Deeply chocolatey cocoa brownies with a moist, fudgy center and semisweet chocolate pieces.
Recipe details
- Yield: 16 brownies
- Pan: 8-inch square light-colored metal pan
- Preparation time: About 15 minutes
- Baking time: 25 to 30 minutes
- Cooling time: At least 1 hour 30 minutes
- Total time: About 2 hours 15 minutes
Ingredients
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1 tablespoon (14 g) neutral oil
- 1 1/4 cups (250 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (64 g) unsweetened cocoa powder, natural or Dutch-process
- 3/4 cup (90 g) all-purpose flour
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking powder
- 3/4 cup (128 g) semisweet chocolate chips or chopped semisweet chocolate
Method
- Heat the oven to 350°F (175°C). Lightly grease an 8-inch square metal pan and line it with a parchment sling.
- Put the butter in a large heatproof mixing bowl. Microwave in short intervals, stirring between each, until melted. Whisk in the oil and sugar; the mixture may remain slightly grainy.
- Let the mixture stand for 2 minutes so it is warm rather than hot. Whisk in the eggs one at a time, mixing vigorously for about 30 seconds after each. Whisk in the vanilla.
- Sift the cocoa powder directly over the bowl. Add the salt and baking powder, then whisk until the cocoa is evenly incorporated and the batter looks glossy.
- Add the flour and fold just until only a few dry streaks remain. Fold in the chocolate pieces, stopping as soon as the batter is even.
- Spread the thick batter evenly in the prepared pan, working it into the corners.
- Bake for 25 to 30 minutes. The edges should look set and pull very slightly from the pan. A tester near the center should show moist crumbs but no fluid batter.
- Cool completely in the pan for at least 1 hour 30 minutes. Lift out with the parchment and cut into 16 squares.
Storage and substitutions
- Store cooled brownies airtight at room temperature for up to 5 days.
- Freeze tightly wrapped individual brownies for longer storage and thaw while wrapped.
- Natural or Dutch-process cocoa may be used. Dutch-process cocoa gives a darker, rounder flavor; natural cocoa tastes sharper.
- Dark, semisweet, or milk chocolate pieces may be used by weight. Milk chocolate produces a sweeter brownie.
- Up to half the chocolate pieces may be replaced by chopped walnuts or pecans.