These brownies are a long time in the making. By a long time I mean these were tested until they were absolutely perfect down to the very last bite. These took a lot longer to perfect that I would care to admit, but that's alright because I ended up with these beautiful, fudgy, shiny-topped, ultra chocolate-y babies. What good is would this recipe be if only I had access to it (it truly would be a tragedy) so of course I had to share!
These brownies call for dutch processed cocoa powder instead of just regular. Dutch processed cocoa powder gives them this incredibly deep chocolate flavor; however, if you do not have it on hand, regular cocoa powder will work as well. To achieve a brownie with a shiny top, we need to beat the sugar, fat, and protein together. This is typically done by beating together eggs, sugar, and butter, but since this recipe is eggless, we are using yogurt, milk, oil, and sugar to help get that shiny top. We want to dissolve the sugar in this mixture, so when it bakes, it creates this meringue like shiny top.
TOTAL TIME: 1 hour 20 minutes (plus cooling) SERVINGS: 16 brownies or 9 large brownies
1 1/4 cups + 2 tablespoons all purpose flour (165 grams)
1 1/2 cups granulated sugar (300 grams)
1/4 cup oil
1/4 cup butter
1/2 cup + 2 tablespoons dutch processed cocoa powder (60 grams)
1 tablespoon espresso powder
1/2 cup room temperature milk (preferably whole milk)
1/4 cup room temperature yogurt (preferably full fat)
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup chocolate chips
Sea salt (for sprinkling on top)
Preheat your oven to 350° F and line an 8''x8'' pan with parchment and cooking spray.
In a bowl, mix together your flour, cocoa, baking powder, and salt. Set it aside.
Then in a separate bowl, beat together your sugar, oil, espresso powder, milk, yogurt, and vanilla for 2-3 minutes on high.
In a microwave safe bowl, add about 2/3 of your chocolate chips. Place the butter on top and melt until the butter and chocolate chips are both fully melted. Then mix them together. Pour the melted chocolate and butter into your wet ingredients and beat for 2 minutes on a medium.
Slowly fold in your dry ingredients into the wet ones. Mix until just combined, you do not want to over mix. Fold in the rest of your chocolate chips.
Pour the batter into your baking pan and bake for 40-45 minutes. Stick a tooth pick in after 40-45 minutes, if it does not come out clean, add 5 more minutes to the baking time. Then, after the cook time has elapsed, turn the oven off, open it slightly and let the brownies sit for 10-15 minutes. Remove the brownies, let them cool completely and then sprinkle some sea salt on top before slicing and enjoying.
made this? DM us a picture or tag us @agktchn!