These Homemade Brownies are perfectly decadent, delicious, and loaded with chocolate chips!
- ½ cup butter melted
- 2 tablespoons vegetable oil
- 1 ⅓ cups sugar
- ⅔ cup unsweetened cocoa powder
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder or instant coffee
- ½ teaspoon salt
- ½ cup flour
- 1 cup semi-sweet chocolate chips plus more for topping
Preheat oven to 350°F. Line a 9×9 pan with foil and coat with cooking spray.
Combine melted butter, oil, sugar, and cocoa powder in a large bowl. Stir until smooth.
Mix in the eggs, vanilla, espresso powder, and salt.
Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips.
Spread the batter into the prepared pan & top with more chocolate chips if desired.
Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge.
Let cool before cutting.
- For quick and easy clean-up, line the baking dish with parchment paper or foil. This also allows for you to easily remove and cut brownies by lifting them out.
- Ensure eggs are room temperature, you can put them in a glass of warm water if you’ve forgotten to take them out early.
- Do not overcook, brownies should be cooked until a toothpick 1-inch from the edge of the pan comes out with just a few crumbs attached. They can and should be a little bit gooey in the middle.
- Make sure the brownies are completely cooled before cutting.
- Line the pan with foil first, this makes the brownies easy to lift out before cutting.
- Use a plastic knife if you have one, the brownies won’t stick to a plastic knife. A regular knife can be sprayed with oil or cooking spray before cutting the brownies.
NUTRITION INFORMATIONCalories: 227, Carbohydrates: 28g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 133mg, Potassium: 135mg, Fiber: 2g, Sugar: 21g, Vitamin A: 213IU, Calcium: 17mg, Iron: 2mg