Best Ever Chewy Brownies
My BEST Ever Chewy Brownies are just as chewy as boxed brownies but with better chocolate flavor. One bowl recipe, ready in less than 1 hour. I've made this recipe over 200 times (no joke!).
A recipe from
Maria Arnold
Ingredients
Yields 9 servings
- 5 tablespoons unsalted butter (71 grams)
- 1 1/4 cups granulated sugar (249 grams)
- 2 large eggs plus 1 egg yolk, (cold)
- 1 teaspoon vanilla extract
- 1/3 cup neutral oil ((like vegetable or avocado)) (74 grams)
- 3/4 cup cocoa powder* (75 grams)
- 1/2 cup all-purpose flour, (measured correctly) (63 grams)
- 1 tablespoon cornstarch
- 1/4 teaspoon fine sea salt
- 3/4 cup semisweet chocolate chips (128 grams)
Method
5 steps
- 1
Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan** with foil or parchment paper and spray with nonstick cooking spray.
- 2
In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs and egg yolk, whisking vigorously for 1 minute. Whisk in the vanilla, then stir in the oil and cocoa powder.
- 3
With a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips.
- 4
Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.
- 5
Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.
From the family
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