Chocolate Overload Brownies

March 11, 2022

brownies displayed on a platter

Chocolate Overload Brownies are for the crazy chocolate lovers out there! If you’re a fan of my Chocolate Wasted Cake, then you’re going to love these brownies too.

brownies displayed on a platter

These brownies were originally called “Death By Chocolate” brownies in the Crazy for Cookies, Brownies and Bars cookbook. That’s a perfectly acceptable name, given that these brownies are overloaded with chocolate! I decided to give them my own name though. Chocolate Overload Brownies is what I came up with since I have a chocolate overload cookies recipe too.

The brownies are so chocolatey. And they also have added chocolate chips baked into them. You’re gonna need a tall glass of milk for this one!

crazy for cookies, brownies and bars cookbook cover

This recipe comes from my friend Dorothy Kern’s new cookbook: Crazy for Cookies, Brownies and Bars. Dorothy is a master of baking delicious sweet treats, which she shares regularly on her Crazy for Crust food blog. I’ve known Dorothy for a long time, and I have learned that she definitely knows how to bake the best things. You can bet that all of her recipes are well-tested and wonderful. This is a cookbook that bakers will want to have on their cookbook shelf!

Here are a few recipes in the book that I’d like to try:

  • Biscoff Oatmeal No-Bakes
  • Giant Stuffed Nutella Cookie
  • Mochadoodles
  • Strawberry Shortcake Cups
  • Chocolate Chip Shortbread Bars
  • Margarita Bars
  • Peanut Butter Magic Bars
  • Fudgiest Brownies Ever
  • Tuxedo Cookies
  • Peanut Butter Lover’s Cookies

ingredients displayed for making chocolate overload brownies

Ingredients needed:

  • butter
  • vegetable or canola oil
  • white sugar
  • cocoa powder
  • eggs
  • vanilla extract
  • instant espresso powder
  • salt
  • all purpose flour
  • semi sweet or milk chocolate chips

two photos showing batter for brownies in bowl and then in pan

How to make Chocolate Overload Brownies:

The full, printable recipe is at the end of this post. Preheat the oven to 350 degrees F. Line a 9×9-inch pan with foil, and spray with nonstick spray.

To a large bowl, add the melted butter and oil. Use a wooden spoon to stir in the sugar and cocoa powder until smooth.
Stir in the eggs, vanilla extract, espresso powder and salt. Then slowly mix in the flour. The batter will be thick. Stir in the chocolate chips.
Spread the batter into the prepared pan and top with a more chocolate chips.

chocolate overload brownies baked in a pan with a knife sitting on top

Bake for 21 to 25 minutes or until the brownies just lose that glossy sheen around the edges and a toothpick inserted 1-inch from the edge comes out clean. Cool before cutting.

chocolate overload brownies

This recipe makes 16 brownies (4 rows x 4 rows). If you want them to be larger, you can cut them into 9 squares (3 rows x 3 rows) instead of 16. They’re so rich and fudgy that I recommend you cut them into the smaller size. Fudgy brownies are the best!

stack of three brownies

Totally packed with chocolate chips, these brownies will have chocolate lovers swooning. Thank you to Crazy for Crust Dorothy for this fabulous brownie recipe! Be sure to buy her Crazy for Cookies, Brownies and Bars book so you can make all of her droolworthy creations. Enjoy!

What’s the best way to store brownies?

Store chocolate overload brownies in an airtight container for up to 4 days (or freeze for up to one month).

brownie with scoop of vanilla ice cream on top

The Best Brownie Recipes:

brownies displayed on a platter
Print

Chocolate Overload Brownies

The perfect way to satisfy the ultimate chocolate craving!
Course Dessert
Cuisine American
Keyword brownies, chocolate
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 16 brownies
Calories 202kcal

Ingredients

  • ½ cup (1 stick) unsalted butter, melted
  • 2 tablespoons vegetable or canola oil
  • 1⅓ cups granulated white sugar
  • cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder
  • ½ teaspoon salt
  • ½ cup all purpose flour
  • 1 cup semi sweet or milk chocolate chips (plus more, for topping)

Instructions

  • Preheat the oven to 350 degrees F. Line a 9x9-inch pan with foil, and spray with nonstick spray.
  • To a large bowl, add the melted butter and oil. Use a wooden spoon to stir in the sugar and cocoa powder until smooth.
  • Stir in the eggs, vanilla extract, espresso powder and salt. Then slowly mix in the flour. The batter will be thick. Stir in the chocolate chips.
  • Spread the batter into the prepared pan and top with a more chocolate chips.
  • Bake for 21 to 25 minutes or until the brownies just lose that glossy sheen around the edges and a toothpick inserted 1-inch from the edge comes out clean. Cool before cutting.
  • Store in an airtight container for up to 4 days (or freeze for up to one month).

Nutrition

Serving: 1brownie | Calories: 202kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 72mg | Fiber: 1g | Sugar: 21g | Vitamin A: 219IU | Calcium: 11mg | Iron: 1mg

The post Chocolate Overload Brownies appeared first on Recipe Girl®.

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