Ingredients
1 cup white sugar
¾ cup flour, sifted
⅔ cup unsweetened Dutch process cocoa powder (I use Guittard)
½ cup powdered sugar
½ t salt
1t instant espresso powder
¼ cup semi-sweet chocolate chips (this is the Toll House kind)
¼ cup dark chocolate chips (63%)
2 eggs
½ cup canola oil
1t vanilla
2T tap water
Optional
An additional handful of mixed chocolate chips
¾ cup flour, sifted
⅔ cup unsweetened Dutch process cocoa powder (I use Guittard)
½ cup powdered sugar
½ t salt
1t instant espresso powder
¼ cup semi-sweet chocolate chips (this is the Toll House kind)
¼ cup dark chocolate chips (63%)
2 eggs
½ cup canola oil
1t vanilla
2T tap water
Optional
An additional handful of mixed chocolate chips
What To Do
Line an 9" x 9" pan with parchment paper with enough 'extra' to go slightly higher than the height of the sides. Set aside.
Pre-heat oven to 325°F.
Sift flour in a mixing bowl. Add Dutch process cocoa powder, powdered sugar, salt, and espresso powder. Use a whisk to combine all dry ingredients. Cocoa powder and powdered sugar are both very lightweight so pour and whisk gently to minimize inhaling.
In a separate bowl, combine the two kinds of chocolate chips and set aside.
Add oil and one egg to the Kitchenaid and mix til just combined. Add the second egg and vanilla and mix, again til just combined. Carefully add in in about half of the dry mixture and mix til combined. Use a spatula to push down the edges if needed. Add the two tablespoons of water and the rest of the dry mixture and mix again until just combined. Add in the chocolate chips and again mix till combined.
Pour batter into the baking pan that has been lined with parchment paper. It will be thick. Use the spatula to even things out as needed.
Bake for 20 minutes. Open the oven, sprinkle some chococlate chips over the top, rotate the pan and return to the oven for 15 minutes. Rotate one more time and bake another 3 minutes.
Take out and let cool. Make some coffee, cut into squares, eat and be happy.
Pre-heat oven to 325°F.
Sift flour in a mixing bowl. Add Dutch process cocoa powder, powdered sugar, salt, and espresso powder. Use a whisk to combine all dry ingredients. Cocoa powder and powdered sugar are both very lightweight so pour and whisk gently to minimize inhaling.
In a separate bowl, combine the two kinds of chocolate chips and set aside.
Add oil and one egg to the Kitchenaid and mix til just combined. Add the second egg and vanilla and mix, again til just combined. Carefully add in in about half of the dry mixture and mix til combined. Use a spatula to push down the edges if needed. Add the two tablespoons of water and the rest of the dry mixture and mix again until just combined. Add in the chocolate chips and again mix till combined.
Pour batter into the baking pan that has been lined with parchment paper. It will be thick. Use the spatula to even things out as needed.
Bake for 20 minutes. Open the oven, sprinkle some chococlate chips over the top, rotate the pan and return to the oven for 15 minutes. Rotate one more time and bake another 3 minutes.
Take out and let cool. Make some coffee, cut into squares, eat and be happy.
Notes and Talking Story
- I'm not a chocolate fan, but I do eat a fair portion of these. One of my best friends will also vouch for these brownies (She is the same one who requests the Classic Spinach Salad).
- Not overmixing is key here. Please note the references to 'mix til just combined' and heed accordingly.
- I love that this recipe doesn't require creaming butter and can easily be made after dinner and still get me to sleep on time.
- There is a big chemical difference between Dutch processed cocoa powder and "normal" unsweetened cocoa powder. I have only used Dutch for this recipe. See here for more details.
- Having the parchment paper a little taller than the pan sides helps enormously in the removal process and post-baking cleaning.
