- 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
- Line an 8×12″ 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.
- 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.