The Ultimate Chewy Brownies Recipe
Ingredients
- 6 Tbsp unsalted butter
- 1¼ cups granulated sugar
- 2 eggs plus 1 egg yolk straight from the refrigerator
- 1¼ tsp vanilla extract
- ¼ cup vegetable oil
- ¾ cup cocoa powder, unsweetened
- 1 Tbsp corn starch
- ½ cup all-purpose flour
- ¼ tsp baking soda
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉.
- With an 8×8-inch baking pan (metal works best, heats more evenly than glass), line it with parchment paper or foil and lightly spray with cooking oil spray.
- Add the butter and sugar to a microwave-safe bowl and microwave on high, covered, for about 1 minute – the butter must melt.
- Spread the butter-sugar mixture around the sides of the bowl and let it cool for about 2-3 minutes. Add the eggs and vanilla and whisk, being careful not to whisk too vigorously or the famous light brown crust on the top of the brownies won't form well.
- With a rubber or silicone spatula, stir in the vegetable oil and the cocoa powder.
- Still using the spatula, stir in corn starch, flour, baking soda, salt and chocolate chips, until combined – but don't overdo it – remembering the eggs.
- Pour the mixture into the prepared baking pan and spread it evenly. Bake for 30 minutes and check the brownies in the center with a toothpick. The pick should not be clean, but have some moist crumbs attached. If it needs to bake more, check it every 5 minutes with a clean toothpick. Remove as soon as it's finished.
- Allow the brownies to cool completely before cutting. For something fancy, serve warmed with some vanilla ice cream and chopped nuts. If you can stand more chocolate, drizzle lightly with chocolate syrup. Decadence!
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My favorite style brownies are these ultimate chewy brownies – you know, that perfect bite that has just the right amount of gooey fudginess mixed with a bit of crunch and chew from the flaky top and batter baked just right. Who can resist? They don’t last long in this house, and we like them best served up warm with a scoop of vanilla ice cream and sprinkled with a few chopped cashews. Heaven!
And what makes these brownies even better is there’s no standing over the hot stove melting chocolate – this recipe uses powdered cocoa. One mixing bowl, one baking pan, done.
The Ultimate Chewy Brownies Recipe
Ingredients
- 6 Tbsp unsalted butter
- 1¼ cups granulated sugar
- 2 eggs plus 1 egg yolk straight from the refrigerator
- 1¼ tsp vanilla extract
- ¼ cup vegetable oil
- ¾ cup cocoa powder, unsweetened
- 1 Tbsp corn starch
- ½ cup all-purpose flour
- ¼ tsp baking soda
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉.
- With an 8×8-inch baking pan (metal works best, heats more evenly than glass), line it with parchment paper or foil and lightly spray with cooking oil spray.
- Add the butter and sugar to a microwave-safe bowl and microwave on high, covered, for about 1 minute – the butter must melt.
- Spread the butter-sugar mixture around the sides of the bowl and let it cool for about 2-3 minutes. Add the eggs and vanilla and whisk, being careful not to whisk too vigorously or the famous light brown crust on the top of the brownies won't form well.
- With a rubber or silicone spatula, stir in the vegetable oil and the cocoa powder.
- Still using the spatula, stir in corn starch, flour, baking soda, salt and chocolate chips, until combined – but don't overdo it – remembering the eggs.
- Pour the mixture into the prepared baking pan and spread it evenly. Bake for 30 minutes and check the brownies in the center with a toothpick. The pick should not be clean, but have some moist crumbs attached. If it needs to bake more, check it every 5 minutes with a clean toothpick. Remove as soon as it's finished.
- Allow the brownies to cool completely before cutting. For something fancy, serve warmed with some vanilla ice cream and chopped nuts. If you can stand more chocolate, drizzle lightly with chocolate syrup. Decadence!
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What do you think?