Extra Fudgy One Bowl Brownies

Extra Fudgy One Bowl Brownies puts boiling water, unsweetened chocolate and unsweetened or Dutch-process cocoa powder at the center of a brownie recipe and finishes in about 45 minutes, enough for 24 Brownies (9X13-inch pan of brownies).

• Yield 24 Brownies (9X13-inch pan of brownies)
• Ready in 45 minutes
• Prep 20 minutes
• Cook 25 minutes

Ingredients

• 1/2 cup boiling water
• 2 ounces unsweetened chocolate (finely chopped)
• 1/3 cup unsweetened or Dutch-process cocoa powder
• 2 1/3 cups granulated sugar
• 1/2 cup vegetable (canola, or avocado oil (could also try melted coconut oil))
• 4 tablespoons salted butter (melted)
• 2 large eggs + 2 large egg yolks
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup semisweet or bittersweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line a 9X13-inch metal pan with aluminum foil and lightly grease with cooking spray (the lining of the pan is optional but helps with cleanup or pulling out the whole slab of brownies).
2. In a large bowl, whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn't melt fully, microwave the water/chocolate mixture for 20-30 seconds). Add the cocoa powder and whisk together.
3. Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.
4. Add the flour and salt and mix until just combined and no white streaks remain. Stir in the chocolate chips (don't overmix, just fold them in until evenly distributed).
5. Spread the batter evenly in the prepared pan. Bake for 25-30 minutes until crackly on top and set around the sides. Cool completely (and chill, if desired - makes cutting easier and chilled brownies are just straight up divine).

Cool the pan before you lift the squares.