Fudgy, Shiny-Top Brownies
These fudgy brownies are rich, easy to make, and always deliver satisfying results, making them perfect for any occasion.
Ingredients
For the brownie batter
- 1 cup unsalted butter, sliced into 16 Tbsp-size pieces Adds moisture
- 4 ounces semi-sweet chocolate, coarsely chopped Provides richness
- 1.5 cups granulated sugar Sweetness
- 0.5 cup light brown sugar Depth of flavor
- 4 large eggs, at room temperature Structure and moisture
- 1 large egg yolk, at room temperature For added richness
- 2 Tablespoons vegetable oil Enhances moisture
- 1 Tablespoon pure vanilla extract Flavor enhancement
- 1.25 cups all-purpose flour Structure
- 1.25 cups unsweetened Dutch-process cocoa powder Chocolate flavor
- 1 teaspoon salt Balances sweetness
- 1.67 cups semi-sweet chocolate chips Textural contrast and extra chocolate
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and prepare a 9×13-inch metal baking pan with parchment paper.
- In a small microwave-safe bowl, combine the sliced pieces of unsalted butter and the coarsely chopped semi-sweet chocolate. Melt in the microwave in short 30-second increments, stirring in between.
- In a large mixing bowl, add granulated sugar, light brown sugar, and room temperature eggs. Beat until the mixture is pale and has a ribbon-like quality, lasting about 4 minutes.
- Add the melted chocolate mixture, vegetable oil, and pure vanilla extract to the bowl, mixing everything together gently.
- Sift in the all-purpose flour, cocoa powder, and salt into the batter. Use a rubber spatula to fold these ingredients gently.
- Finally, fold in the semi-sweet chocolate chips until evenly distributed.
- Spread the batter evenly in the prepared baking pan, smoothing the top with a spatula.
Baking
- Bake the brownies in the preheated oven for about 30 minutes. Check for doneness using a toothpick.
- Let the brownies cool on a rack in the pan before transferring them to a cutting board.
- Slice them into squares once cooled.
Notes
Store brownies in an airtight container at room temperature for up to a week. They can also be refrigerated for up to 10 days or frozen for up to three months.