Let's face it when you're in the mood for a chocolate fix - nothing else will do. My younger son has been asking for weeks, well maybe months for me to make chocolatey brownies, no nuts, not cakey and not too gooey. He described it as brownies that were just right. So I created the Best Chocolate Brownies. Rich with three kinds of chocolate, smooth with every bite, and ones that are well more than just right, but perfect. I was so happy that my sons loved them. This recipe has gotten four thumbs up in my house, which is as good as it gets.
Ingredients for Best Chocolate Brownies:
3/4 cup Dutch cocoa powder
1/2 cup canola oil
1 3/4 cups granulated sugar
2 large eggs
2 tablespoons cooled strong coffee
3/4 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips
2 tablespoons semi-sweet chocolate chips
cooking spray
You will always need a 8" x 8" baking pan and foil.
Time-Saving Tip: Prepare the brownies at least 2 hours before cutting.
Let's see what we need.
Let's start baking.
Move the oven rack to the middle position and preheat the oven to 325 degrees. Rip off a piece of heavy-duty aluminum foil and fully line the baking pan. I find it helps to turn the pan over and shape the foil to the pan while upside down. I then turn the pan over and slip the foil in the pan. Spray the foil all over with the cooking spray. Set aside.
Combine the flour, baking powder,salt and cocoa.
Whisk together the eggs, coffee, and vanilla. Add the sugar, and when combining slowly, whisk until the oil is well mixed.
Add the dry mixture to the wet and stir until combined. Stir in the bittersweet chips.
Pour the mixture into the prepared pan and top with the semi-sweet chips. Transfer the pan to the oven and bake for 35-40 minutes. Rotate the pan halfway thru baking. Start checking the brownies at 30 minutes. If you use a toothpick to check for doneness, it should have some chocolate and crumbs on it - not wet batter. Since there are chocolate chips in the mixture, you might want to test with a couple of clean toothpicks in different spots in case you poked a chocolate chip. The brownies will look shiny and puffed. Let cool at least 2 hours before cutting.
They're ready! Best Chocolate Brownies are a chocolate sensation in every bite. Created with chocolate, chocolate, and more chocolate these will quickly become a new favorite.
Enjoy!
Best Chocolate Brownies:
3/4 cup Dutch cocoa powder
1/2 cup canola oil
1 3/4 cups granulated sugar
2 large eggs
2 tablespoons cooled strong coffee
3/4 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips
2 tablespoons semi-sweet chocolate chips
cooking spray
Move the oven rack to the middle position and preheat the oven to 325 degrees. Rip off a piece of heavy-duty aluminum foil and fully line the baking pan. I find it helps to turn the pan over and shape the foil to the pan while upside down. I then turn the pan over and slip the foil in the pan. Spray the foil all over with the cooking spray. Set aside.
Combine the flour, baking powder,salt and cocoa.
Whisk together the eggs, coffee, and vanilla. Add the sugar, and when combining slowly, whisk until the oil is well mixed. Add the dry mixture to the wet and stir until combined. Stir in the bittersweet chips.
Pour the mixture into the prepared pan and top with the semi-sweet chips. Transfer the pan to the oven and bake for 35-40 minutes. Rotate the pan halfway thru baking. Start checking the brownies at 30 minutes. If you use a toothpick to check for doneness, it should have some chocolate and crumbs on it - not wet batter. Since there are chocolate chips in the mixture, you might want to test with a couple of clean toothpicks in different spots in case you poked a chocolate chip. The brownies will look shiny and puffed. Let cool at least 2 hours before cutting.