Print Recipe

Block Party Brownies

makes 24
Author: Roseanne Carrara, The Lunchbox Season


  • 1/3 cup cocoa powder
  • 1/2 cup boiling water
  • 2 oz unsweetened chocolate chopped
  • 4 tbs unsalted butter melted
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 additional egg yolks
  • 2 tsp vanilla
  • 2 1/2 cups sugar
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips or a mix of semi-sweet, white, and/or butterscotch chips


  • Preheat oven to 350 with the rack in the lowest position
  • Line a 9x13 pan with two layers of tin foil, with one set of long edges hanging out over the 9-in sides so that you can easily remove the brownie from the pan
  • Spray foil lined pan with baking spray
  • Whisk cocoa powder and boiling water until smooth
  • Add chopped unsweetened chocolate until melted and smooth
  • Add melted butter, oil, eggs and egg yolks and whisk again
  • Whisk in sugar and vanilla
  • Using a spatula, add flour and salt to this bowl of chocolate glory
  • Add chips and fold gently
  • Pour batter evenly into pan
  • Bake for 35 minutes or until knife comes out relatively clean - don't be fooled by the melting chips!
  • Lift the brownie from the pan and cool completely on a wire rack.
  • [Optional: with a long knife, remove the crispy 1/4 inch around the edge and reserve for ice cream topping or toasting as biscotti. I think I must be the only person in the world who does not like crispy edges on a chewy brownie...but who knows?]
  • Slice brownie into squares.