Cocoa Fudge Brownies
I am always looking for new recipes. That is because I bake for a Bible study every Wednesday for about 35 people, and on Saturday for a mission service for about 65 people. In an effort to not always be making the same things, I search out new recipes.
After much searching for what I consider an almost perfect, chocolatey brownie, I found this recipe, tried it and kept it. I have made it several times already for different events and to rave reviews. It has quickly become one of my most requested recipes.
These brownies are rich so you can cut them small and feed a crowd. When taking multiple desserts to an event, I always try to have a vanilla and a chocolate component to satisfy the masses. This brownie recipe has served me well.
I had been making another brownie recipe for years and years, that is very good but wanted something different. I found this recipe and it is so chocolatey and rich. A fantastic brownie. Brownies, as a rule, are very easy to make and bake. When I want something chocolate and warm, I bake these.
Ingredients
1 Cup (120 grams)Flour
½ teaspoon Baking Powder
½ teaspoon Salt
½ Cup (43 grams) Unsweetened Cocoa Powder
2 teaspoons Espresso Powder
1 ½ Sticks of Unsalted Butter (170 grams)
3 Tablespoons (35 grams) Coconut, Canola or Vegetable Oil
1 ½ Cups (300 grams) Granulated Sugar, divided
2 Large Eggs plus 1 Egg Yolk
¾ Cups (128 grams) Semi-Sweet Chocolate Chips
Directions
Preheat the oven to 350 degrees (F) (175 degrees C). Line 1 9x9 baking pan with parchment paper. Spray lightly with cooking spray and set aside.
In a large bow, 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 ½ cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
In a large bowl, combine the eggs and remaining 1 cup of sugar. Whist until well combined. About 30 seconds.
Slowly pour the warm butter mixture into the eggs 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 OVERMIX. Stop stirring when you see the last traces of dry ingredients. Over mixing will give you a cakey brownie.
Scrape the batter into the prepared pan and smooth the top.
Bake for 30 minutes, or until th edges are firm and the top is shiny and slightly cracked.
Place pan on cooling rach adn cool completely before slicing.
