Here we go. Best brownies I’ve ever made to date are getting an update. This time we’ve got less sugar and less fat, with all the taste and then some. Like honestly guys these brownies are like crack. Don’t think twice. Just make them. You’ll be so happy. Why? Let me break it down:
 
Texture: chewy and gooey and oh so melt-in-your mouth good. The sugar settles just the slightest bit and makes a small layer of fudge-like goodness on the bottom. Then you have the chocolate chips that melt slowly in your mouth as you chew. Yuh-huh.
 
Richness/Density: super dense and filling. Take before bed with a glass of milk and you’ll be perfectly full.
 

Flavor: dark and delicious. The cocoa makes the brownies super chocolate-y and the coffee powder works to intensify the chocolate experience.

Makes 12-16 brownies

 
For the brownies:
 
1 1/2 cups granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
3/4 cups cocoa powder
1 cups unbleached all-purpose flour
2/3 cup semisweet chocolate chips
1/4 teaspoon instant coffee powder
2 eggs
5 tablespoons unsalted butter, melted
1/4 cup vegetable oil
6 tablespoons water
 
Preheat oven to 350°F. In a large bowl, mix together both sugars, salt, coffee powder, cocoa powder, and flour. Then, add eggs, the melted butter, oil, and water. Finally mix in the chocolate chips.

 

ay bay bay
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.

12 comments

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ahealthypassion.com
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omg these look so rich and fudgy

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Honey
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wow… i am so making these. Just 5 tbsp of butter and oil! Hello! You got my attention. I am always in search of healthy desserts because they are tough to accomplish, however this recipe seems to have taste and texture. I love it! Thank you so much!!!!

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Lauren at Keep It Sweet
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The brownies do look amazing!! Must save this:-)

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Anonymous
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Made them last night to get through studying… amazing.

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Riley
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Thank you for creating this recipe. It’s literally the brownie of my dreams. I’ve searched for a long time but this is it!

Riley and Caitlin
Kitchen Grrrls

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Anonymous
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These taste amazing! My only issue was the 9×13 pan. If I make them again, I’ll try a 9×9 or 8×8 pan, as they were too thin for what I would have liked. Thanks for sharing!

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Anonymous
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Ok I made these and they are cooking right now but i forgot the water…… uh oh….. i really hope it doesnt ruin the whole thing ( I thought the batter was a bit thick i had to smush it like dough) anyways I put it in 2 8×8 pans because it was way thin for my 9×13 and it didnt reach the edges soo anyways hope it turns out

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Anonymous
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ERMAHGERD CHURCLATE BERNIES!!!

These were seriously easy, and seriously delicious. I forgot to fold in the chocolate chips so I sprinkled them on the top. No harm done as expected.

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jia
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hey , which coco powder should i use: sweetened or unsweetened? dutch or natural? this confuses me alot. which one did you use?
these look heavenly, planning to make these tomorrow !

Sarah | Broma Bakery
Sarah | Broma Bakery
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Hi Jia! I used unsweetened natural cocoa powder, but unsweetened dutch will work as well in this recipe. Hope this helps & happy baking!

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Lulu
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Tried making it yesterday, it came out cakey! 🙁 was not happy!! First time i made them came out fudgy and chewy and flaky on top but after that just kept coming out cakey

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Lulu! Probably has to do with your baking time. Make sure to check for done-ness by inserting a knife into the center of the brownies close to the end of baking. If it comes out mostly clean, take them out!

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