Description
These Thick Fudgy Brownies feature a shiny crackly top and an irresistibly rich flavor. Made from simple ingredients such as chocolate, butter, and cocoa powder, this homemade recipe is perfect for a delightful dessert that brings joy to any occasion.
Ingredients
Scale
- 1 ⅓ cup (160g) all-purpose flour
- 1 tsp salt
- 1 cup (96g) dutch-processed cocoa powder
- 6 oz unsweetened chocolate, chopped
- 1 cup (226g) unsalted butter, cubed
- ⅓ cup (66g) vegetable oil
- 3 cups (594g) granulated sugar, divided
- 4 large eggs
- 2 egg yolks
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180ºC) and prepare a metal 9×9-inch pan with non-stick spray or parchment paper.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Melt the chopped unsweetened chocolate, cubed butter, and 1 ½ cups granulated sugar in a small saucepan over low heat, stirring occasionally for about 5 minutes until fully melted and somewhat grainy in texture.
- In a stand mixer or with a hand mixer, beat the remaining 1 ½ cups granulated sugar, eggs, egg yolks, and melted chocolate mixture for 3 minutes until doubled in volume.
- Add the vegetable oil and vanilla extract, mixing on low until combined.
- Gradually incorporate the dry ingredients, mixing on low until fully combined to create a thick batter.
- Pour the batter into the prepared pan and bake for 38-45 minutes.
- Let the brownies set for at least 4 hours before cutting, though overnight is preferred.
Notes
For a richer flavor, use high-quality unsweetened chocolate.
If you want a more fudgy texture, slightly underbake the brownies and let them cool in the pan.
Cutting the brownies after they have cooled overnight yields cleaner edges.
Nutrition
- Serving Size: 1 brownie
- Calories: 285
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg