Easiest fudgy chocolate brownies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¾ teaspoon salt
02 -
1 cup unsalted butter, melted and slightly cooled
03 -
4 large eggs, room temperature preferred
04 -
1¼ cups granulated sugar
05 -
1 cup packed light brown sugar
06 -
1 tablespoon vanilla extract (pure)
07 -
2 tablespoons vegetable oil
08 -
1 cup cocoa powder, unsweetened and good quality
09 -
1 cup all-purpose flour
10 -
7 oz large chocolate chunks or chips, roughly chopped
→ Optional Add-ins
11 -
Chopped nuts like walnuts, pecans, peanuts, almonds, etc.
12 -
More chocolate chips (dark, milk, or white), peanut butter chips
13 -
Unsweetened or sweetened shredded coconut
14 -
Dried fruits such as raisins, cranberries, etc.
# Instructions:
01 -
Set your oven to 175°C (350°F). Take an 8×12-inch baking pan, coat it lightly with cooking spray, then line it with parchment paper. Put it aside for now.
02 -
In a medium bowl, mix up butter (melted), vegetable oil, and both sugars. Whisk until everything’s totally mixed together. Toss in the eggs and vanilla, then whisk for a minute until it looks lighter.
03 -
Using a sifter, add flour, cocoa powder, and salt into the wet mixture. Fold the dry mix in gently—don’t overdo it, or the brownies might turn out more like cake than fudgy goodness.
04 -
Mix about three-quarters of the chopped chocolate into the batter, making sure it’s spread out throughout.
05 -
Pour the brownie mix into your prepared pan, smooth out the surface, and sprinkle the last bit of chocolate over the top.
06 -
Bake for 25-30 minutes if you’re going for gooey brownies or up to 35-40 minutes for firm ones. Brownies continue to set in the hot pan even after you take them out. If you check with a toothpick, expect it to come out a bit dirty for gooier brownies.
07 -
Let the brownies sit for 15-20 minutes, then carefully lift them out using the parchment paper edges. Let them cool down to room temperature first, then slice into 16 squares. They’ll keep firming up as they cool.
# Notes:
01 -
Prefer thick brownies? Use a 7×11-inch pan and bake for 40-45 minutes. For thinner ones, go with a 9×13-inch pan and bake about 18-20 minutes.
02 -
Once you add the flour and cocoa powder, stop beating the batter too much. Too much mixing traps air, which makes cake-like brownies.
03 -
Oven placement matters! Use the top shelf for more even baking, since the middle shelf might overcook them and dry them out.
04 -
Store brownies for up to 3 days at room temp, 5 days in the fridge, or 3 months in the freezer. For frozen ones, let them thaw in the fridge overnight, then let them reach room temp before eating. You can also warm them up briefly in the microwave.