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) and prepare a 9×9-inch metal pan with non-stick spray or parchment paper.
- In a medium bowl, whisk together the flour, salt, and cocoa powder.
- In a small saucepan over low heat, melt the unsweetened chocolate, cubed butter, and 1 ½ cups of granulated sugar, stirring occasionally until fully melted, about 5 minutes.
- In a stand mixer or with a hand mixer, beat the remaining 1 ½ cups of granulated sugar, eggs, egg yolks, and melted chocolate mixture for 3 minutes until doubled in volume.
- Add the vegetable oil and vanilla extract, continuing to mix on low.
- Gradually add the dry ingredients, mixing on low until fully combined; the batter will be thick.
- Pour 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 preferable.
Notes
Ensure to use a 9×9-inch pan as the recipe will not fit in an 8×8-inch pan.
Letting the brownies set overnight enhances their flavor and texture.
Be sure to whisk the egg and chocolate mixture for a full 3 minutes to achieve the right texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 420
- Sugar: 40g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- 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.