❤️ If You Love Chocolate, You Need These Brownies
Ingredients:
- 3/4 C flour
- 1/2 tsp salt
- 1/2 C cocoa powder
- 3/4 C unsalted butter (12 Tbsp)
- 2 Tbsp oil
- 1 1/2 C sugar, divided
- 1 tsp vanilla
- 2 large eggs, plus 1 egg yolk
- 2/3 C semi-sweet chocolate chips
*optional: 2/3 C to 1 C M&M’s, chopped nuts, or any additive of your choice
Directions:
- Preheat the oven to 350 degrees. Line an 8x8 or 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
- Sift together the flour, salt, and cocoa powder in a large bowl and set aside.
- In a medium saucepan, combine the butter, oil, and 1/2 cup of the sugar and heat over medium heat, until butter is melted through, stirring frequently. Remove from heat.
- In a large mixing bowl, combine the eggs, egg yolk, and remaining 1 cup sugar. Whisk until well combined and stir in vanilla.
- Slowly, pour the warm butter mixture into the egg mixture, adding a little bit at a time, gradually, while whisking constantly until completely combined.
- Add in the dry ingredients and stir with spatula until just combined.
- Fold in the chocolate chips and any add-ins you want at this time with a few folds without over mixing batter.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 30 minutes for 9" pan and 40 minutes for 8" pan or until the edges are firm and the top is shiny and crackly
Making brownies at home is such a rewarding experience, especially when you follow a recipe that balances richness and texture so well. One tip from my own baking journey is to avoid overmixing the batter once you add the dry ingredients. This helps maintain a tender, fudgy crumb rather than a cakey one. I often like to experiment with add-ins—chopped nuts add a nice crunch, and M&M’s brighten up the chewier texture with pops of color and candy flavor. When it comes to baking time, using an 8-inch pan results in thicker brownies that bake longer and have a denser texture, while a 9-inch pan yields thinner, quicker-baking brownies with a slightly crispier edge. I recommend checking for doneness by looking for a shiny, crackly top and testing with a toothpick that should come out with just a few moist crumbs attached. For the best flavor, use good-quality unsweetened cocoa powder and semi-sweet chocolate chips. The combination of melted butter and a bit of oil helps keep the brownies moist and rich without being greasy. If you want to customize the recipe, adding a pinch of espresso powder to the dry ingredients can intensify the chocolate flavor subtly. Also, cooling the brownies completely before cutting helps them set well and maintain clean edges. These brownies are perfect on their own or paired with vanilla ice cream and a drizzle of caramel sauce for an indulgent dessert. Whether for a special occasion or a simple treat, this recipe is a must-try for anyone who truly loves chocolate.
think i might try this the next time we bake which should be soon