This homemade brownie recipe is mouthwateringly moist and gooey with a crackly top.
Made with pantry basics, like cocoa powder, butter, sugar, eggs, and a (secret!) dash of espresso powder, these homemade brownies taste like they came from a specialty bakery.
Store homemade brownies in a covered container at room temperature for up to 4 days.
For a just-baked warmth, pop the brownies into the microwave briefly! They will be melt-in-your-mouth delicious and warm.
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These homemade brownies are perfectly decadent, delicious, and loaded with chocolate chips!
Preheat oven to 350°F. Line a 9×9 pan with foil and coat with cooking spray.
Combine melted butter, oil, sugar, and cocoa powder in a large bowl. Stir until smooth.
Mix in the eggs, vanilla, espresso powder, and salt.
Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips.
Spread the batter into the prepared pan & top with more chocolate chips if desired.
Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge.
Let cool before cutting.
Ensure eggs are room temperature, you can put them in a glass of warm water if you’ve forgotten to take them out early.
Do not overcook, brownies should be cooked until a toothpick 1-inch from the edge of the pan comes out with just a few crumbs attached. They can and should be a little bit gooey in the middle.
Make sure the brownies are completely cooled before cutting.
Use a plastic knife if you have one, the brownies won’t stick to a plastic knife. A regular knife can be sprayed with oil or cooking spray before cutting the brownies.
Calories: 227 | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 133mg | Potassium: 135mg | Fiber: 2g | Sugar: 21g | Vitamin A: 213IU | Calcium: 17mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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