Double Chocolate Brownies

As Fiancébot told me when I mentioned I would make brownies today, “either you like fudgy brownies, or you’re wrong”.  If you are not a fan of chocolate, a.) I’m sorry for whatever happened to make you feel that way and b.) this recipe is not for you.  These double chocolate, next level brownies are not for the casual chocolate fan.  There are two – TWO! – kinds of chocolate in these bad boys, and instead of butter the recipe calls for oil to up the fudge factor.  If you need something for a Valentine’s Day dessert, or maybe you just want a better vessel for your chocolate to mouth delivery, look no further.

As a note – you can cut the recipe in half and use an 8×8 pan if you don’t want that many brownies laying around and making trouble.

Double Chocolate Brownies

  • Servings: 24-36, depending how you cut them
  • Time: 1 hour
  • Difficulty: easy
  • Print

INGREDIENTS

  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 tsp vanilla
  • 4 eggs
  • 1/2 tsp baking powder
  • 2/3 cup cocoa powder
  • 1/2 tsp salt
  • 1 cup flour
  • 2 cups semi-sweet chocolate chips, divided into 1 cup portions

IMG_2366
Simple list of ingredients, simple process, delicious payoff

INSTRUCTIONS:

  1. Preheat the oven to 350°F.  Grease and flour (or Baker’s Joy!) a 9×13 baking pan.
  2. In a large mixing bowl, combine oil and sugar until blended

    IMG_2364
    It will look like something you would find at a spa…that’s a good thing

     

  3. Add the eggs and vanilla to the mixture, stir together until it is just combined

    IMG_2363
    From this…

    IMG_2360
    …to this!

     

  4. In a separate bowl, combine the flour, salt, baking powder, and cocoa powder.  Be sure to sift the cocoa powder to get rid of any clumps, as that will make for a much smoother batter (and a better brownie!)

    IMG_2362
    You can see the how lumpy it is going in, and how fine the powder is coming out.  Sick pow brah.

     

  5. Add the dry ingredients into the wet ingredients until the batter is shiny and smooth.  After the batter is combined, add 1 cup of the chocolate chips and stir until evenly distributed

    IMG_2358
    *heavy breathing intensifies*

     

  6. Pour the batter into your prepared 9×13 pan, and sprinkle with the remaining 1 cup of chocolate chips

    IMG_2357
    I TOLD YOU THERE WAS A LOT OF CHOCOLATE INVOLVED HERE

     

  7. Bake for 25-35 minutes, rotating halfway through baking.  If you prefer your brownies a little underdone, take them out closer to the 25-30 minute mark

    IMG_2354
    PREPARE FOR GLORY.

     

  8. Allow the brownies to cool completely in the pan, then cut them into 24-36 squares depending on how small you want them.

There you have it, folks.  An impressive AF but simple recipe for fudgy chocolatey goodness.  Serve them with a glass of milk, or coffee, or coffee with booze, or if you’re REALLY great at life you can heat them back up for 10-15 seconds in the microwave and cover them with ice cream.  Your move, friends.

-Nicole

IMG_2353
JUST LOOK AT THAT TOWER OF GOODNESS.

 

 

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One Comment Add yours

  1. Chef Rob says:

    Looks wonderful, great pics

    Liked by 1 person

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