Fudgy Brownie Recipe (VIDEO)

 Our favorite way to serve brownies is to top with a generous scoop of vanilla ice cream. You can also try a dollop of whipped cream drizzled with chocolate, or top with fresh raspberries.

For this brownie recipe, we used a 9×9 square pan. Using different sized baking pans will affect the bake times, and the recipe. These tips should help.

Ingredients

1/2 lb unsalted butter (softened or cut into pieces if cold for faster melting)

16 oz semisweet chocolate chips (2 1/2 cups by measuring cup), divided

4 eggs large

1 1/4 cups granulated sugar

1 Tbsp instant coffee granules (6.2 grams)

3 Tbsp light olive oil or vegetable oil

1 Tbsp vanilla extract

2/3 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp salt

Instructions

Preheat oven to 350˚F. Butter a 9x9 pan and line with parchment paper.

In a medium saucepan over low heat, Melt together 2 cups chocolate chips and butter while whisking then set aside to cool 15 minutes.

In a second large bowl, whisk together 4 eggs, 1 1/4 cups granulated sugar and coffee granules, 3 Tbsp oil and 1 Tbsp vanilla extract.

Stir cooled chocolate mixture into the egg mixture.

In a medium bowl, whisk together 2/3 cup flour, 1/2 cup cocoa, 1 1/2 tsp baking powder and 1/2 tsp salt then use a spatula to fold mixture into the batter and fold just until combined. Do not over mix.

Transfer batter to prepared pan and sprinkle all over with remaining 1/2 cup chocolate chips. Bake at 350 for 35-40 min depending on the desired doneness.* Cool until nearly at room temperature then cut into bars before serving.

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