Simple Brownie Recipe
This simple brownie recipe makes thick brownies with a fudgy center, chewy edges, and a thin, crackly top—no box mix required.
Servings 16
Ingredients
- 113 g ½ cup unsalted butter
- 45 g 3 tablespoon neutral oil (canola or vegetable)
- 113 g 4 oz dark chocolate (60–70%), chopped
- 25 g ¼ cup Dutch-process cocoa powder
- 150 g ¾ cup granulated sugar
- 100 g ½ cup packed brown sugar
- 2 large eggs room temperature
- 1 large egg yolk
- 1½ teaspoon vanilla extract
- ¾ teaspoon fine sea salt
- 65 g ½ cup all-purpose flour
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly spray the parchment with nonstick spray and set the pan aside.
- In a medium saucepan over low heat, combine the butter, oil, and chopped dark chocolate. Stir constantly until the mixture is mostly melted, then remove the pan from the heat and continue stirring until completely smooth. Whisk in the cocoa powder until glossy and fully incorporated. Allow the mixture to cool to about 120°F; it should feel warm to the touch but not hot, with no visible steam.113 g ½ cup unsalted butter, 45 g 3 tablespoon neutral oil (canola or vegetable), 113 g 4 oz dark chocolate (60–70%), chopped, 25 g ¼ cup Dutch-process cocoa powder
- In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and egg yolk. Beat with a hand mixer or whisk on medium to medium-high speed for 3–4 minutes, until the mixture is pale, thick, and glossy and falls in ribbons when lifted.150 g ¾ cup granulated sugar, 100 g ½ cup packed brown sugar, 2 large eggs, 1 large egg yolk
- Whisk the vanilla extract and salt into the egg mixture. With the mixer on low speed, slowly pour in the warm chocolate mixture and mix just until fully combined and smooth, being careful not to overmix.1½ teaspoon vanilla extract
- Add the flour and cornstarch to the bowl. Gently fold the dry ingredients into the batter using a spatula until just combined, stopping as soon as no dry flour remains to keep the brownies dense and fudgy.¾ teaspoon fine sea salt, 65 g ½ cup all-purpose flour, 1 teaspoon cornstarch
- Pour the batter into the prepared pan and smooth the top evenly. Bake for 22–26 minutes, until the edges are set and the center is still slightly soft. A toothpick inserted into the center should come out with thick, glossy crumbs rather than clean.
- Remove the brownies from the oven and place the pan on a wire rack. Let the brownies cool completely in the pan for at least 1 hour before slicing, as they will continue to set as they cool.