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Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.

In a large mixing bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, granulated sugar, packed light brown sugar, baking powder, and salt until well combined.

In a separate medium bowl, whisk together the vegetable oil, milk, white vinegar, and vanilla extract until the wet ingredients are thoroughly combined.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir until just combined. Be careful not to overmix, as this can lead to tough brownies.

Fold in the 1/2 cup of semi-sweet chocolate chips into the batter.

Pour the brownie batter into the prepared 8x8 inch baking pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but no wet batter.

Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This step is crucial for achieving fudgy brownies and for easy cutting.

While the brownies are cooling, prepare the chocolate drizzle. In a small microwave-safe bowl, combine the 1/4 cup semi-sweet chocolate chips and 2 tablespoons milk. Microwave on high for 30 seconds, stir, then microwave in 15-second intervals, stirring after each, until smooth and melted. Alternatively, melt in a small saucepan over low heat, stirring constantly.

Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang. Cut into 4 generous squares. Drizzle generously with the prepared chocolate sauce before serving.


Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.

In a large mixing bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, granulated sugar, packed light brown sugar, baking powder, and salt until well combined.

In a separate medium bowl, whisk together the vegetable oil, milk, white vinegar, and vanilla extract until the wet ingredients are thoroughly combined.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir until just combined. Be careful not to overmix, as this can lead to tough brownies.

Fold in the 1/2 cup of semi-sweet chocolate chips into the batter.

Pour the brownie batter into the prepared 8x8 inch baking pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but no wet batter.

Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This step is crucial for achieving fudgy brownies and for easy cutting.

While the brownies are cooling, prepare the chocolate drizzle. In a small microwave-safe bowl, combine the 1/4 cup semi-sweet chocolate chips and 2 tablespoons milk. Microwave on high for 30 seconds, stir, then microwave in 15-second intervals, stirring after each, until smooth and melted. Alternatively, melt in a small saucepan over low heat, stirring constantly.

Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang. Cut into 4 generous squares. Drizzle generously with the prepared chocolate sauce before serving.
