Ingredients
Scale
- 1 ⅓ cup (160g) all-purpose flour
- 1 tsp salt
- 1 cup (96g) dutch-processed cocoa powder
- 6 oz unsweetened chocolate, chopped
- 1 cup (226g) unsalted butter, cubed
- ⅓ cup (66g) vegetable oil
- 3 cups (594g) granulated sugar, divided
- 4 large eggs
- 2 egg yolks
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180ºC). Prepare a metal 9×9-inch pan with non-stick spray or parchment paper; do not use an 8×8-inch pan.
- In a medium bowl, combine the flour, salt, and cocoa powder, whisking until blended.
- Melt the chopped unsweetened chocolate, cubed butter, and 1 ½ cups of granulated sugar in a saucepan over low heat for about 5 minutes, stirring occasionally until melted; mixture will look grainy.
- Using a stand mixer or hand mixer, beat the melted chocolate mixture with the remaining 1 ½ cups of granulated sugar, eggs, and egg yolks for 3 minutes until the mixture doubles in volume.
- Blend in the vegetable oil and vanilla extract, mixing on low speed.
- Gradually incorporate the dry ingredients into the mixture on low speed until fully combined; note that the batter will be thick.
- Spread the batter into the prepared pan and bake for 38-45 minutes.
- Allow the brownies to set for at least 4 hours before cutting; overnight is recommended for the best texture.
Notes
These brownies have a dense texture, perfect for chocolate lovers.
For a unique twist, add walnuts or chocolate chips into the batter before baking.
Allowing the brownies to set overnight enhances their fudginess.
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 26g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.