Best Ever Chewy Brownies (Print Version)
# Ingredients:
01 -
71 grams unsalted butter
02 -
249 grams granulated sugar
03 -
2 large eggs plus 1 egg yolk, cold
04 -
1 teaspoon vanilla extract
05 -
74 grams vegetable oil
06 -
75 grams unsweetened cocoa powder
07 -
63 grams all-purpose flour
08 -
1 tablespoon cornstarch
09 -
1/4 teaspoon salt
10 -
128 grams semisweet chocolate chips
# Instructions:
01 -
Preheat the oven to 163°C (325°F). Line an 8x8-inch light-colored metal pan with foil or parchment paper and spray with nonstick cooking spray.
02 -
In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted.
03 -
Whisk in the eggs, egg yolk, and vanilla. Stir in the vegetable oil and cocoa powder.
04 -
Using a rubber spatula, stir in the all-purpose flour, cornstarch, and salt until combined. Then stir in the semisweet chocolate chips.
05 -
Spread the brownie batter evenly into the prepared pan. 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.
06 -
Let the brownies cool completely to solidify before cutting and serving.
07 -
Store brownies in an airtight container at room temperature for up to 3 days. Serve warm for gooey brownies, at room temperature for chewy brownies, or chilled for a fudgy texture.
# Notes:
01 -
I recommend using Dutch-processed cocoa powder for a richer flavor, but natural unsweetened cocoa powder is also an acceptable substitute.
02 -
Do not use a glass or ceramic pan as it may affect the brownie texture and baking time.