Desserts & Baked Goods

Brownies (Cake4Kids)

24 brownies


20 min

active time

50 min

total time


⅓ cup (1 ounce) Dutch-processed cocoa powder

1½ teaspoons instant espresso powder (optional)

½ cup plus 2 tablespoons boiling water

2 ounces unsweetened chocolate, chopped fine

½ cup plus 2 tablespoons vegetable oil

4 tablespoons unsalted butter, melted

2 large eggs

2 large yolks

2 teaspoons vanilla extract

2½ cups (17½ ounces) sugar

1¾ cups (8¾ ounces) all-purpose flour

¾ teaspoon salt

6 ounces bittersweet chocolate, cut into ½-inch pieces



Adjust oven rack to lowest position and heat oven to 350 degrees

Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.

Finely chop 2 ounces unsweetened chocolate

Cut 6 ounces bittersweet chocolate into 1/2 in pieces

Separate 2 egg yolks

Melt 4 Tbsp butter

Boil water


Whisk coca, espresso powder, if using, and boiling water in large bowl until smooth

Add unsweetened chocolate and whisk until chocolate is melted.

Whisk in oil and melted butter (mixture may look curdled).

Whisk in eggs, yolks and vanilla until smooth and homogeneous.

Whisk in sugar until fully incorporated.

Using rubber spatula, stir in flour and salt until combined.

Fold in chocolate pieces

After baking

Transfer batter to prepared pan and smooth top. Bake until toothpick inserted halfway between edge and center comes out with few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking.

Let brownies cool in pan on wire rack for 1½ hours. Using foil overhang, remove brownies from pan.

Transfer to wire rack and let cool completely, about 1 hour. Cut into 24 pieces before serving.


24 brownies


20 min

active time

50 min

total time
Start Cooking