There are a few camps of people when it comes to brownies; the folks who like cake-like brownies, the ones who prefer them dense and chewy, and then there are people, like my husband, who don’t like brownies at all.
He’s wrong about a lot of things. I like him anyway.
In my opinion, the best brownies are thick, fudgy and super-chocolatey. After experimenting with different ingredients, this recipe came out on top. I like to use black cocoa powder in my brownies because of its dramatic dark colour. If you can’t find black cocoa powder, simply use dutch-process cocoa powder instead.
- 1/2 cup salted butter, melted
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs plus 1 egg yolk
- 1 tbsp pure vanilla extract
- 1/2 cup vegetable oil
- 3/4 cup dutch processed cocoa powder
- 1/4 cup black cocoa powder
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 1 cup semi-sweet chocolate chips
- Preheat oven to 325F and grease an 8×8 pan with nonstick cooking spray.
- In a bowl, stir together the cocoa powder, flour, cornstarch and baking soda. Set aside.
- In a separate bowl, whisk together the melted butter and sugars.
- Add the eggs and egg yolk and stir until combined. Add the vanilla.
- Next, add the oil.
- Use a wooden spoon or a spatula to fold in the dry ingredients. Stir until fully combined.
- Stir in the chocolate chips.
- Pour batter into the prepared pan and bake for 30 minutes. The brownies will be soft when you pull them out of the oven — this is normal. They will set as they cool. Do not overbake!
- Allow brownies to cool completely before slicing.