Fudgy delight of the best homemade brownies with this tried-and-true recipe. Perfectly balanced between dense and gooey, these brownies offer a decadent chocolate experience that’s hard to beat. Whether you’re a seasoned baker or a kitchen novice, this straightforward recipe promises to deliver mouthwatering results every time. Using simple ingredients and easy-to-follow steps, you’ll create a batch of brownies that boast a deep cocoa flavor enhanced by the subtle sophistication of dark chocolate chips and a hint of sea salt. Ideal for any occasion, these brownies are sure to become a beloved staple in your baking repertoire. Enjoy them fresh, store them for later, or freeze them for a quick treat whenever the craving strikes.
Ingredients
- 1 1/2 cups white granulated sugar*
- 3/4 cup plain all-purpose flour
- 2/3 cup sifted cocoa powder
- 1/2 cup sifted powdered sugar
- 1/2 cup dark chocolate chips
- 3/4 teaspoon sea salt
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil**
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F. Lightly coat an 8×8 inch baking pan (not 9×9, as a larger pan may overcook the brownies) with cooking spray. Line the pan with parchment paper and spray the parchment paper as well.
- In a medium bowl, mix together the granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and sea salt.
- In a separate large bowl, whisk the eggs, oil, water, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until blended. The batter will be thick, and that’s okay.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 48 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (better to underbake slightly than overbake).
- Allow the brownies to cool completely in the pan before cutting them, about 2 hours. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
- *To reduce sugar, use 1 cup instead of 1 1/2 cups with good results.
- **I prefer using olive oil for its distinct flavor, which complements the chocolate. However, for a more neutral taste, use canola oil.
- ***The brownies will be very gooey when first out of the oven. Let them cool for at least 2 hours to set. If you prefer firmer brownies, refrigerate them.
