Ingredients
Units
Scale
- 2oz (1/4 Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 100 grams (1/2 Cup) Granulated Sugar
- 150 grams (3/4 Cup) Light Brown Sugar
- 90 grams (Scant Cup) Dutch Cocoa Powder
- 1 Teaspoon Espresso Powder
- 3oz (scant 1/3 cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- 1/2 Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant 1/2 cup) All-Purpose/ Plain Flour
- 4oz Good Quality Dark Chocolate (Chips, chunks, or bar chopped)
- Flaky Sea Salt
Instructions
- Preheat your oven to 350F/180C and line an 8"X8" square pan with parchment paper.
- In a large pot add the water, butter, sugar, cocoa powder and espresso powder. Cook on medium heat for 2-3 minutes until it is all combined. Take off the heat let cool for 5 minutes then add the oil and vanilla extract. It may not fully incorporate and thats fine, once you add the egg it will.
- Then mix in the egg and egg yolk. Whisk to combine.
- Add the salt and cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product.
- Pour into prepared pan and bake 23-25 minutes. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Sprinkle sea salt on directly after the oven. Place the pan on a wire rack to cool completely before cutting. Store in an air-tight container on the counter for up to 4 days.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
