Best Ever Chewy Brownies
User Reviews
4.9
Best Ever Chewy Brownies
Description
This recipe for Best Ever Chewy Brownies uses a combination of butter, sugar, eggs, vanilla, vegetable oil, cocoa powder, flour, cornstarch, salt, and chocolate chips to create a textured brownie batter. The inclusion of cornstarch helps yield a chewy rather than cakey crumb.
The batter is microwaved briefly to melt butter and sugar, then combined with eggs and vanilla before adding cocoa and dry ingredients, folding in chocolate chips last. Baking at 325°F in an 8x8 metal pan provides even heat for a moist, chewy center with crisp edges. Proper baking time is important to avoid overcooking and drying out the brownies.
The resulting brownies have a rich chocolate flavor with gooey pockets of melted chips. They firm up as they cool, with a pleasant chewiness suitable for slicing. The recipe can be doubled using a larger pan and slightly longer baking.
Using Dutch-processed cocoa powder is preferred but natural cocoa works as well. Metal pans are recommended over glass or ceramic for texture and cooking time consistency.
Ingredients
- 5 tablespoons unsalted butter 71 grams
- 1 1/4 cups granulated sugar
- 2 egg cold, large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Instructions
- 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.
- 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, egg yolk, and vanilla. Stir in the oil and cocoa powder.
- With a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips.
- 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.
- 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.
Notes
- Dutch-processed cocoa powder is recommended for best flavor, though natural cocoa powder will also work.
- For best results, bake brownies in a light-colored metal pan rather than glass or ceramic.
- Double the recipe in a 9x13 pan, adding a few extra minutes to the baking time as needed.
User Reviews
Overall Rating
4.9
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