Back. Pocket. Double. Chocolate. Fudge. Brownies.
When it comes to brownies, I don’t really like experimenting too much. I like classic, traditional brownies. And this is the ultimate recipe to have in your back pocket when you want a no-fuss, absolutely decadent, and in my eyes “perfect,” brownie.
I used both cocoa powder and semi-sweet chocolate for an intense chocolate flavor. The recipe is also fairly light on the flour, so the finished product comes out somewhat of what you would get with a flourless chocolate cake. Super rich, soft, and extra fudgy.
These brownies are actually kind of hard to keep together, which is what I love about them. They have this slight crinkly top and then the rest just melts in your mouth.
I am truly obsessed. I’ve made them three times already.
I hope you love these fudge brownies, and that this recipe becomes your go-to that you make over and over again.
- 1 cup flour
- 1 cup cocoa (or cacao) powder
- ½ tsp kosher salt
- 4 eggs
- 2 ¼ cups sugar
- 2 sticks butter, melted
- 2 tbsp safflower oil (or any neutral oil)
- 1 tbsp pure vanilla extract
- 12 oz semisweet chocolate chips
- flaky sea salt (optional)
- Preheat the oven to 350F. In a mixing bowl, whisk together the flour, cocoa (or cacao) powder, and salt. Set aside. In a separate, large mixing bowl, whisk the eggs. Add the sugar and whisk aggressively until well incorporated. The mixture should be thick and pale yellow. Mix in the melted butter, oil, and vanilla extract. Pour the dry ingredients into the mixture, whisking until incorporated. Lastly, fold in the chocolate chips.
- Pour the brownie batter into a greased 9x13” baking dish, using a rubber spatula to scrape every last bit of batter from the bowl. Spread the batter into an even layer. Bake the brownies for 30 minutes. Sprinkle with a little flaky sea salt when they come out of the oven. Let cool and cut the brownies into squares. Or, eat them warm out of the oven!