Best Homemade Brownies
Fudgy homemade brownies baked in an 8x8-inch pan.
Servings: 16 servings
Ingredients
Ingredients
- 1 1/2 cupsgranulated sugar*
- 3/4 cupall-purpose flour
- 2/3 cupcocoa powder sifted if lumpy
- 1/2 cuppowdered sugar sifted if lumpy
- 1/2 cupdark chocolate chips
- 3/4 teaspoonssea salt
- 2 large eggs
- 1/2 cupcanola oil or extra-virgin olive oil**
- 2 tablespoonswater
- 1/2 teaspoonvanilla
Instructions
Instructions
- Preheat the oven to 325°F. Lightly spray an 8x8-inch baking dish (do not use a 9x9-inch dish) with cooking spray. Line the pan with parchment paper, leaving an overhang on two sides for lifting, and spray the parchment.
- In a medium bowl, combine 1 1/2 cups granulated sugar, 3/4 cup all-purpose flour, 2/3 cup cocoa powder (sift if lumpy), 1/2 cup powdered sugar (sift if lumpy), 1/2 cup dark chocolate chips, and 3/4 teaspoon sea salt. Stir to distribute evenly.
- In a large bowl, whisk together 2 large eggs, 1/2 cup canola oil or extra-virgin olive oil, 2 tablespoons water, and 1/2 teaspoon vanilla until blended.
- Sprinkle the dry mixture over the wet mixture. Gently stir or fold with a spatula until just combined and there are no streaks of dry ingredients remaining; do not overmix.
- Pour the thick batter into the prepared pan and use a spatula to smooth the top evenly.
- Bake on the center oven rack for 40 to 48 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached. It’s better to remove the brownies toward the shorter end of the time than to overbake.
- Remove the pan from the oven and cool completely on a wire rack before lifting the brownies out using the parchment overhang and slicing.
- Store cooled brownies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Equipment
- 8x8 Baking Dish(this is the one I use so they don't overcook)
- Cooking Spray(I love this avocado oil one from Chosen Foods)
- Parchment Paper(this makes it so much easier to remove the brownies from the pan)
Notes
Notes
*If you'd like to reduce the sugar, I've had success with 1 cup granulated sugar instead of 1 1/2 cups.
**I like to use olive oil because it's what I keep on hand and I enjoy the pairing of olive oil with chocolate. Keep in mind that you will taste it here. For a more neutral flavor, use canola oil.
***When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to cool completely, about 2 hours, before you slice into them to give them a chance to set up. They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie, store them in the fridge.
*If you'd like to reduce the sugar, I've had success with 1 cup granulated sugar instead of 1 1/2 cups.
**I like to use olive oil because it's what I keep on hand and I enjoy the pairing of olive oil with chocolate. Keep in mind that you will taste it here. For a more neutral flavor, use canola oil.
***When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to cool completely, about 2 hours, before you slice into them to give them a chance to set up. They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie, store them in the fridge.