Description
Indulge in the richest, fudgiest chocolate brownies you can make with simple pantry ingredients and a straightforward method. These brownies combine melted butter and oils with two types of sugar, high-quality cocoa, and chocolate chips for an irresistibly moist and dense texture. Whether you prefer them just under-done with a gooey center or fully set, these brownies satisfy every chocolate craving with ease.
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)
Add-ins
- 7 oz large semi-sweet chocolate chips (or roughly chopped chocolate)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×12-inch baking pan with cooking spray and line it with parchment paper to prevent sticking.
- Mix wet ingredients and sugars: In a medium bowl, combine melted butter, vegetable oil, white sugar, and light brown sugar. Whisk thoroughly until well combined. Add the eggs and vanilla extract, beating until the mixture lightens in color and becomes slightly foamy.
- Incorporate dry ingredients: Sift together the flour, cocoa powder, and salt to remove lumps. Gently fold these dry ingredients into the wet mixture. Be careful not to overmix to maintain a tender, fudgy crumb.
- Add chocolate chips: Fold in three-quarters of the semi-sweet chocolate chips gently to distribute throughout the batter.
- Transfer and top: Pour the batter evenly into the prepared baking pan. Smooth the surface and sprinkle the remaining chocolate chips on top for a melty chocolate finish.
- Bake carefully: Bake in the preheated oven for 25-30 minutes if you prefer fudgy brownies with a slightly under-done center. For firmer brownies, bake 35-40 minutes. To test doneness, the center should be set and a toothpick inserted will come out with moist crumbs but not wet batter.
- Cool and slice: After baking, allow the brownies to cool in the pan for 15-20 minutes before carefully lifting them out using the parchment paper. Let cool completely to room temperature; the brownies will set further as they cool. Slice into 16 squares and serve.
- Optional add-ins: Enhance your brownies by mixing in crushed nuts like walnuts, peanuts, almonds, pecans, or add chocolate chips, peanut butter chips, shredded coconut, or dried fruits such as cranberries or raisins.
- Storage tips: Store brownies at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days. Brownies freeze well for up to 3 months; thaw overnight in the fridge and bring to room temperature or reheat briefly in the microwave before serving.
Notes
- Do not overmix the batter once the dry ingredients are added to maintain a fudgy texture.
- For gooey brownies, slightly underbake and let set while cooling.
- Use good quality cocoa powder and chocolate for the best flavor and texture.
- Room temperature eggs help the batter incorporate better and create a lighter texture.
- Line the pan with parchment paper for easy removal and clean slicing.
- Adjust baking time based on your preferred doneness and oven accuracy.
