Ingredients
The following ingredients have 4 Servings
- 1 1/4 cups chocolate chips, divided (1/2 cup gets melted, 3/4 cup gets mixed into the batter with the flour)
- 12 Tbsp. butter, unsalted ( 1 1/2 sticks)
- 3/4 cup cocoa powder, unsweetened
- 1 1/2 tsp. espresso powder (optional)
- 1/2 tsp. salt
- 3/4 cup granulated cane sugar
- 3/4 cup dark brown sugar, packed
- 3 large eggs
- 2 Tbsp. vegetable oil (or coconut oil)
- 1 tsp. vanilla extract
- 3/4 cup flour
- 8 Tbsp. butter, softened
- 3-4 cups confectioners sugar
- 2-3 Tbsp. heavy whipping cream
- 1 tsp. vanilla extract
- pinch of salt
Instruction
- Preheat oven to 350° F. Spray an 8x8 inch baking dish with non stick baking spray and set aside.
- In a microwave safe bowl, melt the chocolate and butter in 30 second increments, stirring in between, until fully melted.
- Pour this melted chocolate/butter mixture into a larger bowl and add in the cocoa powder, espresso powder (optional) and salt. Stir.
- Add in both white and brown sugars and stir again. Whisk in your eggs next, one at a time. Then whisk in vanilla extract and oil.
- Fold in the flour and chocolate chips and mix very well. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (We like to under bake them just a tad for an ooey-gooey fudgy brownie!)
- Let the brownies cool for 15-30 minutes, if you can wait! Then make the frosting (I make these without frosting all the time too and enjoy with ice cream).
