- Level: Easy
- Total: 55 min (plus cooling time)
- Active: 10 min
- Yield: 9 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 542
- Total Fat
- 31 g
- Saturated Fat
- 6 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 3 g
- Sugar
- 47 g
- Protein
- 5 g
- Cholesterol
- 41 mg
- Sodium
- 177 mg
Everybody in my world loves and expects these ultra fudgy brownies. The key is not overbaking them and making sure those chocolate chips cool just enough to bring some slight crunch and texture to the gooey chocolatey experience.
- Level: Easy
- Total: 55 min (plus cooling time)
- Active: 10 min
- Yield: 9 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 542
- Total Fat
- 31 g
- Saturated Fat
- 6 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 3 g
- Sugar
- 47 g
- Protein
- 5 g
- Cholesterol
- 41 mg
- Sodium
- 177 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F. Line a 9-by-9-inch baking dish with two overlapping sheets of parchment to create a parchment sling to easily remove the brownies. Spray liberally with olive oil cooking spray.
- In a medium bowl, whisk together the eggs, avocado oil, water and vanilla until well combined. Set aside.
- In a large mixing bowl, sift the flour, cocoa powder and confectioners’ sugar. Add the granulated sugar and salt and whisk to combine.
- Add the wet mixture to the bowl of dry ingredients and stir with a rubber spatula until just smooth. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish and spread evenly. Bake until a cake tester or toothpick comes out with a bit of crumb stuck on it, 40 to 45 minutes or so. Let cool completely and cut into squares.
