Perfect Fudgy Brownies
These brownies feature a rich, fudgy texture with balanced sweetness, making them a perfect treat for any occasion.
Ingredients
Main Ingredients
- 1/2 cup Unsalted butter
- 2 tablespoons Neutral oil (canola or vegetable)
- 6 oz Bittersweet or semisweet chocolate, chopped
- 3/4 cup Granulated sugar
- 1/2 cup Light brown sugar, lightly packed
- 2 large Eggs
- 1 large Egg yolk
- 2 teaspoons Vanilla extract
- 3/4 cup All-purpose flour
- 1/4 cup Unsweetened cocoa powder
- 1/2 teaspoon Fine sea salt
- 1/2 teaspoon Espresso powder (optional but recommended)
- 1/2-3/4 cup Chocolate chips or chunks (optional) For extra pockets of chocolate
- to taste Flaky sea salt for topping (optional)
Instructions
Preparation
- Preheat your oven to the correct temperature.
- Prepare your baking pan by greasing it or lining it with parchment paper.
- In a medium saucepan, combine the unsalted butter, neutral oil, and chopped bittersweet or semisweet chocolate. Melt over low heat, stirring occasionally until smooth.
- Remove from heat and allow to cool slightly.
- In a mixing bowl, combine the granulated sugar and light brown sugar. Add the melted chocolate mixture and stir until well incorporated.
- Add the eggs and additional egg yolk along with the vanilla extract. Mix until fully blended.
- In a separate bowl, sift together the flour, cocoa powder, fine sea salt, and optional espresso powder.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- If desired, fold in the chocolate chips or chunks.
- Pour the batter into the prepared baking pan and spread evenly.
Baking
- Bake in the preheated oven until the edges are set and the center is slightly underbaked.
- Allow to cool in the pan before cutting. Sprinkle with flaky sea salt before serving.
Notes
For best results, avoid overmixing the batter and ensure the chocolate mixture is warm but not hot before adding eggs. Store brownies in an airtight container at room temperature for up to three days or refrigerate for a week.