Description
Ditch the boxed mixes and whip up these irresistibly thick, chewy, fudgy brownies from scratch—so simple and so satisfying!
Ingredients
Scale
- 120 g (1 cup) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 43 g (½ cup) unsweetened cocoa powder
- 1 tsp espresso powder (optional—skip if you’re not a coffee fan)
- 170 g (¾ cup) unsalted butter
- 28 ml (2 Tbsp) neutral oil (canola, vegetable, or refined coconut)
- 265 g (1⅓ cups) granulated sugar, divided
- 2 large eggs
- 1 large egg yolk
- 2 tsp pure vanilla extract (optional, but highly recommended)
- 128 g (¾ cup) chocolate chips
Instructions
- Prep the pan & oven
- Heat your oven to 175 °C (350 °F).
- Line a 9×9 inch (23×23 cm) square pan with parchment paper, then give it a light spritz of nonstick spray.
- Mix dry ingredients
- In a bowl, whisk together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside.
- Melt butter & sugar
- In a small saucepan over medium heat, combine the butter, oil, and one-third of the sugar.
- Stir gently until the butter is fully melted. Remove from heat and let it cool slightly.
- Whisk eggs & sugar
- In a separate large bowl, beat the eggs, additional yolk, vanilla (if using), and the remaining sugar for about 30 seconds, until smooth and slightly pale.
- Temper the eggs
- Very slowly drizzle the warm butter mixture into the egg-sugar blend, whisking constantly. Add just a little at a time to avoid cooking the eggs.
- Combine everything
- Fold in the dry mix and chocolate chips with a rubber spatula.
- Stir only until you no longer see streaks of flour—over mixing leads to cakey brownies!
- Bake
- Pour the batter into your prepared pan, smoothing the top.
- Bake for 28–30 minutes, or until the edges are set and the surface glistens with tiny cracks.
- Cool & slice
- Transfer the pan to a wire rack and let the brownies reach room temperature before cutting into squares.
Notes
Pro Tips
- For extra gooey brownies, pull them from the oven at 27 minutes.
- If you prefer a firmer edge, bake closer to 32 minutes.
- Never overmix: stopping when you still see a hint of flour ensures fudgy, not cakey, brownies.
- Prep Time: 10 minutes
- Inactive Time: 2 hours
- Cook Time: 28 minutes
- Category: Desserts