1 cup flour
3/4 cup dark or dutch process cocoa
1/2 tsp salt
1/4 tsp baking powder
3 Tbsp instant espresso powder
1/2 cup (1 stick) real butter, melted
1/4 cup canola or vegetable oil
3 large eggs, beaten
2 cups sugar
2 tsp vanilla
3/4 cup mini chocolate chips
1/4 cup (1/2 stick) real butter, softened on counter overnight
1 1/3 cups powdered sugar
1/6 cup heavy cream or milk (yeah, I halved the original recipe…)
1/2 tsp vanilla
1/4 cup plus 2 Tbsp dark or dutch process cocoa
1 tsp instant espresso powder
Preheat oven to 375 degrees, and line a 13 x 9″ pan with foil or grease.
For brownies, just combine everything but the chocolate chips, and mix until relatively smooth and thick. (If it feels too thick, you can add a little milk, cream, or even coffee.)
Gently stir in the mini chocolate chips, and spread evenly into baking pan. Bake for ~25 minutes, or until a toothpick gives moist crumbs. Don’t overdo it!
For icing, just blend all ingredients in a bowl until nice and glossy. You can sift the dry stuff first, but I just hand whisked everything without much trouble. (Carefully add a little more cream if too thick to stir…or a little more powdered sugar if too runny.)
Cool brownies completely before applying frosting!