This is my favorite chocolate brownie recipe. I make it often for sports parties and when going to a friends for dinner. This recipe is a sheet bake meaning I bake these on a parchment paper lined cookie sheet for easy clean up and no-hassle when cutting them.
One of my favorite things about this recipe is that it can be easily tweaked to incorporate different chocolate chips, nuts or even caramel. I hope you enjoy this recipe!
Total Time: 1 1/2 hours
Prep Time: 20 minutes
# Servings: 24
Cost: ~$25
Ingredients:
2 sticks of unsalted butter at room temperature
6 large eggs at room temperature
2 cups of all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon of kosher salt
2 XL bars of chocolate (8oz total)
2 cups granulated white sugar
2 cups light brown sugar
1/2 cup cacao powder
2 tablespoons vegetable oil
4 tablespoon coffee extract
1 teaspoon of vanilla extract
2 tablespoons espresso powder
1 1/2 cup chocolate chips
Materials:
The mixing required can be done by hand with a rubber spatula and a large bowl or using the paddle attachment in a stand mixer. Use a full cookie sheet lined with parchment paper for baking. I like to use a 2x2 inch cookie cutter to cut the brownies out of the pan, any knife can be used. Use a medium oven safe glass container to melt the chocolate in. A toothpick can be used to test if the brownies are baked.
Instructions:
1. Preheat the oven to 350F degrees. Line your cookie sheet with parchment paper so that no brownie will touch the pan.
2. Chunk the chocolate bars into the oven safe glass container with 2 tablespoons of oil. Place in oven, stir every few minutes as the chocolate melts. Remove from the oven when only a few solid chunks are felt.
3. In a large bowl, mix together the butter, white sugar, brown sugar and eggs. Mix on medium speed for about 2 minutes.
4. While mixing on a low speed, add the flavoring, cacao powder, espresso powder. Let mix on low speed for 1 minute.
5. At medium speed add the melted chocolate and oil mix slowly to the batter. Mix on medium speed for 2 minutes.
6. Place the mixer on low speed and mix in 1 cup of flour, a heaping tablespoon at a time. Then add the baking powder and salt while mixing on low speed. Turn the mixer to medium speed and add the remaining flour (1 cup), a heaping table spoon at a time. Mix on medium speed for 2 minutes.
7. At this point put the mixer on low and add any additional bits such as nuts, cookie crumbs or chocolate chips.
8. Empty the batter onto the parchment lined cookie sheet. Spread the batter into the corners, in an even layer.
9. Bake for 35 to 40 minutes. They are done when a toothpick placed in the center comes out with a light coating of chocolate.
Let the brownies cool for 15 minutes before cutting. Then package them when completely cool, about 20 more minutes.
One of my favorite things about this recipe is that it can be easily tweaked to incorporate different chocolate chips, nuts or even caramel. I hope you enjoy this recipe!
Chewy Chocolate Brownies
Total Time: 1 1/2 hoursPrep Time: 20 minutes
# Servings: 24
Cost: ~$25
Ingredients:
2 sticks of unsalted butter at room temperature
6 large eggs at room temperature
2 cups of all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon of kosher salt
2 XL bars of chocolate (8oz total)
2 cups granulated white sugar
2 cups light brown sugar
1/2 cup cacao powder
2 tablespoons vegetable oil
4 tablespoon coffee extract
1 teaspoon of vanilla extract
2 tablespoons espresso powder
1 1/2 cup chocolate chips
Materials:
The mixing required can be done by hand with a rubber spatula and a large bowl or using the paddle attachment in a stand mixer. Use a full cookie sheet lined with parchment paper for baking. I like to use a 2x2 inch cookie cutter to cut the brownies out of the pan, any knife can be used. Use a medium oven safe glass container to melt the chocolate in. A toothpick can be used to test if the brownies are baked.
Instructions:
1. Preheat the oven to 350F degrees. Line your cookie sheet with parchment paper so that no brownie will touch the pan.
2. Chunk the chocolate bars into the oven safe glass container with 2 tablespoons of oil. Place in oven, stir every few minutes as the chocolate melts. Remove from the oven when only a few solid chunks are felt.
3. In a large bowl, mix together the butter, white sugar, brown sugar and eggs. Mix on medium speed for about 2 minutes.
4. While mixing on a low speed, add the flavoring, cacao powder, espresso powder. Let mix on low speed for 1 minute.
5. At medium speed add the melted chocolate and oil mix slowly to the batter. Mix on medium speed for 2 minutes.
6. Place the mixer on low speed and mix in 1 cup of flour, a heaping tablespoon at a time. Then add the baking powder and salt while mixing on low speed. Turn the mixer to medium speed and add the remaining flour (1 cup), a heaping table spoon at a time. Mix on medium speed for 2 minutes.
7. At this point put the mixer on low and add any additional bits such as nuts, cookie crumbs or chocolate chips.
8. Empty the batter onto the parchment lined cookie sheet. Spread the batter into the corners, in an even layer.
9. Bake for 35 to 40 minutes. They are done when a toothpick placed in the center comes out with a light coating of chocolate.
Let the brownies cool for 15 minutes before cutting. Then package them when completely cool, about 20 more minutes.
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