Insert heavy sigh. These are the best brownies ever. Fudgy, gooey, chewy, decadent, rich, and so incredibly easy to put together. If you could encapsulate love into a recipe, this is it. This is love. Chocolate is what I crave the most when my sweet tooth kicks in, because chocolate never fails me. These brownies will not fail you. I want you to start keeping unsweetened chocolate in your pantry for this very reason, because you will absolutely make these brownies again and again.
Although I’m not being paid to promote Baker’s Premium Baking Bars, I like to show you guys what to use from time to time because some of you may never know. This brand is at every single Walmart I’ve been to, so it should be very easy to find and very inexpensive. Amazing quality, smooth texture, you will buy a ton of these for your future best brownies ever. You can use any brand of chocolate you choose, but again, these are easy to find and very easy on your pockets.
If you’re anything like me, and you enjoy a chewy fudgy brownie with that signature crackle top, these are the best brownies ever. Feel free to swirl gobs of salted caramel through the batter just before baking, or a good cheesecake mixture, peanut butter, Nutella — you name it.
I’m using both semi-sweet and unsweetened chocolate for this recipe, please don’t alter this part! You can use any brand, but this particular brand is widely available at every Walmart, so it’s super easy to find in the baking aisle.
Chop the 4 ounce bar in half, and save the other half for another batch of brownies.
Chop that half into tiny itty bitty pieces, the finer it’s chopped, the easier and faster it’ll melt.
Pour some super hot water (boiling) all over the cocoa and espresso powder.
Whisk whisk whisk!
Until completely smooth like this.
Immediately dump the chopped unsweetened chocolate into the mixture, and whisk to melt and combine.
It should be smooth, thick, and velvety like this. Your chocolate should be completely melted.
Whisk this as best as you can. Because of the high volume of fats, it’s going to separate and look a little funky.
See, it looks funky and wrong. But don’t freak out, this is how it’s supposed to look.
Add the eggs and egg yolks, and a splash of vanilla.
Once you start whisking the eggs into the fatty chocolate mixture, it will start to coagulate and combine into a cohesive mixture.
See? Calm down. I told you it’ll work.
Dump in the sugar.
Whisk the sugar in until it’s fully combined.
Next, add in the flour and sea salt mixture.
Fold that in until no dry pockets of flour remain and the mixture is completely smooth and combined.
Ok so, you can either add in chopped semi-sweet chocolate, or use chips. Both are yummy, but if you want melty pools, use chopped chocolate. Chips are still delicious, but they’re coated so that once they melt, they keep their shape. It’s your preference.
Fold in the chocolate.
Here’s the baking pan I’m using, I love it! It’s very inexpensive, so you should check it out. Anyway, create a foil sling so that you can easily remove the brownies later once they’re cooled.
Pour in the brownie batter and smooth the top if needed. Pop this into a 350 F oven for 30 minutes. Cool, cut, eat.
Equipment needed: 13×9 baking pan. If you use anything smaller or wider, your baking times will vary.
Preheat oven to 350 F.
Line a 13×9 baking dish with aluminum foil slings, which makes it easier to lift the brownies out once they’re cooled. Spray the foil liberally with non-stick baking spray, set aside.
In a medium bowl, whisk the flour and sea salt together until combined. Set aside.
In a large bowl, add the cocoa powder and espresso powder. Pour in the hot water, and whisk vigorously until smooth. Add the finely chopped unsweetened chocolate and whisk until no lumps remain and mixture is smooth and completely melted.
Pour in the oil and melted butter, and continue to whisk until somewhat combined. This mixture will separate and look a little curdled, but don’t worry — that’s normal.
Add the eggs and egg yolks, plus the vanilla extract, and whisk until fully combined. The eggs will help bring the mixture together, so it’ll look a lot better by now.
Whisk in the sugar until fully combined, then pour in the flour and salt mixture. Fold the flour mixture into the chocolate mixture until no flour pockets remain and mixture is smooth. Then, fold in the chopped semi-sweet chocolate.
Pour the brownie batter into your prepared baking dish, and bake for 30 minutes on the middle oven rack.
Remove the brownies from the oven and let them cool for 1 to 2 hours on either a baking rack or trivet. Slice into 24 squares, and serve.
Make sure the water is VERY hot (boiling) so it can melt the chocolate properly. The easiest way to do this is to boil at least 1 cup of water, then measure what you need from there. Be careful.
Keywords: brownies, fudgy brownies, chewy brownies, chocolate, best brownies ever
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