Infinitely interchangeable, easy to make from scratch. Why use a boxed mix which is loaded with preservatives, chemicals and other junk? BLECH! If you bake, you probably have all the ingredients on hand. If you’ve been using a boxed mix- think of the purchase of the ingredients as an investment in your future.
You can add stuff, you can subtract stuff. Just keep the basic recipe kind of as is. Add a nut butter swirl. Add a Nutella swirl. Add an extra egg if you like cakey brownies. Add nuts. Add coffee. Use melted butter in place of the oil. Use almond flour or whole wheat pastry flour in place of white flour. Use 2 eggs instead of 3 if you want an extra fudge gooey mess of a brownie.
Here are the basics:
2 cups of sugar
2 teaspoons pure vanilla extract
1 cup of vegetable oil or melted butter
2 teaspoons instant espresso powder
3 large eggs at room temperature
3/4 cups Dutch processed cocoa powder
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Optional add ins:
1/3 cup cacao nibs
6 ounces chocolate chips
1 cup of chopped nuts
1 tablespoon Maldon flaked salt
Nut butter swirl:
1/2 cup room temp butter
1/4 cup of your favorite nut butter (peanut, almond, pecan, Nutella)
1/4 cup sugar
1 egg at room temp
1 tablespoon cream
Beat all this together and set aside.
Preheat the oven to 350. Grease a 9×13 inch baking dish.
Sift the flour, baking powder and salt together. Toss the chocolate chips in the flour. This will help them from sinking to the bottom of the baking dish.
Whisk the sugar, cocoa powder, espresso powder together until smooth and lump free. Add eggs and beat until incorporated. Stir in melted butter or oil. Add cocoa nibs or nuts, if using, at this time.
Add the dry ingredients to the wet and mix to combine.
Pour into your prepared baking dish. If you are using a nut butter swirl, make 6-8 dollops on top of the brownie mixture in the pan. Use a butter knife to swirl through.
Bake for 30-35 minutes until just set. Edges will look dry and begin to pull away from the pan. The middle will finish cooking as they cool. Try not to overbake.
Cool completely if you can wait. Use a plastic knife to cut the brownies- this will help with sticking.