Double Chocolate Brownies
These rich, chewy, and fudgy double chocolate chip brownies marry the perfect combination of intense cocoa and chocolate chips, packing a punch of rich chocolate flavor. They are sure to satisfy even the most intense chocolate cravings.
Servings: 9
Equipment
- Electric hand mixer
- 8" x 8" baking pan
Ingredients
- 200 g superfine white sugar
- 6 tbsp (85g) unsalted butter
- 2 large eggs + 1 large egg yolk
- 1 tsp vanilla extract
- 75 g unsweetened Dutch processed cocoa powder
- 65 ml neutral vegetable oil
- 70 g all purpose flour
- 1 tsp espresso powder
- 10 g tapioca flour
- ¼ tsp table salt
- ⅛ tsp baking soda
- 160 g semisweet chocolate chips
Instructions
- Preheat oven to 325°F. In a heat-proof mixing bowl, warm superfine sugar and butter in the microwave for one minute. Whisk warmed butter & sugar using a hand mixer for one full minute on high speed. This will help to ensure the sugar dissolves thoroughly and evenly into the butter. Next, add eggs and vanilla. Beat for two full minutes at high speed. Add the vegetable oil and cocoa powder. Whisk for another 30 seconds at medium speed.
- Add dry ingredients: all-purpose flour, espresso powder, salt, tapioca flour, baking soda, and chocolate chips. Using a rubber spatula, fold to combine. Stop mixing once there are no longer any visible white streaks of flour. Line an 8" x 8" baking pan lined with parchment paper.
- Pour brownie batter into the prepared baking pan lined with parchment. Even out the batter by using a rubber spatula. Bake for 30 minutes. Brownies are done once the edges are set, and when you insert a toothpick in the center, it comes out with a slight brownie batter.
- Allow the brownies to cool completely before cutting them into nine even squares, or however, you wish. Store the remaining brownies in an airtight container for up to 3 days.
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