I have strong opinions about brownies. I like mine gooey, preferably with no edges (I know, so controversial, right out of the gate!), and chocolate chips are always a good thing. If you’re looking for cakey or drier brownies, this is not your recipe.
The ‘secret sauce’ is an additional tablespoon of oil as well as a smidge more sugar. And to get that lovely crackly top, be sure to beat the liquid-egg mixture well before adding the dry ingredients.
- ½ cup unsalted butter, melted (1 stick)
- 1 Tbsp cooking oil (vegetable, olive or coconut are fine)
- 1 ⅛ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ½-¾ cup semi-sweet chocolate chips, if desired
- Preheat oven to 350 degrees F/ 180 degrees C.
- Lightly grease an 8×8” square baking pan with cooking spray, set aside.
- In medium saucepan melt butter. Remove from heat, combine with oil and sugar, whisk well for about a minute. Add eggs and vanilla, beat for another minute.
- Add flour, cocoa powder, and salt. Gently mix until just combined (do not overmix at this point).
- Pour/scrape batter into prepared pan, smoothing the top evenly. Sprinkle over the chocolate chips at this point, if desired.
- Bake for 25-28 minutes. Brownies will NOT test done, don’t even bother. If the top is set, remove from oven and let rest till room temperature. Cutting before it cools will not work well.
Eat with a sigh of blissful contentment, chocolate craving appeased for today.
This is an updated edition of a post originally published on East Willow Place