Actually Easy Brownie Recipes That Don T Taste Like A Box Mix
If you are tired of dry, dusty brownies that taste like they came from a mystery box on the back shelf, these **Actually Easy Brownie Recipes That Don T...
Ingredients
- 1/2 cup 1 stick, 113 g unsalted butter
- 1/4 cup neutral oil such as canola or vegetable
- 1 cup 200 g granulated sugar
- 1/2 cup 100 g packed light brown sugar
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 2 tsp pure vanilla extract
- 3/4 cup 64 g unsweetened cocoa powder (natural or Dutch process)
- 3/4 cup 90 g all-purpose flour
- 1/2 tsp fine sea salt
- 1/4 tsp baking powder
- 1/2 cup 85 g chopped dark chocolate or dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease the parchment.
- In a medium saucepan over low heat, melt the butter. Remove from heat and whisk in the oil.
- While the butter mixture is still warm, whisk in the granulated sugar and brown sugar until the mixture looks thick and glossy, about 1 minute.
- Add the eggs and egg yolk, one at a time, whisking well after each addition. Continue whisking for 1 to 2 minutes until the mixture is slightly thickened and lighter in color; this helps create a shiny, crackly top.
- Whisk in the vanilla extract until combined.
- Sift or sprinkle the cocoa powder, flour, salt, and baking powder over the wet mixture. Switch to a spatula and gently fold just until no dry streaks remain; do not overmix.
- Fold in the chopped dark chocolate or chocolate chips, reserving a small handful to sprinkle on top if desired.
- Scrape the batter into the prepared pan and spread it into an even layer. Tap the pan gently on the counter to release any large air bubbles.
- Bake for 22 to 27 minutes, or until the edges are set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs but not wet batter.
- Place the pan on a wire rack and let the brownies cool completely in the pan for at least 30 minutes to 1 hour before lifting out and slicing into squares.
Notes
For extra fudgy brownies, bake toward the shorter end of the time range and let them cool fully before cutting.
For slightly firmer, chewier brownies that stack well, bake toward the longer end of the time range.
Natural cocoa will taste lighter and more nostalgic, while Dutch process will give a darker, smoother chocolate flavor.
To boost chocolate flavor without adding sweetness, add 1 to 2 tsp espresso powder with the dry ingredients.
Store cooled brownies tightly wrapped at room temperature for up to 3 days, or freeze in an airtight container for up to 2 months.
For slightly firmer, chewier brownies that stack well, bake toward the longer end of the time range.
Natural cocoa will taste lighter and more nostalgic, while Dutch process will give a darker, smoother chocolate flavor.
To boost chocolate flavor without adding sweetness, add 1 to 2 tsp espresso powder with the dry ingredients.
Store cooled brownies tightly wrapped at room temperature for up to 3 days, or freeze in an airtight container for up to 2 months.