If you’re looking for a classic, crowd-pleasing, decadent chocolate brownie recipe, this one’s for you. In fact, it may even convince you to quit buying the box of brownie mix altogether. What makes them so chewy? A few things: using canola oil in addition to butter, and adding dark brown sugar (which, due to its acidity, speeds gluten formation, resulting in chewier brownies). Finally, letting the brownies cool completely before cutting will result in the chewiest texture. You’ll find that these are rich but not too dense, with pockets of melty chocolate in every bite thanks to chocolate chips in the batter. As they bake, they develop a crackled shiny crust and a thick outer edge.
Nonstick cooking spray
¾ cup unsweetened cocoa powder
½ cup all-purpose flour, spooned and leveled
¼ teaspoon kosher salt
¼ cup (4 tablespoons) unsalted butter, cut into pieces
¾ cup granulated sugar
½ cup packed light brown sugar
¼ cup canola oil
1 teaspoon pure vanilla extract
2 large eggs
1 large egg yolk
1 cup semi-sweet chocolate chips or chopped chocolate
How to Make It
Heat oven to 350°F. Coat an 8-inch square baking pan with nonstick spray. Line the pan with 2 criss-crossed pieces of parchment paper, leaving an overhang on all sides; coat the parchment with nonstick spray.
In a medium bowl, whisk together the cocoa powder, flour, and salt.
Melt the butter in a medium saucepan over medium-low heat (or in the microwave). Remove from heat and mix in the granulated sugar, brown sugar, oil, and vanilla. One at a time, mix in the eggs and egg yolk; add cocoa powder mixture and stir until just combined. Fold in the chocolate chips.
Spread the batter in the prepared pan and bake until a toothpick inserted in the edges of the brownies comes out clean, 30 to 34 minutes. Cool completely in the pan.
Holding both sides of the paper overhang, lift the brownies out of the pan, transfer to a cutting board, and cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 5 days.
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