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
- 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). Line a 9×9-inch baking pan with parchment paper and spray lightly with non-stick baking spray.
- In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and optional espresso powder; set aside.
- In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently until the butter melts completely, then remove from heat.
- In a large mixing bowl, whisk together the eggs, egg yolk, vanilla (if using), and remaining sugar for about 30 seconds until well combined.
- Gradually pour the warm butter mixture into the egg mixture while whisking constantly until fully combined.
- Add the dry ingredients and chocolate chips to the mixture, stirring gently with a rubber spatula until just combined. Avoid over mixing!
- Pour the batter into the prepared pan and smooth out the top with a spatula.
- Bake for 28 to 30 minutes or until the edges are set and the top is shiny with slight cracks.
- Let the pan cool completely on a cooling rack before slicing.
Notes
Make sure to not overmix the batter to avoid cakey brownies.
Allow brownies to cool completely before cutting for neat slices.
You can customize the recipe by adding nuts or other mix-ins.
Nutrition
- Serving Size: 1 brownie
- Calories: 325
- Sugar: 26g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.