1 teaspoon espresso powder (optional (don't use if you don't like coffee))
3/4 cup (170g) unsalted butter
2 Tablespoons (28ml) oil (canola, vegetable, or coconut will work)
1 and 1/3 cups (265g) granulated sugar (divided )
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract (optional, but recommended )
3/4 cup (128 grams) chocolate chips
Categories
Dessert
Cuisine
American
Steps
Preheat oven to 350 degrees (F) (175 degreed C). Line an 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.
In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds.
Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
Scrape the batter into 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.
Place pan on a cooling rack and cool completely before slicing.
Reviews
Nancy on 2025-12-14 (5 stars): Very very good. I followed the recipe exactly. Cooked for 30 minutes in 9x9 pan and got brownies as described including the crinkly top. Well cooked on the inside but very moist. They are for a Christmas bake sale at my daughter’s school and I think they’ll be a hit. Thank you so so much!!!
Kenneth Schrum on 2025-12-12 (5 stars): 33 minutes 8x8 pan perfect didn't have 9x9
Kate on 2025-12-12 (5 stars): This is the perfect brownie base! I added toasted walnuts, and I’ve never had a better brownie!
avi on 2025-12-12 (5 stars): absolutely amazing brownies!!! favorite recipe by far
Cynthia Marr on 2025-12-10 (5 stars): I made twice in last 2 weeks-used avocado oil, guittard cocoa,all organic ingredients,no choc chips,sprinkled w powdered sugar-great without also. No espresso. I used 9 x 9 baking dish. This will be my go to brownie recipe-5 star!!!
Greg on 2025-12-08 (5 stars): These are the best brownis ever!
10/10
Norma O on 2025-12-06 (5 stars): Best Fudge recipe! I have my 20 year old recipe that my whole family loves and this one surpassed our expectation. This will be our new go to Fudge Brownie recipe and I can’t believe you haven’t won some kind of award!
Robin on 2025-12-05 (5 stars): I made it in a 8x8 pan and I would say add time in 5 minute increments. Thats what I did and it turned out really good!
Lina on 2025-12-05 (5 stars): Sooooo delicious!! I just reduced the sugar a bit and they turned out amazing!! :)
Jayde on 2025-12-04 (5 stars): Wow. I doubled the recipe. Baked it in a 9 x 13 pan. I baked it for about 35-37 minutes and these are the most rich and decadent brownies I’ve ever had in my life.
Samantha Adams on 2025-11-29 (5 stars): Hello! Have you tried this as brownie bites? Any thoughts on changes? Love this recipe! Tested with 3 types of cocoa powders.
