When you bite into a chocolate brownie, you might think you’re enjoying a simple, uncomplicated treat, But, there’s a science to creating the perfect brownie. Now, there are two different camps of people when it comes to brownies: the cakey brownie people and the chewy brownie people. I believe the perfect brownies are chewy, oooey-gooey, with a rich chocolate flavour and crackled tops. If you’re with me, then this is the recipe for you.

This is a pretty straightforward recipe, but here are a few tips to make sure the brownies turn out just right:

The eggs must be at room temperature so they will mix easily into the batter and act as leaveners, since there is no baking powder or baking soda in this recipe. It is also important to whip the batter for 3 to 4 minutes once the eggs have been added to ensure enough air is incorporated into the brownies so they rise properly. Make sure to gently fold in the dry ingredients by hand so as not to remove any of the air that was whipped into the batter.

If I’m feeling fancy, I’ll top the brownies with a quick and easy chocolate frosting…but they’re just as delicious without the frosting.

Looking for more brownie recipes? Check out my Black Bean Brownies (don’t knock ’em til you’ve tried ’em) or my moist and kinda healthy Zucchini Brownies.

Ingredients:

• 3/4 cup salted butter, melted
• 1 1/2 tbsp vegetable oil
• 1 cup sugar
• 3/4  cup brown sugar
• 2 eggs + 1 egg yolk, room temperature
• 1 1/2 tsp vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp sea salt
• 6 oz semi-sweet chocolate, roughly chopped (semi-sweet chocolate chips work great, too)

Frosting:

• 1/3 cup melted butter
• 1/3 cup cocoa powder
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2-2 cups powdered sugar

Method:

1. Preheat oven to 350F and grease a 9×13 inch brownie pan with non-stick spray.
2. Using an electric mixer fitted with the whisk attachment or a hand-held mixer, whip the butter, oil and both sugars until combined. This should take about two minutes.
3. Next, add the eggs and egg yolk, one at a time, until fully incorporated. Beat the mixture for 3 minutes, until it is light and fluffy. Add the vanilla and beat for an additional minute.
4. Use a spatula or a wooden spoon to fold the flour, cocoa powder and salt into the batter. Mix until just incorporated — do not over mix the batter!
5. Stir in the chopped chocolate.
6. Spoon the batter into the prepared pan and bake for 23-28 minutes. When done, the brownies should be crackly on top and still appear a little soft in the centre. They will continue to cook as they cool. Do not overbake if you want chewy, gooey brownies!
7. Cool brownies on a wire rack before frosting, slicing and serving.
8. For the frosting: Using a handheld blender or a mixer fitted with the whisk attachment, mix together the melted butter and cocoa powder until smooth.
9. Add in the heavy cream, vanilla and salt and mix until combined.
10. Reduce mixer speed to low and slowly add in the powdered sugar. Beat at medium speed for one minute until the frosting is light and fluffy. Spread frosting on completely cooled brownies.