Description

These gooey brownies are decadent and rich with a fudgy texture, delivering a melt-in-your-mouth experience. Perfect for any chocolate lover, they are easy to make and impress everyone with their intense chocolate flavor.

Ingredients

½ cup (115g) unsalted butter

6 ounces (170g) semi-sweet chocolate, finely chopped

1 ¼ cups (250g) light brown sugar, packed

3 large eggs + 1 egg yolk, room temperature

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

½ cup (40g) unsweetened cocoa powder

¼ teaspoon salt

½ cup (65g) all-purpose flour, spooned and leveled

1 cup (6oz / 170g) semi-sweet chocolate chunks

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Instructions

Preheat your oven to 350°F. Butter an 8×8-inch baking pan and line the bottom and sides with parchment paper, leaving excess parchment hanging over the edges.
In a medium saucepot, melt the butter over medium heat. Add the chopped chocolate and whisk until smooth. Set aside to cool until warm, but not hot.
In a large bowl, whisk together brown sugar and eggs until pale and smooth. Test by rubbing the mixture between your fingers; it should feel smooth and not gritty.
Stir in the vegetable oil, vanilla extract, cocoa powder, salt, and the cooled butter/chocolate mixture. Whisk until well combined.
Add the flour and chocolate chunks. Stir until the flour is just incorporated, being careful not to overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake for 28 to 32 minutes, or until a skewer inserted comes out with fudgy crumbs, not wet batter.
Allow brownies to cool completely in the pan. Lift out using the parchment paper and place on a cutting board.
For clean slices, lightly oil a sharp knife and cut brownies with a straight, downward motion. Clean and grease the knife between slices for neat edges.

Notes

For a crunch, add chopped nuts such as walnuts or pecans to the batter.
Swirl peanut butter or caramel into the batter for an added twist of flavor.
For a more intense chocolate flavor, use dark chocolate instead of semi-sweet chocolate.
Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Store brownies in an airtight container at room temperature for up to 4-5 days, or refrigerate for up to 1 week.
Freeze brownies by wrapping individual pieces in plastic wrap and storing in a freezer-safe bag for up to 3 months.
To reheat, microwave brownies for 10-15 seconds or warm in the oven at 350°F for 5-10 minutes.

Prep Time: 20 minutes
Cook Time: 28-32 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 23g
Sodium: 95mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg