Insert heavy sigh. These are the best brownies ever. Fudgy, gooey, chewy, decadent, rich, and so incredibly easy to put together. If you could encapsulate love into a recipe, this is it. This is love. Chocolate is what I crave the most when my sweet tooth kicks in, because chocolate never fails me. These brownies will not fail you. I want you to start keeping unsweetened chocolate in your pantry for this very reason, because you will absolutely make these brownies again and again.
Although I’m not being paid to promote Baker’s Premium Baking Bars, I like to show you guys what to use from time to time because some of you may never know. This brand is at every single Walmart I’ve been to, so it should be very easy to find and very inexpensive. Amazing quality, smooth texture, you will buy a ton of these for your future best brownies ever. You can use any brand of chocolate you choose, but again, these are easy to find and very easy on your pockets.
If you’re anything like me, and you enjoy a chewy fudgy brownie with that signature crackle top, these are the best brownies ever. Feel free to swirl gobs of salted caramel through the batter just before baking, or a good cheesecake mixture, peanut butter, Nutella — you name it.
Ridiculously good. You will do so much finger licking when you eat these, because the chocolate is so disrespectful and ends up wherever it wants. Just let it do its thing. Check out my Brown Butter Chocolate Chip Cookies, and my Dutch Apple Cheesecake Blondies while you’re here. Enjoy!Print
The perfect fudgy, chewy brownie studded with pools of melted gooey chocolate. So decadent and rich, and so easy to make. Slightly adapted from MyRecipes.
- 1/3 cup dutch processed cocoa powder
- 2 teaspoons espresso powder (SEE NOTE)
- 1/2 cup plus 2 tablespoons super hot water (SEE NOTE)
- 2 ounces unsweetened chocolate, finely chopped
- 1/2 cup plus 2 tablespoons vegetable oil
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 large eggs plus 2 large yolks
- 2 teaspoons pure vanilla extract
- 2 1/2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 8 ounces semi-sweet chocolate, chopped
Equipment needed: 13×9 baking pan. If you use anything smaller or wider, your baking times will vary.
- Preheat oven to 350 F.
- Line a 13×9 baking dish with aluminum foil slings, which makes it easier to lift the brownies out once they’re cooled. Spray the foil liberally with non-stick baking spray, set aside.
- In a medium bowl, whisk the flour and sea salt together until combined. Set aside.
- In a large bowl, add the cocoa powder and espresso powder. Pour in the hot water, and whisk vigorously until smooth. Add the finely chopped unsweetened chocolate and whisk until no lumps remain and mixture is smooth and completely melted.
- Pour in the oil and melted butter, and continue to whisk until somewhat combined. This mixture will separate and look a little curdled, but don’t worry — that’s normal.
- Add the eggs and egg yolks, plus the vanilla extract, and whisk until fully combined. The eggs will help bring the mixture together, so it’ll look a lot better by now.
- Whisk in the sugar until fully combined, then pour in the flour and salt mixture. Fold the flour mixture into the chocolate mixture until no flour pockets remain and mixture is smooth. Then, fold in the chopped semi-sweet chocolate.
- Pour the brownie batter into your prepared baking dish, and bake for 30 minutes on the middle oven rack.
- Remove the brownies from the oven and let them cool for 1 to 2 hours on either a baking rack or trivet. Slice into 24 squares, and serve.
Make sure the water is VERY hot (boiling) so it can melt the chocolate properly. The easiest way to do this is to boil at least 1 cup of water, then measure what you need from there. Be careful.
If you can’t find espresso powder, leave it out, they’ll still be amazing.
Keywords: brownies, fudgy brownies, chewy brownies, chocolate, best brownies ever