Description
These rich chocolate brownies are made with unsweetened chocolate and a blend of granulated sugar, eggs, and cocoa powder for a fudgy texture.
Ingredients
Scale
- 1 ⅓ cup (160g) all-purpose flour
- 1 tsp salt
- 1 cup (96g) dutch-processed cocoa powder
- 6 oz unsweetened chocolate (chopped)
- 1 cup (226g) unsalted butter (cubed)
- ⅓ cup (66g) vegetable oil
- 3 cups (594g) granulated sugar (divided in half)
- 4 large eggs
- 2 egg yolks
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180ºC). Prepare a metal 9×9-inch pan with non-stick spray or parchment paper. This recipe will not fit in an 8×8-inch pan.
- In a medium bowl, whisk together the flour, salt, and cocoa powder.
- In a small saucepan over low heat, melt the chopped unsweetened chocolate, cubed butter, and 1 ½ cups granulated sugar, stirring occasionally for about 5 minutes until fully melted. Some of the granulated sugar will dissolve, but the mixture will still look grainy.
- In a stand mixer or with a hand mixer, beat the remaining 1 ½ cups granulated sugar, eggs, egg yolks, and melted chocolate mixture for a full 3 minutes until doubled in volume. Do not skimp this step, set a timer for 3 minutes.
- Add the vegetable oil and vanilla extract, continuing to mix on low.
- Slowly add the dry ingredients, mixing on low until fully combined. The batter will be thick.
- Pour the batter into the prepared pan. Bake for 38-45 minutes.
- Allow the brownies to set for at least 4 hours before cutting, but I prefer overnight.
Notes
- For the best texture, be sure to let the brownies set for at least 4 hours before cutting.
- These brownies are rich; consider serving with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg