These Death by Chocolate Brownies are rich, fudgy, and loaded with chocolate chips. They come together in one bowl in just 10 minutes, with a little espresso powder to deepen the chocolate flavor. If you want an easy homemade brownie with intense chocolate flavor, this is it. And if you are looking for a classic brownie recipe, start with my fudgy brownie recipe.
This recipe comes from one of my closest real-life friends and dear blogging colleagues, Dorothy Kern from Crazy for Crust. They are from her book: Crazy for Cookies, Brownies, and Bars. This book is amazing because it perfectly encapsulates Dorothy’s passion and joy for baking. There are 85 recipes in the book and each one was meticulously tested and photographed. I know how much love Dorothy has for baking and sharing those great skills with others, and that really shines through in this book.
In her recipe for fudgy Death by Chocolate Brownies you get all the ridiculously rich chocolate flavor you’d expect, without the ridiculously complicated recipe.
These are the best brownies, ever!! We had them with a scoop of vanilla ice cream last night for dessert and with a cup of coffee this morning. I didn’t have espresso powder so I just used instant coffee. La-la-luscious!
Why You’ll Love These Brownies
- One bowl: You only need a bowl and a spoon to put these together.
- Ready in under 35 minutes: And it only requires 10 minutes of hands on time.
- Simple prep: No chopping of chocolate, or tedious melting needed.
- Extra fudgy: The combination of butter and oil keeps the brownies extra moist and super rich.
- Big chocolate flavor: Cocoa powder, chocolate chips, and espresso powder combine to make these over the top chocolatey.
- Simple ingredients: Almost everything you need is in your pantry and easy to find in the grocery store.
Ingredients That Make These Brownies So Fudgy
- Cocoa Powder: Use natural unsweetened cocoa powder in this homemade brownie recipe for its bold and rich chocolate flavor.
- Butter + Oil: The combination helps make the brownie richer. The oil does a great job of keeping the brownies moist with a chewy texture, and the butter brings in that great flavor you know and love.
- Espresso Powder: The instant espresso in this recipe is like a secret ingredient. Adding it enhances the chocolate flavor of the recipe and brings an extra punch that will leave people wondering what your secrets are. That being said, if you want to leave it out, you can. You don’t need to replace it with anything else.
- Chocolate Chips: Both semi-sweet and milk chocolate chips work in this recipe. Semi-sweet pairs really beautifully with the deep chocolate flavor happening here, but you’ll never hear an argument from me about using milk chocolate chips.
How to Make Brownies From Scratch
- Start with melted butter and oil. Add them to a large bowl and then stir in sugar and cocoa powder, mixing until smooth.
- Add in eggs, vanilla, espresso powder, and salt. Stir until combined.
- Slowly add in the flour. Make sure you follow my tips for measuring flour in my post: How to Measure Flour. The brownie batter will be really thick at this point. Then fold in the chocolate chips.
- Spread the mixture in a prepared 9 by 9 inch baking pan and add more chocolate chips on top if you like. Bake until the brownies have crackly tops and a toothpick inserted one inch from the edge of the pan comes out with just a few crumbs.
How to Know When Brownies are Done
These brownies should bake until they lose their glossy sheen around the edges and a toothpick inserted one inch from the side (not in the center) comes out clean. The edges should look set while the center still looks softer. For the fudgiest brownies, don’t wait until the center is completely done, as the brownies will continue to set as they cool on the counter top.
Metal Pan vs. Glass Pan
For the most consistent baking, I highly recommend a light colored metal baking dish. It conducts heat the best, and results in evenly cooked baked goods. If you do use a glass baking dish, keep in mind that it might take slightly longer for your brownies to bake.
Storing
These chocolate brownies can be stored in an airtight container at room temperature for up to four days. I will tell you a little secret. As much as I loved them right out of the oven, I think I actually loved them more as each day went on. It doesn’t make sense. These are not wine, they should not get better with age. But they do.
Freezing Chocolate Brownies
These homemade brownies will freeze great. In fact, Dorothy has a whole section at the front of her book about how to freeze cookies and bars. Her trick is to place a paper towel between the layers of cookies and/or bars when you place them in a gallon-sized freezer bag. That way, when you take the bag out and allow them to thaw, the paper towel absorbs any excess moisture. She’s a genius.
These chocolate brownies can be frozen for up to one month. Make sure that they are stored in an airtight container in your freezer.
FAQ
Yes! It enriches the chocolate taste, but the recipe will work if it is left out.
Yes, this recipe will work if you replace the espresso powder with instant coffee.
Yes, but keep a close eye on the baking time as the recipe will need to bake slightly longer. Go off of the description above on how you know brownies are done more so than the time.
Yes. Because we do not need the acid that natural unsweetened cocoa powder brings, Dutch-processed works as a replacement here.
If you make this easy brownie recipe (or any of my other recipes) and love it, be sure to leave me a comment because I love hearing from you!
Recipe Video
Death by Chocolate Brownies
Ingredients
- 1/2 cup unsalted butter melted (113 grams)
- 2 tablespoons vegetable oil (30 milliliters)
- 1 1/3 cups granulated sugar (267 grams)
- 2/3 cup natural unsweetened cocoa powder (54 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 1/2 teaspoon table salt
- 1/2 cup all purpose flour (62 grams)
- 1 cup semi sweet or milk chocolate chips plus more for topping (170 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 9 inch baking dish with foil and spray with nonstick cooking spray.
- Place the melted butter and oil in a large bowl. Stir in the sugar and cocoa powder until smooth using a wooden spoon.1/2 cup unsalted butter, 2 tablespoons vegetable oil, 1 1/3 cups granulated sugar, 2/3 cup natural unsweetened cocoa powder
- Add the eggs, vanilla extract, espresso powder, and salt. Stir to combine and then slowly mix in the flour. The batter will be thick. Stir in the chocolate chips.2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon instant espresso powder, 1/2 teaspoon table salt, 1/2 cup all purpose flour, 1 cup semi sweet or milk chocolate chips
- Spread the batter into the prepared pan and top with more chocolate chips, if desired.
- Bake for 21 to 25 minutes or until the brownies just lose that glossy sheen around the edges and a toothpick inserted 1 inch from the edge comes out clean. Cool before cutting.
- Store in an airtight container for up to 4 days or freeze for up to one month.
Linda says
I haven’t tried making these brownies yet (they look amazing!), but wondered if the recipe can be made using a 1 : 1 gluten free flour without any other modifications. Looking forward to your response – thank you!
Hi Linda! I’m so sorry, I haven’t tested that.
Kathryn Harlton says
Hi Lisa,
Can I substitute olive oil for the vegetable oil?
Thanks!
You can, but it will change the taste.