Description
These brownies stay soft and gooey inside, offering a rich, deep chocolate flavor. Perfect for serving to a crowd or enjoying with a glass of milk.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 1 1/4 cups (250g) light brown sugar, packed
- 3 large eggs + 1 egg yolk, room temp
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (65g) all-purpose flour, spooned and leveled
- 1 cup (6oz / 170g) semi-sweet chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Butter an 8×8 inch pan and line it with parchment paper, leaving extra hanging over the sides.
- In a medium saucepot, melt the butter over medium heat.
- Once melted, add the chopped chocolate and whisk until smooth. Let it cool until warm but not hot.
- In a large bowl, whisk together sugar and eggs until pale and dissolved.
- Add vegetable oil, vanilla, cocoa powder, salt, and the cooled chocolate mixture to the eggs and whisk until combined.
- Gently fold in flour and chocolate chunks until no streaks remain, being careful not to overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 28 to 32 minutes or until a skewer comes out with a few fudgy crumbs.
- Let cool completely in the pan, then lift out using the parchment paper.
- Cut into squares and serve warm or at room temperature.
Notes
For clean cuts, lightly oil a sharp knife and cut straight down. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg