilla. Continue to whisk until smooth and incorporated. Whisk in sugar until thoroughly incorporated. Sprinkle salt and flour into batter and fold with rubber spatula until just combined. Fold in mini chocolate chips.
- Transfer batter into prepared pan evenly. Bake for about 35-40 minutes. It's done when toothpick comes out with moist crumbs attached; should not come out clean. Do not overbake, or brownies may be dry. It will seem underbaked, but will set to fudgy consistency upon cooling.
- Transfer pan to wire rack and cool for 1 1/2 hours if pan is metal; 20 minutes if pan is glass. Very gently remove brownies from pan using foil sling. Return brownies to wire rack and let cool completely. Cut brownies into squares; you may have to gently peel foil off bottoms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 258kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 15mg | 1% |
| Potassium | 58mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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