Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (43g) unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- 3/4 cup (170g) unsalted butter
- 2 tablespoons (28ml) oil (canola, vegetable, or coconut)
- 1 and 1/3 cups (265g) granulated sugar (divided)
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract (optional)
- 3/4 cup (128g) chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, lightly spraying it with non-stick baking spray.
- In a large bowl, sift together flour, baking powder, salt, cocoa powder, and espresso powder; set aside.
- In a medium saucepan, combine butter, oil, and 1/3 cup of sugar. Heat over medium until melted, then remove from heat.
- In a large bowl, whisk together eggs, egg yolk, vanilla (if using), and remaining sugar until well blended, about 30 seconds.
- Gradually add the warm butter mixture to the egg mixture, whisking constantly until completely combined.
- Fold in the dry mixture and chocolate chips with a rubber spatula until just combined. Avoid over mixing.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 28 to 30 minutes, or until edges are set and the top is shiny with cracks.
- Cool completely on a cooling rack before slicing.
Notes
For a richer flavor, use high-quality cocoa powder.
These brownies pair well with ice cream for an extra treat.
Make sure not to over mix the batter to keep brownies fudge-like.
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.