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brownies
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Rich and Fudgy Brownies

There’s something about a pan of rich, fudgy brownies fresh out of the oven that just feels like home. The crackly top, the deep chocolate aroma, the way each bite melts into pure indulgence… this is that kind of brownie. We’re talking layers of chocolate on chocolate, brought together with browned butter for a deep, nutty richness that takes things to another level. What makes these brownies special is the balance. They’re dense without being heavy, gooey without falling apart, and loaded with a mix of chocolate chunks and chips that create pockets of melty goodness in every bite. It’s the kind of dessert you savor slowly, preferably warm, with a scoop of vanilla ice cream melting right into the center and a drizzle of caramel cascading over the top. Whether you’re baking for a cozy night in or showing off for a crowd, these brownies deliver every single time. Just like that.
Author: kingcooks

Ingredients

  • 3 large eggs
  • 3/4 cup dark brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate chunks
  • 1/3 cup dark chocolate chips
  • 1/3 cup milk chocolate chips
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup vegetable oil
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract or paste
  • 1/4 tsp salt

Garnish

  • 1/2 cup chocolate chips or chunks

Toppings

  • Vanilla ice cream
  • Caramel sauce

Instructions

  • In a large bowl, rehydrate the cocoa by combining it with the vegetable oil. Whisk and set aside for 10-12 minutes once incorporated.
  • To a saucepan over medium-low heat, add the butter and allow it to brown while continuously whisking. The browning process should take 4-5 minutes.
  • Once you see the brown bits forming at the bottom of the pot ad the butter gets foamy, add white sugar and dark brown sugar.
  • Now that the sugars and butter are blended together, turn the heat off and whisk in all the chocolate chips.
  • Once combined, set aside to come to room temperature.

Assemble

  • Now that the chocolate sugar butter mixture has cooled down some, whisk it into the rehydrated cocoa powder.
  • Now, mix in the eggs one by one, whisking each into the batter before adding the next.
  • Then, add the vanilla extract or paste, followed by the flour, cornstarch, and salt.
  • Switch to a spatula and fold in the dry ingredients.
  • Lastly, fold in the chocolate chunks.
  • Preheat the oven to 320°F.
  • Transfer the batter to an 8x8 parchment-lined baking pan.
  • Spread out evenly and place at the middle rack of the oven.
  • Bake for 35 minutes or until the top has a light flaky layer and it produces a soft crumb using the toothpick test.
  • Once baked, set on the counter to cool for 20-30 minutes.
  • When it’s time to serve, cut and enjoy with a side of vanilla ice cream and a drizzle of caramel sauce.
  • Enjoy!