These brownies don’t need an introduction. They are fudgy, have a crackly top, and store very well. Don’t be intimidated by the boiling water; it just melts the chocolate, so that you get maximum fudginess. I believe everyone needs a really solid brownie recipe. Brownies are a classic, no matter what the event or season is. They are the perfect staple for any gatherings, a bake sale, or as a quick chocolate fix. This is my favorite brownie recipe I’ve tried so far, and a real crowd pleaser. The batter is as good, if not better than the actual brownies, but try not to finish it all before it reaches the oven (I struggle with this).
1/2 c coconut oil
2 c AP flour
1 tsp baking powder
3/4 tsp salt
1 c boiling water
6 oz 70% dark chocolate, chopped
3/4 c cocoa powder (you can also use cacao or special dark, whatever you have)
1 1/2 tsp espresso powder
2 1/2 c sugar
1/2 tbsp vanilla
Preheat oven to 350, and line a 13×9 baking dish with tin foil, so that the ends hang off. Boil the water. Combine flour, baking powder, and salt in a medium bowl. Place dark chocolate, cocoa powder, and espresso in a large bowl. Pour in boiling water, and stir until the chocolate melts, and everything is cohesive. Mix in the sugar and vanilla. Fold in the dry ingredients. Spray your pan with oil, and pour in batter. Bake for 30-40 minutes, or until the top is crackly and a toothpick comes out predominantly clean. Let cool in pan for two hours, then use tinfoil to remove from pan. Let cool for at least 1 more hour. Cut brownies into squares and serve.
Tips/Things I would Change:
- Feel free to add nuts, more chocolate chips, Oreos, or any filling you’d like. I wanted to keep them simple.
- Pro Tip: If you mess up cutting the brownies, or something happens during the transfer out of the pan, powdered sugar will hide any imperfection.
- The brownies get better as they sit out, so feel free to make ahead.