The Fudgiest Brownies
Savor the rich chocolate flavor of The Fudgiest Brownies, a decadent dessert that’s perfectly moist and fudgy. Ideal for chocolate lovers, these brownies are an irresistible treat for any occasion!
Ingredients
- 1 cup unsalted butter melted and cooled
- 2 tablespoons vegetable oil
- 1 ¼ cups white sugar
- 1 cup light brown sugar packed
- 4 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- ¾ teaspoon salt
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder good quality
- 7 oz large chocolate chips or roughly chopped chocolate
Instructions
- Preheat the Oven: Set the oven to 175°C (350°F). Lightly grease an 8x12-inch baking pan with cooking oil spray and line it with parchment paper. Set aside.
- Mix Wet Ingredients: In a medium-sized bowl, combine the melted butter, vegetable oil, and both sugars. Whisk well to combine. Add the eggs and vanilla extract, then beat until the mixture is lighter in color (about 1 minute).
- Add Dry Ingredients: Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Tip: Do not overmix, as this will affect the texture of your brownies.
- Add Chocolate: Fold in ¾ of the chocolate pieces, then pour the batter into the prepared pan. Smooth the top evenly and sprinkle the remaining chocolate pieces on top.
- Bake:
- For fudgier brownies, bake for 25-30 minutes, or until the center no longer jiggles and is just set to the touch.
- For firmer brownies, bake for 35-40 minutes.
- Note: The brownies will continue to bake and set in the pan once out of the oven. If testing with a toothpick, it should come out dirty for a fudgier texture.
- Cool and Slice: Let the brownies cool in the pan for 15-20 minutes before carefully removing them. Allow them to cool completely to room temperature before slicing into 16 pieces.
- Enjoy!
Notes
Optional Add-ins:
- Crushed walnuts, peanuts, almonds, pecans, etc.
- Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc.)
Storing:
- Store at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Brownies can also be frozen for up to 3 months. To thaw, place in the refrigerator overnight and bring to room temperature before serving, or reheat in the microwave.
Notes
- For Thicker Brownies: Bake in a 7x11-inch pan for 40-45 minutes.
- For Thinner Brownies: Bake in a 9x13-inch pan for 18-20 minutes.
- Perfect Pan: An 8x12-inch pan gives the perfect thickness and texture for brownies.
Tips and Tricks:
- Do Not Overmix: Avoid over-beating the batter after adding the flour and cocoa powder to prevent air pockets, which can make the brownies cake-like.
- Don’t Overbake: Set a timer to avoid overbaking. I like mine at exactly 23 minutes in an 8x12-inch pan. They will continue to set in the hot pan after being pulled from the oven.
- Oven Position: Bake on the top shelf of the oven for the best results. The middle shelf can cook the brownies too quickly, causing the top to burn and the brownies to dry out.