Seriously Decadent Chocolate Brownies

I gotta say, I had a lot of fun tinkering with this recipe – to get it just right. And by that, I mean to the exact words of their gloriously apt title!

Just in time for the day named after Saint Valentine, they are absolutely divine to give to whomever is on the receiving end of your love and/or admiration. I’m not sure how many people partook in the tasting of said brownie euphoria, but I do get the sense they were grateful. All of them.


Are you seeing just how fudgy these are…..!!!

Not once did I hear… “oh no, carbs/sweets/chocolate/my nemesis/can’t eat real food….” Always thankful to those who sample, keeping me from eating what I really don’t need, and giving valuable feedback – from the bottom of my heart… thank you, grazie, merci.

If you’re sitting there saying… “whaaaaaaaaat? I don’t know how to bake!!!!” To you I say: if you can read, you can make these. It’s mixed in one pot. Go on. Impress someone with some new-found culinary prowess. You’ll be a hero~

Seriously Decadent Chocolate Brownies

Gloriously fudge like and dense in the middle with just the right amount of crunch on the outside edges – this is as close to brownie perfection as I’ve ever been. This, by far, has certainly been a fun & dee-lish kitchen experiment.
8 oz dark chocolate, 70% cocoa is best here
1/4 cup butter (if using salted, omit the salt below)
1/4 cup canola oil
2 tsp espresso powder
1 cup brown sugar (or 2/3 cup brown & 1/3 cup white)
1 tsp vanilla extract (use the real thing, please)
2 eggs
1/2 cup flour
1/4 salt
Prep an 8 x 8 baking pan by lining it with parchment paper – leaving an overhang will make them easy to remove after baking (see pics below) – then spray with cooking spray.
In a heavy saucepan over medium low heat, melt the chocolate & butter, stir until smooth.
Remove from heat, add canola oil & espresso powder, stir until smooth.
Add sugar(s) & vanilla, combine.
Add eggs, one at a time and beat until incorporated.
Add flour & salt, stir only until no white streaks remain.
Pour into parchment lined & sprayed 8 x 8 baking pan and bake for 20- 25 minutes; do not over bake.