I’m a huge brownie connoisseur. When I lived at home we went through a period where we made at least 2 boxed brownies a week. Maybe it has something to do with the fact that we had 9 people in the house… Regardless. My mom and I would take them out of the oven way sooner than the directions told us to, because we looooved gooey brownies. I was skeptical to make a brownie recipe with just cocoa and no chocolate bar base, but I have to say these are damn good. Definitely reminiscent of those boxed brownies you used to enjoy as a kid, only these are homemade, so they’re like twelve times better. My biggest piece of advice with these babies is: don’t overcook them. Take them out as soon as a knife comes out clean when you insert it into the brownies. Enjoyski! 

For the brownies:

2 cups granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
3/4 cups cocoa powder
1 cups unbleached all-purpose flour
1/2 cup walnuts
1 cup semisweet chocolate chips

1/8 teaspoon instant espresso (or coffee) powder

2 eggs
6 tablespoons unsalted butter, melted
1/3 cup vegetable oil
1/3 cup water

Preheat oven to 350°F. In a large bowl, mix together both sugars, salt, espresso powder, cocoa powder, and flour. Then, add eggs, the melted butter, oil, and water. Finally mix in the walnuts and chocolate chips.
Grease a 9’X13″ pan. Pour mixture in and bake for roughly 25 minutes, or until a knife comes out clean when inserted into brownies.

Recipe adapted from Babble. Original recipe can be found here.

11 comments

Lauren at KeepItSweet
Reply

wow, those brownies look so incredibly fudgey!

bigFATcook
Reply

Oh, I can’t say no to these super fudgey and incredibly gorgeous brownies!!! YUMMY!!!

Greets from BFC!!!

Anonymous
Reply

THESE WERE SO YUMMY!!!

jenna laughs
Reply

Oh my goodness. So fudgy! I just want to grab one and take a big bite. I always take my brownies out of the oven sooner too!

Hannah @ Bake Five!
Reply

ah, alas, MY kind of brownie. b:

Anonymous
Reply

I made these yesterday, but, they really didn’t want to come out of the pan! They were all thicker and very runny, even after I baked them wayyy longer than it called for…? The taste was great tho!!!

Sarah Fennel
Reply

They’re definitely sticky as a result of the large amount of brown sugar. See the comment below you– taking them out of the pan the next day should definitely help. Otherwise, try baking them for 5-7 minutes longer, as this may help the brownies harden a little more. Hope this helps!

Anonymous
Reply

I just made these yesterday and they turned out amazing! I tried taking them out of the pan about an hour after baking…and they didn’t come out looking to pretty. It’s best if you wait the next morning to take them out of the pan. I did not cover them overnight, and personally like them a lot better the second day. They’re still gooey on the inside and soft on the bottom, but the top crust is a little bit crunchy. Great recipe!

Anonymous
Reply

I made these today and 25 minutes was not enough baking time for them. I increased my time to 35 minutes and that was perfect for me. Just use your own judgment on the baking time:) They were a big hit in my family. Thanks for sharing. I want to try your scone recipe and caramel recipe in the future.

Kena
Reply

How many does this recipe serve?

Sarah | Broma Bakery
Reply

It makes 9 large or 12 smaller squares!

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