Description
This recipe delivers the ultimate homemade brownies that are fudgy, moist, and intensely chocolaty with perfectly crispy edges. Baked in an 8×8 pan, these brownies have a rich texture complemented by a subtle hint of olive or canola oil, making them irresistibly delicious and easy to make from scratch.
Ingredients
Dry Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder, sifted if lumpy
- 1/2 cup powdered sugar, sifted if lumpy
- 1/2 cup dark chocolate chips
- 3/4 teaspoons sea salt
Wet Ingredients
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Lightly spray an 8×8 baking dish with cooking spray and line it with parchment paper. Spray the parchment paper as well to ensure easy removal of the brownies.
- Mix Dry Ingredients: In a medium bowl, combine granulated sugar, all-purpose flour, cocoa powder, powdered sugar, dark chocolate chips, and sea salt. Stir to evenly distribute all the dry ingredients.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, olive or canola oil, water, and vanilla extract until well combined and smooth.
- Combine Dry and Wet Mixtures: Sprinkle the dry ingredient mixture over the wet ingredient mixture and gently stir until just combined. Be careful not to overmix to keep the brownies fudgy.
- Pour Batter and Bake: Pour the thick batter into the prepared baking dish. Use a spatula to smooth the top evenly. Bake in the preheated oven for 40 to 48 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Cool and Serve: Remove brownies from the oven and allow them to cool completely in the pan, about 2 hours, so they set properly. Once cooled, slice into 16 squares and enjoy. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Notes
- If you prefer less sweetness, reduce the granulated sugar to 1 cup instead of 1 1/2 cups.
- Olive oil adds a distinctive flavor that pairs wonderfully with chocolate, but if you want a more neutral taste, use canola oil.
- Brownies will be gooey when fresh from the oven, so allow them to cool completely for about 2 hours before slicing to achieve perfect texture.
- If firmer brownies are desired, refrigerate them after cooling.
- Use an 8×8 pan specifically to prevent overcooking; a larger pan like 9×9 will result in thinner, potentially overbaked brownies.
