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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 (canola, vegetable, or coconut)
- 1 and 1/3 cups (265g) granulated sugar (divided)
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract (optional)
- 3/4 cup (128 grams) chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly spray it with non-stick baking spray.
- In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder, then set aside.
- In a medium saucepan, melt the butter and oil with 1/3 cup of the sugar over medium heat, stirring frequently.
- In a large mixing bowl, whisk together the eggs, egg yolk, remaining sugar, and vanilla until well combined.
- Gradually pour the warm butter mixture into the egg mixture while whisking constantly until fully combined.
- Fold in the dry ingredients and chocolate chips gently with a rubber spatula until just mixed—do not overmix!
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 28 to 30 minutes or until the edges are firm and the top is shiny and slightly cracked.
- Cool completely on a rack before slicing.
Notes
Optional espresso powder adds a rich coffee flavor but can be omitted for a non-coffee taste.
Make sure not to overmix the batter to maintain fudgy texture.
Allow brownies to cool completely to achieve clean slices.
- Prep Time: 10 minutes
- Cook Time: 28-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 18g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg