Description
These Thick Fudgy Brownies with Shiny Crackly Top are the epitome of chocolatey goodness. With simple ingredients like cocoa powder and chocolate, this recipe offers an irresistible treat perfect for gatherings or a cozy evening at home.
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). Prepare a 9×9-inch metal pan with non-stick spray or parchment paper, ensuring it won’t fit in an 8×8-inch pan.
- In a medium bowl, whisk together the flour, salt, and cocoa powder.
- Melt the chopped unsweetened chocolate, cubed butter, and 1 ½ cups of granulated sugar in a small saucepan over low heat for about 5 minutes, stirring occasionally until fully melted. The mixture should appear grainy.
- In a stand mixer or with a hand mixer, combine the remaining 1 ½ cups of granulated sugar, eggs, egg yolks, and the melted chocolate mixture. Beat for 3 minutes until doubled in volume.
- Add the vegetable oil and vanilla extract, and continue mixing on low.
- Shift the dry ingredients into the mixture and combine on low until fully mixed; the batter will be thick.
- Pour the thick batter into the prepared pan and bake for 38-45 minutes.
- Let the brownies set for at least 4 hours before cutting, although overnight is preferred.
Notes
Make sure to allow the brownies to cool completely for the best texture.
These brownies taste even better the next day!
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg