Ingredients:
- 1 1/2 cups (170 grams) unsalted butter
- 3 tablespoons (35 grams) canola oil, vegetable oil, or coconut oil
- 1 1/2 cups (300 grams) granulated sugar, divided
- 2 large eggs + 1 egg yolk
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (43 grams) unsweetened cocoa powder
- 2 teaspoons (optional) espresso powder (enhances chocolate flavor)
- 3/4 cup (128 grams) chocolate chips (optional)
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan and line it with parchment paper for easy removal.
- In a medium saucepan, melt the butter and oil over low heat. Once melted, remove from heat and whisk in 1 cup of the granulated sugar. The mixture will be hot, so be careful.
- Using a whisk, vigorously whisk in the cocoa powder and espresso powder (if using) until fully combined and smooth.
- In a separate bowl, whisk together the eggs, egg yolk, and remaining 1/2 cup of sugar until lighter in color and slightly thickened.
- Gradually whisk the wet egg mixture into the hot chocolate mixture. Be sure to take your time and whisk continuously to avoid scrambling the eggs.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, gently folding with a rubber spatula until just combined. Do not overmix! Overmixing will develop the gluten in the flour, resulting in a cakey brownie rather than a fudgy one.
- Fold in the chocolate chips (if using) with a rubber spatula.
- Pour the batter into your prepared baking pan and spread into an even layer.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Do not overbake! Overbaked brownies will be dry and crumbly.
- Let the brownies cool completely in the pan on a wire rack before cutting and serving. This allows them to set properly.
Tips:
- For extra fudgy brownies, use all-purpose flour with a lower protein content (around 10%).
- If you don’t have espresso powder, you can omit it. However, it does add a depth of chocolate flavor that many people enjoy.
- For a richer chocolate flavor, you can use a mixture of semisweet and dark chocolate chips.
- Let the brownies cool completely before cutting to avoid them falling apart.
- Brownies can be stored at room temperature in an airtight container for up to 3 days.
- You can also freeze brownies for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container.
Enjoy your delicious homemade brownies!
