top of page

Best Chocolate Brownies


Craving chocolate? We all know that feeling when only chocolate will hit the spot. For weeks, or maybe even months, my younger son has been pleading with me to bake the perfect brownies—no nuts, not too cakey, and not too gooey. He wanted brownies that were just right. So, I set out to create what I now call the Best Chocolate Brownies.


These brownies are a chocolate lover's dream. Loaded with three types of chocolate, each bite is velvety smooth and decadent. They turned out to be more than just right; they were perfect. Seeing my sons enjoy them so much made me incredibly happy. In our household, these brownies have earned unanimous approval—four thumbs up, which, trust me, is the ultimate stamp of deliciousness.


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 an 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. 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 into 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 through baking. Start checking the brownies at 30 minutes. If you use a toothpick to check for doneness, it should have some chocolate and crumbs, not wet batter. Since chocolate chips are in the mixture, you might want to test with a couple of clean toothpicks in different spots if you poked a chocolate chip. The brownies will look shiny and puffed. Let cool for at least 2 hours before cutting.


They're ready! Best Chocolate Brownies are a chocolate sensation in every bite. These will quickly become a new favorite, created with chocolate, chocolate, and more chocolate.


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.

Commentaires


bottom of page