Ingredients
The following ingredients have 9 Servings
- 3/4 cup (64g) unsweetened cocoa Dutch-process or natural
- 8 tablespoons (113g) unsalted butter melted and cooled
- 1/4 cup (50g) vegetable oil
- 2 cups (397g) granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder optional; for enhanced chocolate flavor
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 3 large eggs
- 1 teaspoon King Arthur Pure Vanilla Extract
Instruction
- Preheat the oven to 325°F. Lightly grease a 9" x 9" pan, or 8" x 8" pan (for slightly thicker brownies)., Combine all the ingredients in a bowl and mix well., Spread the batter in the pan., Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with some moist crumbs clinging to it, but doesn't show any trace of raw batter., Remove the pan from the oven and cool the brownies before cutting and serving., Store, covered, for 5 days at room temperature, or freeze for up to a month.
