The easiest brownie recipe ever, no mixer required!
Well these aren’t quite right…
Testing any new recipe can be…daunting. I’ve had some weird recipe fails like cakes that refuse to get cooked all the way through (but honestly still tasted delicious). While the first batch of these brownies weren’t a fail per say, they definitely were not what I was striving for in a recipe. Between just a tad too much salt, not enough wet ingredients, and a bit too much flour they just did not hit the way I need them to. Even got told they had a slight bitter flavor to them *sigh*
BUT I can very very confidently say that reworking the recipe changed everything. Like oh. my. god. And yes I do hope that was read in the voice of Janice on Friends! They truly encaptured all my brownie dreams into one delicious little (or maybe not so little) square.
Ingredients You’ll Need
- chocolate chips (I just used Nestle Semi-Sweet ones)
- neutral oil (vegetable oil, canola oil, coconut oil, etc)
- cocoa powder
- baking powder
- espresso powder
How To Make
I personally prefer brownie recipes that have a mixture of melted chocolate and cocoa powder. I think this combination produces a fantastic, rich, chocolatey product that you just don’t get when using cocoa powder alone. However, I absolutely do not believe you need to buy some expensive ass chocolate bars to get a delicious brownie. Brownies should not break the bank!!
These brownies are truly the easiest recipe to throw together. I used three bowls but honestly you could get away with just using two (you’re welcome). In one bowl you’ll melt together your chocolate chips, butter, and oil. Do this in intervals and stir in between to ensure that all the chocolate chips melt and you don’t get a lumpy burnt mixture. Once everything has melted, sugar, vanilla, and whisked eggs will go into this bowl as well. We whisk the eggs until they’re slightly bubbly on top to make the top of the brownie crinkly. Yum! Unfortunately whisking them is a bit of an arm workout but it’s worth it I promise. Then you add in all your dry ingredients, whisk, add more chocolate chips because duh we love chocolate and you’re done! I went the extra step and made some chocolate malt buttercream to frost the brownies with but this step isn’t necessary, they’re delicious with or without frosting.
I also apparently caused some controversy about frosting my brownies. Most of you have never done this even though it is both delicious and life changing. Frosted brownies were always staple at bake sales when I was growing up so do yourself a favor and try some frosting on a brownie.
Extra Chocolate Brownies
- ¾ cup flour spoon & leveled
- ⅓ cup cocoa powder
- 1 tsp instant espresso
- ¾ tsp salt
- ½ tsp baking powder
- ½ cup semi-sweet chocolate chips
- 1.5 sticks unsalted butter
- 2 tbsp neutral oil
- 1 cup sugar
- 1.5 tsp vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- ½ cup chocolate chips
- Preheat oven to 350º and line 8×8 inch pan with parchment paper
- In a bowl whisk together flour, cocoa powder, baking powder, salt, and espresso powder. Set aside.
- In a microwave safe bowl, microwave 1/2 cup chocolate chips, butter, and oil together at 3o second intervals until completely melted. Stir in between.
- Once melted, add sugar and vanilla. Stir to combine completely.
- In a separate bowl whisk eggs and egg yolk together vigorously until bubbles form on the top layer. Add to chocolate mixture and whisk to combine.
- Pour in dry ingredients and whisk until batter forms. Add in remainder of chocolate chips.
- Trasnfer batter to an 8×8 inch pan lined with parchment paper and bake 30-35 minutes