Chewy brownies
Prep time
Cook time
Total time
Recipe type: Desert
Serves: 6 - 8
  • 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)
  1. Turn oven to 350 °F @ bake.
  2. 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.
  3. Dilute the espresso powder with the 1 teaspoon of water and set aside.
  4. 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.
  5. Once melted mix with a spoon until it becomes creamy.
  6. In a separate container melt the butter then add with the oil and the sugar. Mix well using a whisk.
  7. To the butter mixture add the eggs, flour, salt, and vanilla then mix well with a wooden spoon.
  8. Add the diluted coffee and the chocolate chips to the butter mixture.
  9. 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.
  10. Cool as indicated above and remove from pan.
  11. This brownie will last for a few days. If you are lucky that it lasts that long :)
Recipe by Belmondo Foods at