The Best Brownies

Course desserts

Cuisine American

Keyword brownies, chocolate

Prep Time 30

Cook Time 35

Total Time 1 5

Servings brownies

Calories 255kcal

Author Bruce and Dina Miller

Preheat oven to 350.
Line a 9x13 pan with wide heavy duty foil, leaving a couple inches over the edge (to pull brownies out after baking). Spray the foil with cooking spray.
Spray oil
Boil a pot of water. Meanwhile, whisk cocoa and espresso powder in a large mixing bowl. Measure boiling water, then pour into cocoa espresso mixture, and whisk until blended.
1 teaspoon espresso powder, 1/3 cup Dutch processed cocoa, ½ cup plus 2 tablespoon boiling water
Add dark chocolate into the mixture and whisk until melted, and chocolate is melted.
2 ounce semi sweet dark chocolate
To this chocolate mixture, add in melted butter and oil. Stir until mixed.
4 Tblsp butter, ½ cup vegetable oil + 2 tablespoons
Now it is time to add in the eggs, egg yolks and vanilla. Continue to stir until smooth. Add in sugar and mix until smooth.
2 large eggs, 2 egg yolks, 2 ½ cups sugar, 2 teaspoons vanilla extract
Whisk in flour, and salt until incorporated. Stir in milk chocolate chips.
1 ¾ cups all purpose flour, ½ teaspoon salt, 8 ounce high quality milk chocolate chips
Scrape batter into foil lined pan. Bake 35 minutes, turning pan half way thru. Test with toothpick, watching for a few moist crumbs attached.
Transfer pan to wire rack and let cool completely, about 1 hour. Remove from pan using foil liner to lift brownies out of pan. Cut when cooled.

Brownies keep best in an airtight container, between small squares of parchment paper, for about a week. That is, if they last that long!