Description
These fudgy chocolate brownies are the easiest and quickest to make, delivering a rich, moist texture with a deep chocolate flavor. Perfectly balanced between chewy and gooey, they feature melted butter, two types of sugar, and plenty of chocolate chips for an indulgent treat that sets beautifully after baking.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (melted and cooled)
- 2 tablespoons vegetable oil
- 4 large eggs (room temperature)
- 1 tablespoon pure vanilla extract
Sugars
- 1 1/4 cups white sugar
- 1 cup light brown sugar (packed)
Dry Ingredients
- 1 cup all purpose flour
- 1 cup unsweetened cocoa powder (good quality)
- 3/4 teaspoon salt
Chocolate
- 7 oz large semi-sweet chocolate chips or roughly chopped chocolate
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) to prepare for baking.
- Prepare Pan: Lightly grease an 8×12-inch baking pan with cooking oil spray and line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine the melted and cooled butter, vegetable oil, white sugar, and brown sugar. Whisk well until fully incorporated. Add the eggs and vanilla extract, then beat the mixture until it becomes lighter in color, about one minute.
- Add Dry Ingredients: Sift together the flour, cocoa powder, and salt. Gently fold these dry ingredients into the wet mixture until just combined, being careful not to overmix to preserve the brownies’ texture.
- Incorporate Chocolate Chips: Fold in three-quarters of the chocolate chips evenly into the batter.
- Transfer to Pan: Pour the batter into the prepared pan and smooth the surface evenly. Sprinkle the remaining chocolate chips on top for extra gooeyness.
- Bake: Place the pan in the oven and bake for 25-30 minutes if you want fudgy, slightly underdone brownies. Bake for 35-40 minutes for a firmer, well-set texture. The brownies are done when the center no longer jiggles and is just set to the touch. A toothpick inserted should come out with moist crumbs but not clean for fudgy consistency.
- Cool: After baking, allow the brownies to cool in the pan for 15-20 minutes before carefully removing them. Let them cool completely to room temperature; this helps them set perfectly for slicing.
- Slice and Serve: Once cooled, cut the brownies into 16 equal pieces and enjoy your delicious fudgy treats.
- Optional Add-ins: Add crushed nuts such as walnuts, almonds, peanuts, or pecans, or mix in peanut butter chips, shredded coconut, or dried fruit like cranberries or raisins for extra texture and flavor.
- Storage Instructions: Store brownies at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months. Thaw frozen brownies overnight in the refrigerator and bring to room temperature before serving, or warm in the microwave.
Notes
- Do not overmix the batter when combining dry ingredients to avoid tough brownies.
- Brownies continue to cook while cooling in the pan, so avoid overbaking in the oven.
- Use good quality cocoa powder and chocolate chips for the richest flavor.
- Room temperature eggs help the batter blend smoothly and result in better texture.
- For fudgier brownies, opt for the shorter baking time and test doneness with a moist toothpick.
- Line the baking pan with parchment paper for easy removal and cleaner slices.
- Optional add-ins can be mixed into the batter or sprinkled on top for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
