For a long time I have been looking for a brownie recipe that was moist and chocolaty (fudge like consistency in the center and a crackly top). This recipe uses the right combination (ratio) of saturated fat (butter) and unsaturated fat (oil) giving this brownie a chewy texture. Some of the oil was replaced by egg yolks in order to reduce greasiness and giving the batter a lighter consistency. The espresso powder combined with the unsweetened chocolate accentuates the chocolate flavor.
When preparing chewy brownies it is extremely important to let them cool completely. If using a glass pan remove brownies from pan 10 minutes after taking out of the oven; otherwise the brownies will still bake in the hot glass pan (glass conserves heat). With any other pan let the brownies cool for 30-40 minutes.
The chocolate used in the preparation of the brownie will also influence the end product. My preferred brand of unsweetened chocolate was Baker’s Unsweetened Chocolate and for the semi-sweet the Ghirardelli 60% bittersweet chips.
Make this brownies ahead of time and you will find that they are much better the next day!
- ⅓ cup Dutch Cocoa powder
- 2 teaspoon of espresso powder diluted in 1 tablespoon of hot water
- ½ cup & 2 tablespoons of hot water
- 2 oz. of chopped unsweetened chocolate
- 5 tablespoons of butter
- ¼ cup plus 2 tablespoons canola oil
- 2 whole eggs
- 2 yolks
- 2 tsp vanilla
- 1¼ cups sugar
- ¾ teaspoons of salt
- 1½ cups of all purpose flour
- 5 oz. chocolate chips (Ghirardelli 60% cacao bittersweet chocolate chips)
- Turn oven to 350 °F @ bake.
- Prepare a 9x13 pan by spreading butter over the bottom and sides of pan then covering the bottom of the pan with a piece of parchment paper. Butter the parchment paper.
- Dilute the espresso powder with the 1 teaspoon of water and set aside.
- In a microwave ready container mix the cocoa powder, water and unsweetened chocolate. Microwave until chocolate dissolves. Start with 1 minute at 50% power. If not ready after a minute add 30 seconds at a time.
- Once melted mix with a spoon until it becomes creamy.
- In a separate container melt the butter then add with the oil and the sugar. Mix well using a whisk.
- To the butter mixture add the eggs, flour, salt, and vanilla then mix well with a wooden spoon.
- Add the diluted coffee and the chocolate chips to the butter mixture.
- Pour in prepared pan and bake for 20 minutes. The brownie will be ready when the toothpick comes out a bit wet but not runny. If not ready add 5 minutes at a time until done.
- Cool as indicated above and remove from pan.
- This brownie will last for a few days. If you are lucky that it lasts that long 🙂
Did you make this recipe?