Easiest fudgy chocolate brownies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup plain flour
02 -
1 cup unsweetened cocoa powder (high quality)
03 -
¾ teaspoon salt
04 -
1 tablespoon vanilla extract (pure)
05 -
4 room-temperature large eggs
06 -
1 cup melted butter, cooled
07 -
1¼ cups granulated white sugar
08 -
1 cup packed light brown sugar
09 -
2 tablespoons cooking oil (vegetable)
10 -
7 oz chocolate chunks or large chips
→ Optional Add-ins
11 -
Peanut butter chips or extra chocolate chips
12 -
Chopped almonds, walnuts, pecans, or peanuts
13 -
Grated coconut
14 -
Raisins, dried cranberries, or other dried fruits
# Instructions:
01 -
Heat the oven to 350°F (175°C). Spray an 8×12-inch pan with a bit of oil. Lay down parchment paper so it’s easy to lift out later. Put it aside for now.
02 -
Mix the melted butter, cooking oil, white and brown sugars in a bowl. Stir until smooth. Add the eggs and vanilla, and whisk for about a minute, or until it looks pale.
03 -
Sift together cocoa powder, salt, and flour into the wet mixture. Gently fold them together just until combined. Avoid overmixing so your brownies stay fudgy and not spongy.
04 -
Take about three-quarters of the chocolate chunks, and fold them gently into the batter so they’re spread out evenly.
05 -
Pour the brownie batter into the pan, spreading it out smoothly. Scatter the rest of the chocolate chunks over the top.
06 -
Pop the pan into the oven and bake for 25-30 minutes if you like a gooier texture. Bake 35-40 minutes for fully set brownies with a firmer bite. The center should be just set when touched. A toothpick should come out slightly coated if testing for fudgy centers. Remember, they’ll finish cooking a bit in the hot pan after coming out.
07 -
Let the brownies sit for 15-20 minutes, then carefully lift them out using the parchment edges. Wait until they’re at room temperature before slicing into 16 squares. They’ll firm up as they cool.
# Notes:
01 -
Bake for 40-45 minutes in a 7×11-inch pan to make thicker brownies. Use a 9×13-inch pan for thinner ones and bake them 18-20 minutes.
02 -
Once flour and cocoa are mixed in, don’t over-stir, or you’ll get airy brownies that feel more like cake.
03 -
The top rack in your oven works best. Baking on the middle might cook them faster and make the tops dry or burn.
04 -
Keep them out for 3 days, chill for 5, or freeze up to 3 months. Defrost in the fridge overnight, then let them get back to room temp or warm them up quickly in the microwave.