Ultimate Brownies
Whether for a celebration, casual get-together, or late-night snack, these ultimate brownies are the perfect dessert for any occasion.
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Ultimate Brownies
Who doesn’t love a good brownie? Obvious question, but really, is there anyone who doesn’t? 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 could never achieve the consistency I was looking for. Most of the time, they were either too cakey or fudgy. I get it, brownies are supposed to be fudgy, but they were like homemade country fudge — too soft and creamy, with none of that slightly caramelized exterior I always look for. If you like your brownies with a similar consistency, along with that signature crinkly top, then 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 chose to add a good amount of dark brown sugar for that sometimes elusive chew. The result? Brownies that are a bona-fide hit whenever I make them!
Ingredients You’ll Need
- Vegetable Oil Spray
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Salt
- Granulated Sugar
- Dark Brown Sugar
- Canola or Vegetable Oil
- Butter
- Eggs
- Vanilla Extract
- Semi-Sweet Chocolate Chips
Why You’ll Love These Ultimate Brownies
They’re 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 they weren’t the same!)
They’re the perfect consistency of moist and chewy: Not too cakey and not too fudgy, these brownies are just right.
Pro Tips
Use the spoon and swoop method to measure the flour: Spoon the flour into the measuring cup and level the top with the straight edge of a knife instead of scooping up the flour with the cup 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 I swear 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 it all together.
If making these brownies for the holidays, dust with powdered sugar after the brownies have cooled for a more festive look.
Leftovers
Store in an airtight container at room temperature for up to two days. After that, transfer any leftovers to the freezer. Defrost them at room temperature or soften them individually in the microwave on high power for up to 20-ish seconds (Microwaves vary, so reheat the brownie in increments of 5 to 8 seconds and check for desired doneness.)
Ultimate Brownies
Ingredients
- Vegetable oil spray
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon table salt
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1/4 cup canola or vegetable oil
- 1/4 cup unsalted butter
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 325F. Spray an 8x8 nonstick baking pan with vegetable oil spray. Place a piece of parchment paper on the bottom of the pan, making sure it's large enough to cover the entire 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.
- In a large bowl, mix together the granulated and dark brown sugars. Remove 1/2 cup of the mixed sugars, and place it in a small pot.
- Add the oil and butter to the pot with the 1/2 cup sugar, and place on the stove over low heat. Gently heat through until the butter melts and the sugar dissolves (This step helps ensure a crinkly brownie top!)
- In the meantime, use an electric mixer to beat together the remaining sugar in the bowl with the eggs, egg yolk, and vanilla extract.
- Remove the pot with the melted sugar mixture from the heat. Slowly drizzle it into the bowl that contains the beated sugar, eggs, and vanilla extract, using the mixer to blend it all together.
- 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.
- Pour the batter into the prepared baking pan. Place the pan in the oven on the middle rack and bake for 30 minutes. Because all ovens vary, you may need to bake your brownies a little less or more. Also, if you want your brownies really fudgy, you'll likely need to bake them for less than 30 minutes.
- 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.