Thick & Chewy Chocolate Brownies with Oil
Thick and chewy and packed with chocolate flavor, these Ultimate Chewy Chocolate Brownies will become your new go-to brownie recipe!
Servings: 16 servings
Calories: 360kcal
Ingredients
Chocolate brownie base
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons espresso powder optional
- ⅔ cup boiling water
- ⅓ cup semi-sweet chocolate chips
Wet ingredients
- 4 tablespoons unsalted butter melted
- ⅔ cup vegetable oil
- 2 large eggs
- 2 large egg yolks room temperature
- 1 tablespoon vanilla extract
- 2 cups granulated sugar
Dry ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon salt
Mix-in
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350ºF.
- Line an 8×8-inch square baking pan with parchment paper, allowing excess to overhang pan edges. Set aside.
- In a large bowl, whisk together the cocoa powder, espresso powder (if using), and boiling water until smooth.⅓ cup unsweetened cocoa powder, 1 ½ teaspoons espresso powder, ⅔ cup boiling water
- Add ⅓ cup chocolate chips and whisk until chocolate is melted.⅓ cup semi-sweet chocolate chips
- Whisk in melted butter and oil. (Mixture may look curdled.)4 tablespoons unsalted butter, ⅔ cup vegetable oil
- Add eggs, egg yolks, and vanilla and continue to whisk until smooth.2 large eggs, 2 large egg yolks, 1 tablespoon vanilla extract
- Whisk in sugar until fully incorporated.2 cups granulated sugar
- Add flour and salt and mix with rubber spatula until combined.1 ¾ cups all-purpose flour, ¾ teaspoon salt
- Fold in remaining 1 cup chocolate chips.1 cup semi-sweet chocolate chips
- Scrape batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, 50-60 minutes.
- Using parchment overhang, lift brownies from the pan. Return brownies to the wire rack and let cool completely, about 1 hour. Once cool, cut into 16 squares and serve.
Video
Notes
- For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the heat retention of the glass can lead to overbaked brownies).
- Store cooled brownies at room temperature wrapped tightly in plastic wrap or covered tightly with foil for up to 5 days.
- Wrap tightly in plastic wrap and freeze for up to 3 months. Defrost by leaving brownies at room temperature and/or warming gently in a 350ºF oven for 10 minutes.
- Recipe adapted from Cook’s Illustrated.
Nutrition
Serving: 1 brownie | Calories: 360kcal | Carbohydrates: 45g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 121mg | Potassium: 143mg | Fiber: 2g | Sugar: 31g | Vitamin A: 157IU | Calcium: 21mg | Iron: 2mg
