I think finding a good brownie recipe can be just as difficult as finding the perfect chocolate chip cookie recipe. From scratch brownies can be too chewy, or too cakey, or not have a strong enough chocolate flavor…however this recipe is perfect. It makes chewy, fudgy, rich brownies with true chocolate flavor. The recipe makes enough for a 13×9 pan, and they bake evenly. There are no skinny, hard as rock, corner or edge pieces with this recipe. I used powdered sugar instead of chocolate frosting because I wanted to be able to taste the brownie flavor without it fighting with the rich chocolate flavor of a fudge frosting, and I’ve heard Type 2 Diabetes isn’t any fun. Also, I take a Bob Barker stance in terms of my brownies – which means I prefer them without nuts. However, if you wanted to add them don’t let me (or Bob) stop you.
Bob Barker Brownies
Slighty adapted from Misadventures in Cooking’s Ooey-Gooey Brownies
1/3 c Dutch-processed cocoa
1 1/2 t instant coffee
1/2 c plus 2 T boiling water
2 oz unsweetened chocolate, finely chopped
4 T (1/2 stick) unsalted butter, melted
1/2 c plus 2 T vegetable oil
2 large eggs
2 large egg yolks
2 t vanilla extract
2 1/2 c sugar
1 3/4 c all-purpose flour
3/4 t table salt
6 oz mini semi-sweet chocolate chips
Powdered sugar for garnish
Adjust oven rack to lowest position and heat oven to 350 degrees. Line a 9 x 13 baking pan with two sheets of aluminum foil (perpendicular to each other). Spray with nonstick cooking spray.
Whisk cocoa, instant coffee, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in semi-sweet chocolate chips.
Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Dust with powdered sugar. Cut into squares and serve.