I posted my first brownie recipe (Disgustingly Rich Brownies), which is my go-to when I’m craving brownie batter. This recipe is my go-to for the best brownies. There is a whole lot of chocolate in this recipe and the combination of the different forms of chocolate is what makes this recipe deep and amazing.
Notes: If you are not a coffee drinker don’t be alarmed by the addition of espresso. Coffee deepens the chocolate flavor and you will never notice its presence in this recipe. Also, if you do not have an espresso machine you can use 1 ½ teaspoons instant espresso with ½ cup plus 2 teaspoons boiling water. If there is just too much chocolate here for you (shame on you!) you could skip the addition of chocolate chips at the end. Also, if you want to be a bit more of a chocolate connoisseur use chopped bittersweet chocolate rather than chocolate chips.
This recipe is a variation of a brownie recipe that I received from Cook’s Illustrated to test for them.
- 1/3 cup cocoa
- ½ cup espresso
- 3 ounces unsweetened chocolate, chopped
- ½ cup vegetable oil
- 2 large eggs
- 3 egg yolks
- 2 teaspoons vanilla
- 2 ½ cups sugar
- 1 ¾ flour
- ½ teaspoon salt
- 4 ounces chocolate chips or chopped chocolate
Preheat oven to 350 degrees. Prepare 9×13 pan by lining with foil (allow some overhang) and spraying with non-stick cooking spray.
In large bowl whisk cocoa, espresso and unsweetened chocolate until chocolate is melted. Whisk in oil (mixture will look curdled). Add eggs and vanilla to chocolate mixture and whisk until smooth. Whisk in sugar, then add flour and salt and mix until combined. Fold in chocolate chips.
Scrape batter into prepared pan and bake until a toothpick comes out with a few moist crumbs, about 25 to 35 minutes.
Cool brownies in pan for 10 minutes, then remove brownies (using foil) and cool completely (about 2 hours) on wire rack.