Few desserts capture the heart quite like a tray of freshly baked brownies. With their rich chocolate aroma, crackly tops, and dense, gooey centers, brownies are the ultimate treat for chocolate lovers. This recipe creates a perfect balance between fudgy and chewy, making it a go-to option whenever you crave an indulgent homemade dessert. These brownies are not only easy to prepare but also deliver bakery-quality results every time.
Ingredients
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 2 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon espresso powder (optional, for flavor depth)
- 6 large cold eggs
- 1 cup vegetable oil
- ½ cup (1 stick) salted butter
- 6 oz dark chocolate, finely chopped
Instructions
- Prepare the pan and oven
Preheat your oven to 350°F (175°C). Line a 13×9-inch metal baking pan with foil, leaving a slight overhang for easy removal later. Spray lightly with non-stick cooking spray to ensure a smooth release. - Mix the dry ingredients
In a medium bowl, sift together the flour, cocoa powder, and salt. This step ensures the cocoa distributes evenly and prevents clumps. Set aside. - Whip the eggs and sugar
In the bowl of a stand mixer, combine the sugar, vanilla extract, espresso powder, and cold eggs. Beat on medium-high speed for 7–9 minutes, or until the mixture becomes fluffy, pale, and slightly thickened. This step incorporates air, which helps create the crackly brownie tops we all love. - Melt chocolate mixture
In a small saucepan, heat the vegetable oil and butter together until the butter has just melted. Remove from the heat and immediately stir in the finely chopped dark chocolate. Stir until smooth and glossy. - Combine wet and dry ingredients
Reduce the mixer speed to low and slowly pour in the warm chocolate mixture. Once combined, gently add the sifted flour mixture. Mix briefly—just about one minute—then finish folding the batter with a spatula to ensure everything is fully incorporated without over-mixing. - Bake the brownies
Pour the batter into the prepared pan, spreading evenly to the corners. Bake at 350°F (175°C) for 30–35 minutes. The brownies should be set on the edges with a slightly soft center. A toothpick inserted in the middle should come out with moist crumbs, but not wet batter. - Cool and slice
Allow the brownies to cool to room temperature in the pan. Use the foil overhang to lift them out gently, then cut into neat squares with a sharp knife.
Serving Ideas
- Dust the tops with powdered sugar for a classic presentation.
- Add a scoop of vanilla ice cream for the ultimate warm-cold contrast.
- Drizzle with melted caramel or chocolate sauce for extra indulgence.
- Sprinkle with flaky sea salt right after baking for a gourmet twist.
Tips and Variations
- For extra fudginess: Chill the brownies in the refrigerator for at least 1 hour before cutting.
- Nutty brownies: Stir in 1 cup of toasted walnuts, pecans, or almonds before baking.
- Double chocolate: Fold in 1 cup of chocolate chips for gooey chocolate pockets.
- Espresso kick: Keep the espresso powder—it enhances the depth of chocolate flavor without making the brownies taste like coffee.
Why You’ll Love These Brownies
This recipe strikes the perfect balance between easy technique and luxurious flavor. The combination of cocoa powder and melted dark chocolate guarantees rich depth, while the whipped egg mixture creates that signature glossy top. Using both butter and oil ensures a moist texture that keeps the brownies soft for days.
These brownies are ideal for celebrations, bake sales, or simply as a comforting homemade dessert to share with family and friends. They store well, freeze beautifully, and taste just as incredible on day three as they do fresh from the oven.