Ultimate Brownies
Whether for a celebration, casual get-together, or late-night snack, these ultimate brownies are the perfect dessert for any occasion.
Ingredient-Stretching Tip: Use those extra semi-sweet chocolate chips to make these hazelnut chocolate chip cookies.
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Who doesn’t love a good brownie? Obvious question, but really, is there anyone? Certainly not that I know of, especially when these ultimate brownies make an appearance!
I love brownies, but I have to admit that most recipes I made a batch from didn’t quite hit the mark. It’s not that they didn’t taste good, but I couldn’t achieve the consistency I was looking for. Most of the time, they were either too cakey or too fudgy.
I get it: Brownies are supposed to be fudgy, but I dislike those that are more like homemade country fudge than homemade brownies, with none of that slightly caramelized exterior I look for. If you like your brownies with a similar consistency, along with that signature crinkly top, this recipe is for you.
While researching the science behind brownies when creating my own recipe, I discovered that a mix of butter and oil offers the best consistency for that “just right” brownie texture (the butter for rich flavor, and the oil for a fudgy texture). I also add a good amount of dark brown sugar to achieve that sometimes elusive chew.
The result? Brownies that are a bona-fide hit whenever I make them!
Why You’ll Love These Ultimate Brownies
- Easy to make: I know there are many one-bowl fudge brownie recipes out there, but this two-bowl recipe is almost just as quick and worth the extra step (I once made these brownies in one bowl, and I swear they didn’t come out the same.)
- They’re the perfect consistency of moist and chewy: Not too cakey and not too fudgy, these brownies are just right.
- A hit with both kids and adults: People of all ages love a moist and chewy brownie, just like these!
Key Ingredients
- Dark Brown Sugar: This helps give the brownies a more chewy texture.
- Vegetable Oil: Essential for a fudgy texture to these brownies.
- Unsalted Butter: Butter adds richness and is a must. Unsalted is important so you can control the amount of added salt.
See the recipe card below for more information on ingredients and quantities.
How to Make Ultimate Brownies
- Prep the pan: Spray an 8×8 baking pan with vegetable oil. Place a piece of parchment paper in the pan, large enough so it overlaps on two sides, and spray the top with more vegetable oil.
- Combine dry ingredients: Combine the flour, cocoa powder, and salt in a small bowl. Set aside.
- Mix the sugars: Combine the granulated and dark brown sugar in a large bowl. Remove 1/2 cup.
- Melt the sugar: Place the 1/2 cup of sugar in a small pot with the oil and butter and dissolve the sugar, over low heat, stirring often.
- Beat the sugar and eggs: Add the eggs, egg yolk, and vanilla extract to the large bowl with the remaining sugar, and beat with an electric mixer until combined.
- Add the melted sugar: Slowly drizzle the melted sugar mixture into the bowl with the sugar, eggs, and vanilla extract. Blend everything with the mixer.
- Add dry to wet: Add the bowl with the flour, cocoa powder, and salt to the wet ingredients. Add the chocolate chips. Stir everything just until combined.
- Pour the batter into the pan: Spread evenly and bake for 30 minutes at 325F on the oven’s middle rack.
- Cool: Remove the brownies from the oven when done and let cool for at least one hour before cutting into squares.
Pro Tips
- Use the spoon and sweep method to measure the flour: Spoon the flour into the measuring cup and level the top with the straight edge of a knife for a more accurate measurement.
- Follow the directions as written: It may be tempting to dump all the ingredients in one bowl, but I tried that once, and the brownies weren’t the same.
- Use parchment paper to line the pan: This makes removing the brownies from the pan much easier.
- Use an 8×8 pan: Don’t use anything larger because the brownies will be thinner and could overbake. The recommended oven temperature and cook time are specifically for an 8×8 pan.
Suggestions for Variations and Substitutions
-Add walnuts for some crunch. Fold them into the batter when you’re about halfway through mixing all other ingredients together.
-If making these brownies for the holidays, dust with powdered sugar after the brownies have cooled for a more festive look.
-You can use canola oil if you don’t have vegetable oil.
Recipe FAQs
Make sure you don’t skip Step 4 in the recipe card (heating some of the sugar in a small pot with the oil and butter), and you’ll achieve the classic crinkly brownie top!
This is less of a recipe failure and more about oven temperatures varying. If your oven tends to run hot, bake the brownies for less time. If it runs cool, bake them for a little longer. At the very least, err on the side of underbaking first, and check them every 2 to 3 minutes if they need more time until done.
It’s very important to make sure the brownies cool for at least 1 hour before cutting into them to give them a chance to set. What I like to do is let them cool then place them in the freezer for 20 to 30 minutes to achieve a clean, presentable cut.
Storage
Refrigerator: Store in an airtight container at room temperature for up to 2 days. After that, transfer any remaining brownies to the freezer.
Freezer: You can freeze these brownies for up to 2 months. I recommend wrapping them individually in wax paper, and placing them in a Ziploc bag.
Reheat/Defrost: Defrost at room temperature or soften them individually in the microwave on high power for up to 20 seconds (Microwaves vary, so you may need to reheat for less or more time.)
More Dessert Recipes
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Ultimate Brownies
Ingredients
- Vegetable oil spray
- ¾ cup all-purpose flour (Note 1)
- ½ cup unsweetened cocoa powder
- 1 teaspoon fine salt
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- ¼ cup vegetable oil
- ¼ cup unsalted butter
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 325F. Spray an 8×8 nonstick baking pan with vegetable oil spray. Place a piece of parchment paper on the bottom of the pan, ensuring it's large enough to cover the bottom and part of the sides so you can lift it out easily after baking. Spray the top of the parchment paper with vegetable oil spray.
- In a small bowl, combine the flour, cocoa powder, and salt. Set aside.¾ cup all-purpose flour½ cup unsweetened cocoa powder1 teaspoon fine salt
- In a large bowl, mix together the granulated and dark brown sugar. Remove ½ cup of the mixed sugar, and place it in a small pot.¾ cup granulated sugar¾ cup dark brown sugar
- Add the oil and butter to the pot with the ½ cup sugar. Place the pot on the stove over low heat until the butter melts and the sugar dissolves, stirring often. (This step helps ensure a crinkly brownie top.)¼ cup vegetable oil¼ cup unsalted butter½ cup sugar (from Step 3)
- In the meantime, use an electric mixer to beat together the remaining sugar in the bowl with the eggs, egg yolk, and vanilla extract, 30 seconds to 1 minute.2 large eggs1 large egg yolk1 teaspoon pure vanilla extract
- Slowly drizzle the melted sugar from the pot into the bowl that contains the beated sugar, eggs, and vanilla extract, using the mixer to blend it all together, about 1 minute.
- Gradually add the dry ingredients and chocolate chips to the wet ingredients, stirring everything with a spatula just until combined. Be careful not to overmix it.¾ cup semi-sweet chocolate chips
- Pour the batter into the prepared baking pan. Place the pan in the oven on the middle rack and bake for 30 minutes. Ovens vary, so you may need to bake your brownies for a little less or more.
- Allow the brownies to cool for at least 1 hour before removing from the pan and cutting them into nine squares. If you want a super clean cut, transfer the brownies to the freezer for about 20 to 30 minutes, then remove and cut. Afterward, you can store them at room temperature or in the refrigerator.