If someone were to compile a list of all time favourite desserts I’d bet my last bar of premium 70% chocolate that brownies would be in the top 5! When something remains popular for decades it’s for good reason. This recipe which I’ve adapted (many times) from the joy of baking really delivers in chocolate taste & texture, without being cloyingly sweet. An absolutely perfectly fudge-like classic chocolate brownie. Amen.
Top 5 reasons to love brownies, in no particular order:
- they contain chocolate – lots of it!
- they’re quick & easy to make (about 45 minutes~)
- they’re easily customizable (are you in the nuts or no nuts camp…?)
- they’re great travellers: take them to lunch, picnics, tailgating, coffee with a friend…
- THEY JUST TASTE GOOD!!
The next big question… icing, or no icing? I’m a purist when it comes to this, so prefer to not. I was toying with the clever notion of swirling Nutella into the batter… but held off. (There’s always a next time!) I’ve also made gluten free espresso double chocolate brownies. Oh yeah, as good as they sound and believe me when I say, no one… and I mean no one… could tell they were gluten free – passing the tests for both taste & texture.
Using melted chocolate & cocoa powder gives a deep all around chocolate taste, folding in chocolate chips is just a win-win, while adding espresso powder complements all that lovely chocolate!
For some final thoughts, it’s not a typo or error where you see that I use both butter and extra virgin olive oil. While you might find the use of olive oil in baking odd, I can assure you it adds a lot – olives are a fruit after all, and besides – it does great things for sautéing, so why not baking!
- 5 ounces (150 grams) semisweet chocolate, chopped
- 1/4 cup unsalted butter
- 1/4 cup extra virgin olive oil
- 2 TBSP cocoa powder
- 1 tsp instant espresso powder
- 1/2 cup brown sugar (for best results use dark brown)
- 1/2 cup white sugar
- 1 tsp vanilla
- 3 large eggs
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 3/4 cup (125 grams) chocolate chips (milk, white, dark, etc)
- Preheat the oven to 350º and place the rack in the center of the oven. Line an 8" square pan with parchment paper, then butter, or use cooking spray.
- In a thick bottomed medium sized pot, over very low heat, melt the chocolate and butter. Remove from heat and stir in the olive oil, cocoa powder, espresso powder and sugars.
- Add vanilla, then the eggs, one at a time. Stir in the flour and salt, and finally the chocolate chips.
- Pour into the pan and bake for about 20 - 25 minutes, checking by inserting a toothpick in the center, there should be some moist crumbs sticking to it.
- *Tip: For easy removal, line the pan with two pieces of parchment that overhang by at least 2 inches on all sides. When cool, easily lift out & place on a cutting board to cut into the size you like.