Ultimate chocolate dessert classic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup unsalted butter, melted and cooled
02 -
2 tablespoons vegetable oil
03 -
1¼ cups white sugar
04 -
1 cup light brown sugar, packed
05 -
4 large eggs, at room temperature
06 -
1 tablespoon pure vanilla extract
07 -
¾ teaspoon salt
08 -
1 cup all-purpose flour
09 -
1 cup good quality unsweetened cocoa powder
10 -
7 oz large chocolate chips or roughly chopped chocolate
→ Optional Add-ins
11 -
Crushed walnuts, peanuts, almonds, pecans, etc.
12 -
Additional chocolate chips, peanut butter chips
13 -
Shredded coconut
14 -
Dried fruit (cranberries, raisins, etc.)
# Instructions:
01 -
Preheat oven to 175°C (350°F). Lightly grease an 8×12-inch baking pan with cooking oil spray. Line with parchment paper (or baking paper) and set aside.
02 -
In a medium-sized bowl, combine the melted butter, vegetable oil, white sugar, and brown sugar. Whisk well until thoroughly combined. Add the eggs and vanilla extract, then beat until the mixture becomes lighter in color (about one minute).
03 -
Sift the flour, cocoa powder, and salt into the wet ingredients. Gently fold the dry ingredients into the wet ingredients until JUST combined. Do NOT over beat, as this will affect the texture of your brownies, making them more cake-like rather than fudgy.
04 -
Fold in about ¾ of the chocolate pieces, distributing them evenly throughout the batter.
05 -
Pour the batter into the prepared baking pan, smoothing the top to make it even. Sprinkle the remaining chocolate pieces over the top of the batter.
06 -
Bake for 25-30 minutes for fudgier, slightly under-done brownies, or until the center no longer jiggles and is just set to the touch. For well-set and firmer brownies, bake for 35-40 minutes. Note that brownies will continue to bake and set in the hot pan after removing from the oven. If testing with a toothpick, it should come out dirty for fudge-textured brownies.
07 -
After 15-20 minutes, carefully remove the brownies from the pan using the parchment paper overhang. Allow them to cool to room temperature before slicing into 16 pieces. The brownies will continue to set as they cool.
# Notes:
01 -
For thicker brownies, bake in a 7×11-inch pan for 40-45 minutes. For thinner brownies, bake in a 9×13-inch pan for 18-20 minutes.
02 -
Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets which will give you cake-like textured brownies instead of fudgy ones.
03 -
Baking on the top shelf of the oven produces better results. The middle shelf tends to cook them faster, potentially burning the top and drying them out.
04 -
These brownies can be stored at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator and bring to room temperature before serving, or reheat briefly in the microwave.