Fudgy Homemade Brownies
There are brownies that taste like a box mix, and then there are brownies that taste like you actually meant to bake them. These are the second kind.
They have crisp edges, soft centers, and a rich chocolate flavor that makes your whole kitchen smell warm while they bake. Because they use cocoa powder instead of melted chocolate bars, the flavor stays deep without feeling heavy. Even better, the ingredients are simple and likely already in your pantry. The olive oil might seem a little scary to use, but I promise it makes them extra good and just adds depth to the flavor!
If you need a dependable chocolate dessert that feels intentional but not complicated, this is the one I come back to.
Ingredients
1 cup granulated sugar
½ cup light brown sugar
¾ cup all purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
2 large eggs
½ cup melted butter
2 tablespoons oil
1 teaspoon vanilla extract
½ cup chocolate chips
Instructions
1. Preheat your oven to 325 degrees and line an 8 by 8 pan with parchment paper. Lightly grease the paper so the brownies lift out easily later.
2. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until evenly combined.
3. Meanwhile, in a larger bowl, whisk the melted butter, oil, granulated sugar, and brown sugar until smooth. Once the mixture looks glossy, add the eggs and vanilla and continue whisking until slightly thickened.
4. Next, pour the dry ingredients into the wet ingredients and stir gently until just combined. Fold in the chocolate chips at the end so they stay evenly distributed.
5. Spread the batter evenly into your prepared pan. Because the batter is thick, use a spatula to smooth the top before placing it in the oven.
6. Bake for 35 to 42 minutes, depending on how fudgy you like them. For extra gooey brownies, check them closer to 35 minutes. However, if you prefer them more set, let them bake closer to 40 or 42 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
7. Finally, let the brownies cool completely before slicing, because they firm up as they rest. Although it is tempting to cut into them right away, waiting will give you cleaner squares and better texture.
A Few Notes From My Kitchen
If you want deeper chocolate flavor, swap the chocolate chips for dark chocolate instead. You can also sprinkle a little flaky salt on top before baking for a slightly elevated finish.
Store them in an airtight container at room temperature for up to three days. That said, they rarely last that long in my house.
These brownies are simple, rich, and repeatable, which is exactly what I look for in a recipe.
Check out my blog and more recipes at bkitchen.org/blog!
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