Fudgey, gooey, sweet brownies. Oh my gosh these are so good! Way better than those box mixes and really easy to make. They can be changed up to really any flavor. Just drop any add ins before baking (such as chocolate chips, nuts or candies) or swap the Swiss Meringue Buttercream for a cream cheese icing. Or leave them plain. Really it's up to you.
Let's get started. Here's what you'll need.
- 3/4 cup of unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1 tablespoon of espresso powder (or 2 tablespoons of instant coffee)
- 1/2 cup of vegetable oil
- 1/3 cup of vegetable oil (separate from above)
- 3/4 cup of boiling water
- 2 cups of granulated sugar
- 1/2 cup of packed light brown sugar
- 2 eggs
- 1 1/2 cups of flour
- 1 tablespoon of vanilla
- 1/4 teaspoon of salt
- Swiss Meringue Buttercream (recipe here)
- Sprinkles of your choice
Preheat the oven to 350°.
Next get your pan ready. Spray a 9x13 pan well with nonstick cooking spray, and line it with parchment paper. If you don't have parchment paper, make sure to grease and flour the pan well.
Next add the cocoa powder, baking soda and espresso powder to the bowl, and mix well.
Add in the boiling water and a 1/2 cup of vegetable oil.
Mix well using a wooden spoon, then add in the 2 cups of white sugar and 1/2 cup of brown sugar.
Once that is mixed, add in the 2 teaspoons of vanilla, 1/4 teaspoon of salt, 2 eggs and remaining third cup of oil.
After everything is incorporated, finally add in the 1 1/2 cups of flour. Mix well using the wooden spoon. A few lumps are ok.
Pour the batter into your prepared pan, and bake for 35 to 45 minutes. Until a toothpick inserted into the center comes out clean.
when they are ready, take them out of the oven, and let them cool before frosting.
Once they're cooled enough, or not, we iced ours still warm, ice the top with the buttercream and top with sprinkles. Tada!