Servings: 16
Ingredients
1 cup (240g) butter, melted and cooled
2 tablespoon vegetable oil
1 cup (200g) brown sugar
1 cup (260g) white sugar
4 (228g) large eggs, room temperature
1 tablespoon vanilla extract
1 cup (130g) all purpose flour
1 cup (100g) good quality, unsweetened cocoa powder
3/4 teaspoon salt
200g roughly chopped chocolate or large chocolate chips
Method
- Preheat oven to 175°C | 350°F.
- Lightly grease an 8×12-inch square baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Fold in 3/4 of the chocolate pieces.
- Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
- Bake for 25-30 minutes or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- After 10 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies.
Notes:
- Please try not to over bake them. I liked mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven. I use baking paper so I can pull them out of the pan easier after about 10-15 minutes from the oven (use your own discernment here), and place them GENTLY on a cooling rack.
- I bake my brownies on the top shelf in my oven. The middle shelf cooks them a lot faster, slightly burns them on the top and dries them out a little. Your oven may work differently.