My Favorite Brownies
There's no such thing as too many brownie recipes! This recipe captures that delicious box-made taste - just the right chewiness with the shiny crackly top. Not too cakey, not too fudgy, just rich enough.
Ingredients
- 1 cup plus 2 tbsp (160g) all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 4 large eggs, room temperature
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/2 cup (112g) canola oil
- 2 tsp pure vanilla extract
- 8 tbsp (1 stick/113g) unsalted butter
- 8 oz (226g) bittersweet chocolate, chopped
- 1/4 cup (25g) Dutch-processed cocoa powder
Directions
- Adjust oven rack to middle position and preheat oven to 350°. Grease and parchment-line a 9x13 pan.
- In a small bowl, whisk together the flour, salt and baking powder.
- In a large bowl, whisk together the eggs, both sugars, canola oil and vanilla.
- Melt the butter and chocolate together in the microwave using 30 second bursts, stirring in between to prevent scorching the chocolate. Add the cocoa powder to the chocolate and whisk until smooth.
- Add the chocolate mixture to the egg mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined.
- Pour batter into prepared pan and bake for 22 to 27 minutes, until the sides of the brownies have set and the top is starting to crackle and look glossy. A toothpick inserted into the center of the pan should come out with crumbs, although it should not be wet with batter.
- Transfer pan to a wire rack and let cool completely.
- Cut into squares; store at room temperature for up to 2 days.
Notes
- Try halving the recipe to make an 8x8 pan.
Source: 100 Cookies by Sarah Kieffer