If you're craving a dark chocolate, fudgy, chewy brownie recipe without milk, I've got you with this easy, 1 bowl recipe! There are plenty of pecans and bittersweet chocolate chips to give these homemade bar cookies a little extra pizzazz. They're so quick and easy that you'll never use a mix again. Substitute vegan butter or melted coconut oil for the butter to make them completely dairy free.
1cupdark cocoa powderdo not substitute baking chocolate
½teaspoonkosher salt
1cupbittersweet chocolate chipsor dark chocolate chips, optional
1cuppecanstoasted and chopped, optional
Instructions
Cream sugar, brown sugar, melted butter, and oil in a large mixing bowl until smooth.
Add the eggs one at a time, beating well after each.
Mix the flour, salt, and cocoa.
Slowly stir into the butter mixture.
Fold in pecans and chocolate chips.
Spread into a greased 13x9-inch pan.
Bake at 350 for 35-40 minutes, or until a toothpick inserted in the center comes out with moist batter and crumbs clinging to it. (start checking at 30 minutes) DON'T OVERBAKE!
Remove from oven and let cool before cutting. For best cutting results freeze for about 20 minutes before cutting.
Video
Notes
Storage:For short term storage just cover with plastic wrap and leave on the counter for up to 4 days. Wrap and freeze for up to 4 months.Tips:
Don't overbeat the eggs. Too much air in the batter will make your brownies cakey.
Make sure your eggs are room temperature.
Don't use leavening like baking powder or baking soda - you don't want them to rise.
If you live in a very dry climate (or it's very dry the day you make them) add 1 egg yolk for extra moistness. Also if you live in a high altitude.
You can substitute regular cocoa for the extra dark cocoa but you lose some of the chocolaty-ness.
Take them out of the oven when they are slightly underdone and let them cool completely for the gooey-est, chewiest brownies.
Don't cut brownies until they have cooled completely.