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Alex Kornswiet

Double Chocolate Brownies

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 minutes
Cook Time 25 minutes
Servings: 16 brownies
Ingredients Method Notes

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

Method
 

Brownies
  1. Preheat oven to 350 degrees Spray an 8-inch square pan with cooking spray.
  2. Add melted butter, sugar, eggs, and vanilla to a medium bowl. Mix until combined.
  3. Beat in cocoa powder, flour, salt, espresso powder, and baking powder. Mix until fully incorporated.
  4. Add chocolate chips, and fold in until just combined.
  5. Spread batter into the prepared pan, and bake for 20-25 minutes, or until just set.
  6. Let cool.
Frosting - Optional
  1. Combine ingredients in a medium or small bowl, and stir until combined.
  2. 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.