Mouth watering homemade brownies recipe
1/2 cup unsalted butter, melted and hot (seriously, you want this hot!)
1 tablespoon neutral cooking oil
1/2 cup white sugar
1/2 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup bleached all purpose flour
1/4 cup unsweetened Dutch process cocoa powder (see note if using Hershey’s or other non-Dutch alkalized cocoa powder)
1/4 cup dark Dutch process cocoa powder (same note re: Hershey’s)
1 tsp instant espresso powder
1/4 teaspoon salt
NOTE: If using Hershey’s or other non-Dutch alkalized cocoa powder, you -need- to add 1/4 teaspoon of baking soda. This is super important, or your brownies will be very bitter.
Preheat oven to 350°F (175°C).
Grease an 8-inch square baking pan with cooking oil spray or butter. Line the bottom with parchment paper and set aside.
Combine hot melted butter, oil and sugar together in a bowl. Whisk well or use an electric mixer for about a minute. Do not skimp on the mixing time – this is what gets you the glossy, cracked tops. Add the eggs and vanilla; beat until lighter in colour (another minute).
Mix in flour, cocoa powders, espresso powder and salt. Lightly fold the dry ingredients into the wet ingredients until just combined (do NOT overmix!).
Pour brownie mix into prepared pan, smoothing the top out evenly. Bake for 20-25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking out of the oven).
Flip the pan upside down to remove after a few minutes of cooling, then cut and enjoy. These are best within 10 minutes of coming out of the oven.
You can double this recipe if you like extra thick brownies.