Ingredients
Units
Scale
- 3 sticks unsalted butter (1.5 cups)
- 12 ounces semisweet chocolate chips, divided
- 2 tablespoons vegetable or canola oil
- 2 cups granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon instant coffee granules
- 1 cup all-purpose flour
- 1 cup Dutch processed cocoa powder
- 2 teaspoons cornstarch
- 1 1/2 teaspoons salt
Instructions
- Line an 8x12" aluminum or nonstick baking dish with parchment paper*. Preheat the oven to 350°F.
- Add the butter and half of the semisweet chocolate chips to a large, microwave-safe bowl. Save remaining chocolate for later.
- Microwave in 20 second intervals until the chocolate is fully melted and combined, stirring in-between. Add the sugars and oil to the chocolate mixture and stir until well combined and the sugars have mostly dissolved. Allow to cool until just slightly warm to the touch.
- Add in the eggs, vanilla extract, and instant coffee granules. Whip until thick and fluffy.
- Sift in the flour, cocoa powder, cornstarch, and salt, and mix. Continue to fold in using a flexible baking spatula.
- Once well-combined, fold in the remaining chocolate chips. Transfer to the prepared baking dish.
- Bake until brownies are glossy on top but soft and not fully set, about 35 minutes*. Allow the pan to cool fully before transferring and slicing so the brownies firm up and set.
Notes
- Keep in mind that if you use a glass baking dish, as this will change baking times. It takes significantly longer for glass to heat up, so test accordingly. I recommend using metal for aluminum or nonstick for best results.
- Test the brownies with a skewer if you're unsure of their doneness-- the skewer WILL NOT come out clean, it should be fudgy, but not overly wet. You may need to return to the oven for extra time depending on your oven.
- Prep Time: 20 mins
- Cook Time: 30 mins