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The Best Fudgy Chocolate Brownies Ever Recipe

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  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 25-40 minutes
  • Total Time: 35-50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Deliciously fudgy chocolate brownies with a rich, moist texture. These brownies combine melted butter, a blend of sugars, cocoa powder, and chunks of semi-sweet chocolate to create the best fudgy chocolate brownies perfect for any chocolate lover.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (melted and cooled)
  • 2 tablespoons vegetable oil
  • 4 large eggs (at room temperature)
  • 1 tablespoon pure vanilla extract

Dry Ingredients

  • 1 1/4 cups white sugar
  • 1 cup light brown sugar (packed)
  • 3/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder (good quality)

Chocolate

  • 7 oz large semi-sweet chocolate chips (or roughly chopped chocolate)

Instructions

  1. Preheat Oven: Preheat your oven to 175°C (350°F) to ensure it reaches the correct baking temperature while you prepare the batter.
  2. Prepare Baking Pan: Lightly grease an 8×12-inch baking pan with cooking oil spray and line it with parchment paper. This will prevent the brownies from sticking and make removal easier.
  3. Mix Wet Ingredients and Sugars: In a medium bowl, combine the melted and cooled butter, vegetable oil, white sugar, and brown sugar. Whisk well to fully incorporate the ingredients.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Continue beating until the mixture is lighter in color and slightly fluffy, about one minute.
  5. Add Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gently fold these dry ingredients into the wet mixture just until combined. Avoid over-mixing to keep the brownies fudgy.
  6. Incorporate Chocolate Chips: Fold in three-quarters of the semi-sweet chocolate chips evenly throughout the batter.
  7. Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips evenly on top for extra melty goodness.
  8. Bake: Bake for 25-30 minutes for fudgier brownies where the center is just set and slightly jiggly, or 35-40 minutes for firmer, well-set brownies. To test doneness, the center should be just set and a toothpick inserted should come out dirty.
  9. Cool and Slice: Remove the brownies from the oven and let them cool in the pan for 15-20 minutes. Then carefully lift them out using the parchment paper and allow to cool completely to room temperature before slicing into 16 squares.
  10. Optional Add-Ins: Enhance your brownies by adding crushed walnuts, peanuts, almonds, pecans, peanut butter chips, shredded coconut, or dried fruits such as cranberries or raisins to the batter before baking.
  11. Storage: Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze brownies for up to 3 months; thaw overnight in the refrigerator and serve at room temperature or reheat in the microwave.

Notes

  • Do not overmix the batter once the dry ingredients are added to preserve the fudgy texture.
  • Brownies will continue to cook slightly in the hot pan after removal from the oven, so be careful not to overbake.
  • Use good quality unsweetened cocoa powder for best flavor.
  • Allow brownies to cool completely before slicing to ensure clean cuts.
  • Adding nuts or other mix-ins can enhance texture and flavor.

Find it online: https://evelynscooking.com/the-best-fudgy-chocolate-brownies-ever-recipe/