Fudgy, Chocolatey Brownies
Fudgy, Chocolatey Brownies
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 cup almond oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup chocolate chips
Instructions
- 1
Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, unsweetened cocoa powder, and espresso powder until well combined.
⏱️ 3 min
- 3
Add the almond oil to the dry mixture. Mix thoroughly with a spatula until a thick, dark brown paste forms. Ensure there are no dry spots.
⏱️ 5 min
- 4
Add the vanilla extract and the two large eggs to the mixture. Mix with the spatula until just combined. Do not overmix.
⏱️ 3 min
- 5
Gently fold in the all-purpose flour and chocolate chips until just combined. Be careful not to overmix, as this can lead to a tougher brownie texture.
⏱️ 4 min
- 6
Pour the brownie batter into the prepared baking pan and spread evenly with the spatula.
⏱️ 2 min
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set.
⏱️ 30 min•🌡️ 325
- 8
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before cutting and serving. This can take at least 1 hour, but longer is better for fudginess.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy, Chocolatey Brownies
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 cup almond oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup chocolate chips
Instructions
- 1
Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, unsweetened cocoa powder, and espresso powder until well combined.
⏱️ 3 min - 3
Add the almond oil to the dry mixture. Mix thoroughly with a spatula until a thick, dark brown paste forms. Ensure there are no dry spots.
⏱️ 5 min - 4
Add the vanilla extract and the two large eggs to the mixture. Mix with the spatula until just combined. Do not overmix.
⏱️ 3 min - 5
Gently fold in the all-purpose flour and chocolate chips until just combined. Be careful not to overmix, as this can lead to a tougher brownie texture.
⏱️ 4 min - 6
Pour the brownie batter into the prepared baking pan and spread evenly with the spatula.
⏱️ 2 min - 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set.
⏱️ 30 min•🌡️ 325 - 8
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before cutting and serving. This can take at least 1 hour, but longer is better for fudginess.
⏱️ 60 min