Ingredients
- ⅔ cup Double-Dutch Dark Cocoa, or regular dutch-processed cocoa powder
- 1½ cups granulated sugar
- ½ cup confectioners’ sugar
- ¾ tsp salt
- 1 cup All-Purpose Flour
- 1 tbsp espresso powder
- 1 cup milk chocolate chips
- ½ cup bittersweet or semisweet chocolate chips
- 3 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp water or brewed coffee (cooled)
Instructions
Preheat oven to 350°F. In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, and chips. Add the eggs, oil, vanilla extract and water or cooled coffee, mixing just until smooth.
Spoon the mixture into a lightly greased 8 x 8", 9 x 9", or 9 x 13" square pan, smoothing the top. I used a 9 x 13" baking sheet fully lined with parchment paper for easy cleanup.
Bake the brownies on the middle rack of your oven for about 25 minutes (for the 9 x 13" pan), 35 minutes (for the 9" pan), or 45 minutes (for the 8" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.
Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing.
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