I have finally found the brownie recipe!
I’ve tried my fair share of brownie recipes. Some were too fudgy. Some were too cakey. Some were just no good. I wanted something that tasted like what I thought were the perfect brownies- the boxed kind 
I finally stumbled upon a recipe at Brown Eyed Baker that looked promising. It guaranteed that it would convert even the biggest boxed-brownie-baker into a believer, and by golly, did it ever! These brownies were spot-on! They had the perfect flaky top, the impeccable balance between dense and too dense, and just the right amount of chocolate. I followed the recipe exactly, except for swapping out unsweetened chocolate (which I never have at home… plus, unsweetened chocolate is an oxymoron in my vocabulary 
) for unsweetened cocoa + oil (1 ounce of unsweetened chocolate in a recipe = 3 tablespoons unsweetened cocoa + 1 tablespoon oil).
Now that I’ve found the perfect brownie recipe, it’s time to start crossing off more items in my cooking/baking bucket-list
Brownies
Yield: 24 Bars
Ingredients:
- ¾ cup cocoa powder
- 1 ½ teaspoons instant espresso powder (optional)
- ½ cup plus 2 tablespoons boiling water
- ¾ cup oil
- ¼ cup unsalted butter, melted
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 2 ½ cups sugar
- 1 ¾ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup semi-sweet chocolate chips
Directions:
Adjust oven rack to lowest position and preheat oven to 350°F. Set aside a 9”x13” pan that has been lined with aluminum foil and greased.
In a large bowl, whisk cocoa powder, espresso powder, and boiling water together until smooth. Add oil and butter and whisk completely (mixture may look curdled). Add eggs, yolks, and vanilla and mix until smooth. Add sugar and mix well. Using a spatula, fold in all-purpose flour and salt. Fold in chocolate chips.
Pour batter into greased baking dish and bake for 30 to 35 minutes, or until a toothpick inserted between the center and edge comes out with a few crumbs attached.
Cool completely before cutting into squares. Brownies can be stored at room temperature in an airtight container.
Looks great! While I was reading I thought it would be loaded with butter…but it isn’t
My youngest was asking for brownies the other day…will have to give these a shot! I also never have unsweetened chocolate….never have bittersweet as well….
Thanks! Yeah, it has a relatively low amount of butter. And yeah, I usually find that unsweetened and bittersweet chocolate are expensive, and for most recipes I just swap out bittersweet for semi-sweet.
I have been looking for a great brownie recipe forever. I can’t wait to try these!
By the way, I never have unsweetened chocolate at home! why would anyone buy that!
I like the way you think
LOL
Honestly though, unsweetened chocolate is such an oxymoron!
Unrealistically Delicious… definitely gonna try this one
Please tell a substitute for egg…
Thank you for stopping by!
I’ve actually never used a substitute for eggs, but a little online research is saying that you can use 1/4 cup yogurt for every 1 egg. Just give it a quick mix and then add it to the rest of the ingredients. Hope that helps!
Ohk… will try that for sure.. Thanks
These are droolworthy brownies! Very nicely done. I have to bookmark the recipe now:)
You are too kind my friend
These are so lovely and tempting. Great baking skills and thumbs up to you.
Thanks! And thank you for stopping by!