These fudge brownies are ultra moist with tons of chocolatey flavor thanks to both the Dutch-process cocoa and chocolate chips. This combination makes for a divine brownie that will surely satisfy any chocolate craving.
Dutch-process cocoa powder is treated with an alkali that neutralizes its acidity that makes it darker in color with a milder flavor than natural cocoa powder. When baking, Dutch-process cocoa powder is usually combined with another neutralized ingredient such as baking powder. When a recipe calls for Dutch-process cocoa powder, it is not always interchangeable with natural cocoa powder especially when baking. Many brownie recipes that call for natural cocoa such as Hershey’s, do not use any leavening, or very little (baking soda). So for this recipe, it is essential to stay with Dutch-process cocoa. Safeway stores carry the excellent Guittard brand in their baking aisle.
Rich, decadent brownies with crackly tops.
- 2 large eggs
- ½ cup + 2 tablespoons (53g) Dutch-process cocoa
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon espresso powder (optional)
- 1½ teaspoons vanilla extract
- 8 tablespoons (113g) MIyoko's cultured vegan butter (or 1 stick regular unsalted butter)
- 1⅛ cups (224g) granulated sugar
- ¾ cup (89g) King Arthur unbleached all-purpose flour
- 1 cup (170g) semisweet chocolate chips
- Preheat oven to 350 degrees. Lightly grease an 8" x 8" pan.
- Beat eggs with a hand mixer on medium speed with cocoa, salt, baking powder, espresso powder (if using), and vanilla for about 1 minute until smooth.
- Melt butter over low heat in a medium saucepan, then add the sugar. Stir to combine. Continue to stir until mixture is hot, but not bubbling (about 110-120 degrees). Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and chips, stir until smooth.
- Spoon the batter into the prepared pan, smoothing the top to make an even layer. Bake the brownies for about 32 minutes (check after baking for 28 minutes as oven temperatures vary). A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. Remove pan from the oven and cool on a rack before cutting and serving, about 45-60 minutes.
