These dark chocolate brownies are such a guilty pleasure. The soft crunch of the top with the moist and gooey middle make this recipe nearly professional. Warm them up and enjoy with a side of ice cream or whipped cream!
Dark Chocolate Brownies
When these brownies come out of the oven, they might seem undone in the middle. Allow them to cool completely to firm up before you cut them.
Ingredients
- 1 1/2 cups sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup semi-sweet chocolate chips
- 3/4 tsp salt
- 2 large eggs
- 1/2 cup olive oil
- 2 tbsp water
- 1/2 tsp vanilla extract
Directions
- Preheat the oven to 325. Lightly spray an 8×8 baking dish with cooking spray and line it with parchment paper. Spray the parchment paper
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt
- In a large bowl, whisk together the eggs, olive oil, water, and vanilla
- Sprinkle the dry mix over the wet mix and stir until just combined
- Pour into the 8×8 pan and evenly smooth the top. Bake for 45 minutes, or until a toothpick comes out clean. Store in an airtight container at room temperature for up to 3 days
If you enjoyed these brownies, you’re definitely going to love my Pecan Banana Bread! It triples as dessert, breakfast, and an after-school treat!
Enjoy the simplicity of this recipe and want more like it? My Full Family Cookbook has 50+ recipes for when you have full hands, a full heart, a full table, and a full life.
One thought on “Dark Chocolate Brownies”