Classic chewy brownie. Pure. Chocolate. Heaven. This brownie recipe guarantees that you will never go back to a boxed brownie mix, let alone try yet another brownie recipe.
Best Fudgiest Brownies
- 1 cup melted butter
- 2 tbsp vegetable oil
- 1 cup white sugar
- 1 cup light brown sugar
- 4 large eggs( room temperatura)
- 1 tbsp vanilia extract
- 3/4 tsp salt
- 1 cup all purpose flour
- 1 cup unsweetened cocoa powder
- 7 oz dark chocolate
- Preheat oven to 175°C | 350°F.Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).Fold in 3/4 of the chocolate pieces.Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm.
OPTIONAL ADD INS:
Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)
Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.