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!
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.