Loading...

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.

In a large mixing bowl, whisk together the granulated sugar, light brown sugar, unsweetened cocoa powder, and espresso powder until well combined.

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.

Add the vanilla extract and the two large eggs to the mixture. Mix with the spatula until just combined. Do not overmix.

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.

Pour the brownie batter into the prepared baking pan and spread evenly with the spatula.

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.

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.


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.

In a large mixing bowl, whisk together the granulated sugar, light brown sugar, unsweetened cocoa powder, and espresso powder until well combined.

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.

Add the vanilla extract and the two large eggs to the mixture. Mix with the spatula until just combined. Do not overmix.

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.

Pour the brownie batter into the prepared baking pan and spread evenly with the spatula.

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.

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.
