For years (YEARS!) I’ve been trying to find the brownie recipe. Not too fudgy, not too cakey, rich and chocolaty enough for the adults, but the kids are enjoying it too, that perfect little crackling layer at the top (no frosting on these brownies!). Well folks, we’ve got it!
Note, this is a very rich chocolate brownie – I recommend small portions, or serving with vanilla ice cream
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Chocolate Brownies
The perfect blend of cake and fudge, super rich chocolaty goodness.
small saucepan thick bottomed, preferably stainless steel
Ingredients
100gall-purpose flourapprox 3/4 c, loose
¼tspbaking powder
1tspsalt
2Tbspolive oil
½cupunsalted butter1 stick
¾cupgranulated sugar
¼cuplight brown sugar
⅔cupmilk chocolate chips
¾cupcocoa powderDutch process
1tspvanilla extract
2eggsroom temp
½cupmini bittersweet chocolate chips
Instructions
Preheat oven to 325℉. Grease an 8×8 pan with butter or peanut oil.
In a small saucepan over low heat, melt the butter. Add olive oil, brown sugar, and granulated sugar and stir until fully mixed. The mixture will look sandy.
Remove the saucepan from heat, and add the milk chocolate chips. Stir together until melted. It will still appear grainy. Transfer the chocolate/sugar mixture to a medium bowl and allow to cool for 5 minutes. It'll still be quite warm.
Whisk in the cocoa powder until smooth and lump free, then stir in the eggs and vanilla. Whisk thoroughly to fully combine. The mixture will likely still appear grainy. Allow to sit 5-10 minutes for the sugar to dissolve further. Whisk again until silky smooth.
Meanwhile, in a separate small bowl, whisk together flour, baking powder, and salt.
Very gently fold in the dry ingredients, careful not to over-mix. Stir in bittersweet chocolate chips until evenly distributed.
Pour the batter into your prepared baking pan. If using a metal pan you can firmly tap the pan on the counter to distribute the batter (this will improve the crackly layer on the top), or spread with a spatula if using glass pan.
Place in the oven and bake for 35 minutes. If using a cake tester or a toothpick, a small amount of batter is to be expected.
Allow to cool fully (1-2 hours) in the pan before cutting.
