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.

Ingredients:

• 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

Method:

1. Preheat oven to 325F and grease an 8×8 pan with nonstick cooking spray.
2. In a bowl, stir together the cocoa powder, flour, cornstarch and baking soda. Set aside.
3. In a separate bowl, whisk together the melted butter and sugars.
4. Add the eggs and egg yolk and stir until combined. Add the vanilla.
5. Next, add the oil.
6. Use a wooden spoon or a spatula to fold in the dry ingredients. Stir until fully combined.
7. Stir in the chocolate chips.
8. 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!
9. Allow brownies to cool completely before slicing.