Homemade Fudgy Brownies

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5 from 1 vote

Fudgy brownies with the chew of a box mix, thanks to one tablespoon of cornstarch. Crackly top, dense center, 8x8 pan.

Prep Time15

Cook Time25

Cooling1

Total Time1 40

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

½ cup unsalted butter
3 tbsp neutral oil vegetable or grape seed oil
4 oz 70% dark chocolate, chopped
2/3 cup Dutch process cocoa powder
2 large eggs room temp
1 egg yolk
1 cup granulated sugar
½ cup powdered sugar
1½ tsp vanilla extract
½ cup all-purpose flour
1 tbsp cornstarch
½ tsp kosher salt
1 tsp instant espresso powder

Mix-ins

1/2 cup semi sweet chocolate chunks or chips (optional)
1/2 cup pecans or walnuts toasted and chopped (optional)
flaky sea salt for finishing

US Customary - Metric

Instructions

Preheat to 350°F. then line an 8x8-inch metal pan with parchment and set aside.
In a heatproof bowl, combine butter, chopped chocolate, and oil. Melt gently (microwave in 30 sec bursts or over a double boiler), then stir in cocoa powder and the espresso powder until smooth. Let it cool slightly.
½ cup unsalted butter, 3 tbsp neutral oil, 4 oz 70% dark chocolate, chopped, 2/3 cup Dutch process cocoa powder, 1 tsp instant espresso powder
In a large bowl, beat eggs, yolk, granulated sugar, powdered sugar, and vanilla on high speed for 3-6 minutes until thick, pale, and ribbon-y. This is where that shiny crackle top is born!
2 large eggs , 1 egg yolk, 1 cup granulated sugar, ½ cup powdered sugar, 1½ tsp vanilla extract
With the mixer on low, slowly pour in the slightly cooled chocolate-butter mixture.
Sift the dry ingredients into the brownie batter mixture. Gently fold into the batter with a spatula.
½ cup all-purpose flour, 1 tbsp cornstarch, ½ tsp kosher salt
Fold in the chocolate chips and nuts if using.
1/2 cup semi sweet chocolate chunks or chips, 1/2 cup pecans or walnuts
Pour the batter into the prepared pan, smooth the top, and tap the pan once on the counter. Bake 25 minutes, or until a toothpick comes out with moist crumbs
Let cool in pan for a little bit then prinkle with flaky sea salt while still warm, then cool completely in the pan before slicing.
flaky sea salt

Notes

The cornstarch ratio is one tablespoon per half cup of flour. That holds for any brownie recipe, not just this one, so if you have a scratch brownie you already love but wish were chewier, swap one tablespoon of the flour for cornstarch and leave everything else alone.

Pan conversions: 8x8 metal pan, 25 minutes. Loaf pan at half the recipe, 25 minutes. 9x13 at double, 30 to 33 minutes.

Nutrition