Thick Fudgy Brownies
Thick Fudgy Brownies
Ingredients
- 1 cup granulated sugar, (200g)
- 1/2 cup light brown sugar, (100g)
- 1/2 cup butter, melted, warm not hot (113g)
- 1/3 cup oil, any neutral oil (55g)
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract, (4g)
- 3/4 cup all purpose flour, (95g)
- 1/2 cup unsweetened cocoa powder, (50g)
- 1/2 teaspoon instant espresso
- 1/2 teaspoon salt, (3g)
- as needed dark chocolate, chips and chunks, measure with your heart
Instructions
- 1
Preheat your oven to 350°F. Line a square baking pan with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a pan over low heat, melt the butter. Remove from heat and let it cool for a minute or two so it’s warm, not hot.
⏱️ 3 min
- 3
In a mixing bowl, whisk the warm butter, oil, granulated sugar, and brown sugar for a full minute until the mixture is glossy.
⏱️ 2 min
- 4
Add the eggs, egg yolk, and vanilla extract to the mixture. Whisk for another full minute until the mixture looks pale and slightly thick; this step is noted as contributing to the crackly top.
⏱️ 2 min
- 5
Sift the all purpose flour, cocoa powder, instant espresso, and salt into the wet mixture.
⏱️ 2 min
- 6
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
⏱️ 2 min
- 7
Fold in about half of the dark chocolate chips and chunks.
⏱️ 1 min
- 8
Smooth the batter evenly into the prepared pan and sprinkle the remaining dark chocolate on top.
⏱️ 3 min
- 9
Bake for about 25-30 minutes. The edges should be set and puffed, and the center should look soft and slightly shiny but not liquid.
⏱️ 30 min•🌡️ 350
- 10
Remove from the oven and let cool for at least 30-45 minutes so it can fully set before slicing.
⏱️ 45 min
- 11
Once cooled, slice the brownies into squares.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thick Fudgy Brownies
- 1 cup granulated sugar, (200g)
- 1/2 cup light brown sugar, (100g)
- 1/2 cup butter, melted, warm not hot (113g)
- 1/3 cup oil, any neutral oil (55g)
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract, (4g)
- 3/4 cup all purpose flour, (95g)
- 1/2 cup unsweetened cocoa powder, (50g)
- 1/2 teaspoon instant espresso
- 1/2 teaspoon salt, (3g)
- as needed dark chocolate, chips and chunks, measure with your heart
Instructions
- 1
Preheat your oven to 350°F. Line a square baking pan with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a pan over low heat, melt the butter. Remove from heat and let it cool for a minute or two so it’s warm, not hot.
⏱️ 3 min - 3
In a mixing bowl, whisk the warm butter, oil, granulated sugar, and brown sugar for a full minute until the mixture is glossy.
⏱️ 2 min - 4
Add the eggs, egg yolk, and vanilla extract to the mixture. Whisk for another full minute until the mixture looks pale and slightly thick; this step is noted as contributing to the crackly top.
⏱️ 2 min - 5
Sift the all purpose flour, cocoa powder, instant espresso, and salt into the wet mixture.
⏱️ 2 min - 6
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
⏱️ 2 min - 7
Fold in about half of the dark chocolate chips and chunks.
⏱️ 1 min - 8
Smooth the batter evenly into the prepared pan and sprinkle the remaining dark chocolate on top.
⏱️ 3 min - 9
Bake for about 25-30 minutes. The edges should be set and puffed, and the center should look soft and slightly shiny but not liquid.
⏱️ 30 min•🌡️ 350 - 10
Remove from the oven and let cool for at least 30-45 minutes so it can fully set before slicing.
⏱️ 45 min - 11
Once cooled, slice the brownies into squares.
⏱️ 2 min