may 10, 2016

chocolate-chunk brownies

I’m not sure that there is some big debate over this, but in a world where I’d have to choose chocolate-chip cookies or brownies, I’d be team cookie without hesitation (I just love the sugary snap of a perfect cookie). My sister however is obsessed with brownies–they’re her go-to homemade dessert every time.  This recipe is a good one, easy to put together and perfectly tasty even for me. The brownies are super moist without getting too fudgey but there’s some heft to them too–there’s nothing worse than a good brownie that’s gone in a few bites!

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Chocolate-Chunk Brownies
  • ½ cup oil
  • ​1/2​ cup sugar
  • ¾ cup cocoa powder
  • ​1​ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ teaspoon espresso powder​​
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ⅔ cup flour (regular or whole-wheat)
  • ½ cup chocolate chunks
  1. Preheat the oven to 325 degrees F with a rack in the lower third of the oven. Line an 8-inch square baking dish with two crossed pieces of parchment paper, then grease.
  2. ​Stir the sugar into the oil, then add the cocoa powder, salt, baking powder, and espresso powder. Stir thoroughly.
  3. ​​Add the eggs one at a time, beating vigorously with a wooden spoon after each one. When the mixture becomes thick, add the vanilla extract and the flour. Stir again, about 5 minutes more until well-mixed. Fold in the chocolate chunks or chips.
  4. ​Spread the batter in the lined pan (it will be thick). Bake about 25 minutes, or until a toothpick inserted in the center comes out almost clean.
  5. Cool the brownies in the pan on a rack (completely or they will break). Lift the edges of the parchment paper and transfer to a cutting board and slice the brownies into squares.


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