Description
These Best Homemade Brownies are a rich, fudgy treat made with cocoa powder and dark chocolate chips, baked to perfection in an 8×8 baking dish. With a balance of sweetness from granulated and powdered sugar, and a hint of salt, these brownies offer an indulgently moist texture, perfect for any dessert craving or special occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder (sifted if lumpy)
- 1/2 cup powdered sugar (sifted if lumpy)
- 1/2 cup dark chocolate chips
- 3/4 teaspoons sea salt
Wet Ingredients
- 2 large eggs
- 1/2 cup canola oil or extra-virgin olive oil
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Lightly spray an 8×8 inch baking dish with cooking spray, then line it with parchment paper and spray the parchment as well to ensure easy removal of the brownies after baking.
- Mix dry ingredients: In a medium bowl, combine the granulated sugar, all-purpose flour, cocoa powder, powdered sugar, dark chocolate chips, and sea salt. If the cocoa powder or powdered sugar is lumpy, make sure to sift them first to avoid clumps.
- Mix wet ingredients: In a large bowl, whisk together the eggs, canola or olive oil, water, and vanilla extract until well combined and smooth.
- Combine mixtures: Sprinkle the dry ingredient mixture over the wet mixture. Stir gently until just combined; do not overmix as this can make the brownies tough. The batter will be thick and fudgy.
- Pour into pan and bake: Pour the thick batter into the prepared baking dish. Use a spatula to evenly smooth the top. Bake for 40 to 48 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs attached. Avoid overbaking to keep the brownies moist and fudgy.
- Cool and store: Allow the brownies to cool completely in the pan before slicing into 16 pieces. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Notes
- Using an 8×8 inch baking dish is critical; a larger dish will cause the brownies to overcook and become dry.
- Sifting cocoa powder and powdered sugar helps prevent lumps for a smoother batter.
- It is better to slightly underbake than overbake to maintain a fudgy texture.
- Brownies can be stored at room temperature or frozen for extended freshness.
- You can substitute canola oil with extra-virgin olive oil for a slightly different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 40-48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
