BROWNIES

For the Cakey Brownies Batter

Preheat the oven to 350°F (175°C) . Line a 9x13 inch/23x33 cm baking pan with parchment paper and grease with vegetable oil.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar on medium speed until a light and fluffy cream forms.

In a separate bowl, whisk together the cocoa powder, kosher salt, and baking powder. Gradually add the dry mixture to the butter and sugar mixture, mixing on low speed until combined.

Add the eggs and egg white one at a time, making sure each is fully incorporated before adding the next.

Add the water and beat the mixture on high speed until creamy.

Slowly add the flour and mix minimally to avoid overmixing.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted off-center comes out clean with a few moist crumbs.

Remove the brownies from the pan using the parchment paper and allow them to cool completely on a wire rack for at least 1 hour.

For the Optional Frosting

Combine the softened butter, powdered sugar, cocoa powder, and enough milk to achieve a spreadable consistency. Frost the brownies once cooled, and add sprinkles if desired.

Preheat the oven to 350°F (175°C). Line a 9x13 inch/23x3 cm baking pan (preferably non stick) with parchment paper or aluminum foil, and grease with cooking spray.

In a large bowl, combine cocoa powder, espresso powder, chopped unsweetened chocolate, and boiling water. Whisk until everything is melted and smooth.

While still warm, stir in the butter until melted, followed by the vegetable oil.

Once the mixture has cooled slightly, whisk in the eggs, egg yolks, vanilla extract, and granulated sugar until fully combined.

Add the flour and stir until smooth, then fold in the chopped bittersweet chocolate.

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a tester toothpick inserted in the center comes out with moist crumbs.

Preheat the oven to 350°F (175°C). Line a 9x13 inch/23x3 cm baking pan (preferably non stick) with parchment paper and grease with vegetable oil.

In a large bowl, whisk together the granulated sugar, melted butter, espresso powder, vanilla extract, eggs, and egg yolks.

Stir in the cocoa powder, vegetable oil, and chopped bittersweet chocolate until well combined.

In a separate bowl, whisk together the bread flour, baking powder, and kosher salt. Gradually add this mixture to the wet ingredients, stirring to combine.

Pour the batter into the prepared pan and bake for 25-23 minutes, or until your desired doneness is reached (for melty, gooey brownies, bake on the lower end of the time).

Allow the brownies to cool before slicing. Seve and enjoy!