Guilt-Free Brownies

Preparation time: 20 minutes.
Cook: 45 minutes
Makes 16 (2-inch) squares


  • 3 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 4 ounces semisweet chocolate, coarsely chopped
  • 3/4 cup packed dark brown sugar
  • 1/4 cup white sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine salt
  • 2 large eggs, cold
  • 1 tablespoon cold brewed coffee
  • 1/4 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda


  1. Position rack in the lower third of the oven and heat oven to
    325 degrees F. Use an 8 by 8 silicon baking pan or line a similar
    sized metal or glass baking dish with foil or parchment paper so it
    hangs over the edges by about 1 inch. Spray the prepared pan

  2. Put the butter, oil and chocolate in a microwave-safe bowl, and
    heat at 75 percent power for 2 minutes. Stir, and microwave again
    until completely melted, about 2 minutes more. (Alternatively put
    the chocolate and butter in a heatproof bowl. Bring a saucepan
    filled with 1 inch or so of water to a very slow simmer; set the
    bowl over, not touching, the water, and stir occasionally until
    melted and smooth.)

  3. Stir the brown and white sugars, vanilla and salt into the
    chocolate mixture with a wooden spoon. Add the eggs and coffee and
    beat vigorously until fully combined and the batter is thick and
    glossy. Add the cocoa, flour and baking soda and stir just until it

  4. Pour the batter into the pan and bake until the top is crispy
    and a toothpick inserted into the middle comes out with a few
    crumbs, about 30 minutes (40 minutes if not using silicon).

  5. Cool the brownies in the pan on the counter. Lift brownies out
    of the pan by the foil, if needed. Peel off the foil and cut into
    2-inch squares. Serve. Store extra brownies in a tightly sealed
    container at room temperature for up to 3 days.