Go Back
+ servings
My Favorite Brownies
Print

Chewy, Fudgy Brownies

These will always be my favorite brownies. A combination of the best elements - chewy, fudgy, and chocolate heaven.
Course brownies
Cuisine American
Diet Low Salt
Keyword bittersweet chocolate, cake pan, cocoa powder, vanilla extract
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 large or 24 small brownies

Ingredients

  • 8 tablespoons 1 stick; 113 g unsalted butter, cold
  • 8 ounces 226 g bittersweet chocolate, chopped
  • ¼ cup 25 g Dutch process cocoa powder
  • 1 cup plus 2 tablespoons 160 g all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 4 large eggs
  • ½ cup canola oil
  • cups 297 g granulated sugar
  • ½ cup 99 g packed brown sugar
  • 2 teaspoons pure vanilla extract

Instructions

  • Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan and line a parchment sling.
  • In a medium saucepan over medium-low heat, melt the butter and the bittersweet chocolate until both are melted and smooth. Remove from the heat and add the cocoa powder, stirring until smooth. Set aside to cool slightly.
  • In a small bowl, whisk the flour, baking powder, and salt.
  • In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and bake 22 to 27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the skewer should not be wet, but should have a good amount of crumbs clinging to it.
  • Transfer the pan to a wire rack and let cool completely. Use the parchment paper sling to gently lift the brownies from the pan. Cut them into squares.