These brownies are the epitome of chocolatey goodness and they’re incredibly fudgy and moist. The recipe starts off with melting butter and mixing it with rich dark chocolate. Then, you add in some sugar, eggs, vanilla extract, and a pinch of salt to enhance the flavors. Finally, you fold in flour and cocoa powder to create that perfect brownie texture.
Once baked to perfection, these brownies have a crackly top and a gooey, melt-in-your-mouth interior. Trust me, it’s impossible to resist having just one. I love serving them warm with a scoop of vanilla ice cream.
Tips for Perfecting the Recipe
Quality of Ingredients: The quality of chocolate and cocoa powder you use can significantly affect the flavor of your brownies. Opt for high-quality unsweetened cocoa powder and semisweet chocolate chips for a deep, rich chocolate taste.
Correct Measurement: Baking is a science, and accurate measurements are crucial. Use a kitchen scale to measure your ingredients if possible. This ensures precision and consistency in your baking results.
Don’t Overmix: Once you add the flour and cocoa powder, mix just until combined. Overmixing can develop the gluten in the flour, leading to tough brownies.
Checking for Doneness: The perfect chewy brownie is slightly underbaked. Look for moist crumbs on a tester inserted into the center of the brownies. If it comes out clean, they’re overcooked. Remember, the brownies will continue to cook slightly as they cool in the pan.
Cooling Time: Allow the brownies to cool completely in the pan before slicing. This patience pays off with cleaner cuts and a texture that’s set yet still chewy.
Ingredients Needed for This Recipe
5 tablespoons (71 grams) unsalted butter
1 1/4 cups (249 grams) granulated sugar
2 large eggs plus 1 egg yolk, cold
1 teaspoon vanilla extract
1/3 cup vegetable oil
3/4 cup (75 grams) unsweetened cocoa powder
1/2 cup (63 grams) all-purpose flour
1/8 teaspoon baking soda
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup (128 grams) semisweet chocolate chips
Instructions for Making This Brownies
Before starting, heat the oven to 325 degrees Fahrenheit. Next, cover a pan that measures 8 by 8 inches with either foil or parchment paper, and then apply a coating of nonstick cooking spray.
Place the butter and sugar in a microwave-safe bowl and heat in the microwave for approximately 1 minute, or until the butter has melted. Use a whisk to incorporate the eggs, egg yolk, and vanilla into the mixture. Then, add the oil and cocoa powder while stirring.
Combine the flour, baking soda, cornstarch, and salt using a rubber spatula. Add the chocolate chips and continue stirring.
Evenly distribute the brownie batter into the pan that has been prepared. Place the pan in the oven and bake for approximately 30 minutes, or until the brownies are fully cooked and a cake tester inserted into the middle comes out with moist crumbs. Avoid baking for too long. Allow the brownies to cool completely before cutting and serving.
You can keep brownies in a sealed container at room temperature for a maximum of 3 days.