Double Chocolate Brownies

Alex Kornswiet
My preference for brownies is for them to be gooey and moist - I don't like crispy or hard brownies - so these fit the bill for me. If you want them on the crispier side, you could bake them longer, but you should try them my way first ;)
I've also added an optional frosting recipe for TRIPLE chocolate brownies!
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Prep Time 10 mins
Cook Time 25 mins
Servings 16 brownies

Ingredients
  

Brownies

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder OR instant espresso
  • 1/4 teaspoon baking powder
  • 1/2 cup semi-sweet chocolate chips

Frosting - Optional

  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Instructions
 

Brownies

  • Preheat oven to 350 degrees Spray an 8-inch square pan with cooking spray.
  • Add melted butter, sugar, eggs, and vanilla to a medium bowl. Mix until combined.
  • Beat in cocoa powder, flour, salt, espresso powder, and baking powder. Mix until fully incorporated.
  • Add chocolate chips, and fold in until just combined.
  • Spread batter into the prepared pan, and bake for 20-25 minutes, or until just set.
  • Let cool.

Frosting - Optional

  • Combine ingredients in a medium or small bowl, and stir until combined.
  • Frost brownies, cut, and enjoy!

Notes

SERVING: Serve with or without frosting, warm or at room temperature. This is great with ice cream as well!
STORAGE: Store in a covered container at room temperature. Enjoy within 2-3 days for best flavor and texture.