When Bill and I first met, he claimed to not be a huge fan of dessert. To this day, I still don’t understand how anyone could not LOVE dessert. Maybe it’s because of my incredible baking skills or just the fact that we consume more dessert than the average couple, but now Bill finally admits he has a sweet tooth. And apparently the one recipe Bill has been craving and I have not baked is a simple chewy brownie.
I never realized I didn’t have a go to brownie recipe, well that is until now. For some reason box brownies are the only baked goods that I actual enjoy straight from the box- no additions or changes from the box directions. This particular brownie recipe is chewy and delicious, just like from the box. It’s a simple no thrills recipe, but these brownies are the perfect compliment to a tall glass of milk or an ooey gooey sundae!
1/2 cup natural unsweetened cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 cup plus 2 tablespoons boiling water
2 oz unsweetened chocolate, finely chopped
4 tablespoons butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 teaspoon fine salt
1/16 teaspoon baking soda
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees and grease a 9 by 13-inch baking dish with cooking spray or butter.
Whisk the cocoa powder, espresso, and boiling water together in a large bowl. Add the chopped chocolate and whisk until melted. Combine with the butter and oil, and then cool until lukewarm.
Add the eggs, egg yolks, and vanilla until smooth, then whisk in the sugar. Slowly combine the flour, salt, baking soda, and nuts (if using), and stir until just combined.
Pour the batter into the prepared dish and bake until a toothpick inserted inside comes out moist with a couple crumbs, about 30 to 40 minutes.