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.
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.
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.
Storage Tips
Room Temperature: Store cooled brownies in an airtight container at room temperature. They will stay fresh for up to 3 days. Avoid storing them in the refrigerator, as this can dry them out.
Refrigeration for Longer Storage: If you need to store them for a longer period, refrigerate the brownies in an airtight container for up to a week. To serve, let them come to room temperature or warm them slightly in the microwave for a few seconds.
Freezing: For long-term storage, brownies freeze well. Wrap individual brownie squares tightly in plastic wrap and then place them in a zip-top freezer bag. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator before enjoying.
Reviving Brownies: If your brownies have dried out slightly, you can revive them by microwaving a square for about 10 seconds with a moist paper towel. This can help bring back some of their chewiness and moisture.
Serving Suggestions
Classic Serve: Enjoy these chewy brownies as they are, with a glass of milk or a cup of coffee. The simplicity of this serving method lets the rich chocolate flavor shine.
A La Mode: Serve a warm brownie with a scoop of vanilla ice cream on top for a classic dessert pairing. The contrast between the warm brownie and the cold ice cream is irresistible.
With Fresh Berries: Add a fresh element by serving your brownies with a side of fresh strawberries or raspberries. The acidity and sweetness of the berries complement the deep chocolate flavor of the brownies.
Dessert Parfait: Layer crumbled brownie pieces with whipped cream and chopped nuts in a glass for a decadent dessert parfait. Repeat the layers until the glass is full, then top with chocolate shavings or a cherry.
Brownie Sundae Bar: For a party or family gathering, set up a brownie sundae bar. Offer various toppings like whipped cream, chocolate syrup, caramel sauce, chopped nuts, and sprinkles. Let guests customize their brownie sundaes for a fun and interactive dessert.
Frequently Asked Questions
Q: Can I use butter instead of vegetable oil? A: Yes, you can use melted butter in place of vegetable oil for a richer flavor. However, the combination of butter and oil as specified in the recipe provides the best balance of flavor and texture.
Q: Can I add nuts or other mix-ins? A: Absolutely! Feel free to fold in up to ¾ cup of chopped nuts, such as walnuts or pecans, or other mix-ins like white chocolate chips or dried cherries, along with the chocolate chips for added texture and flavor.
Q: How do I know if my brownies are underbaked? A: If the center of the brownies seems too jiggly or the tester comes out with wet batter, it’s underbaked. Look for moist crumbs but not wet batter on the tester for perfectly chewy brownies.
Q: Can I double the recipe? A: Yes, you can double the recipe and bake it in a 9×13 inch pan. The baking time may need to be adjusted slightly, so keep an eye on the brownies and test for doneness as instructed.
Q: How can I achieve a shiny, crackly top? A: The shiny, crackly top is achieved by the sugar melting and creating a thin crust on the surface. Make sure to follow the recipe closely, especially the part about mixing the melted butter with the sugar, which helps create this effect.
The Best Homemade Brownies
INGREDIENTS
- 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
- 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.
YUM!!