Tuesday, December 14, 2010

Double chocolate brownies

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.

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