A couple of weeks ago I posted a photo of a batch of brownies, and I was flooded with requests for the recipe. I get it — as much as I love tinkering with flavors and techniques, hands down the dessert I crave most often is a good old brownie.
I realize that what constitutes a good brownie varies tremendously from person to person, which is why this is the millionth brownie recipe on the internet. To me, a good brownie is crackly-topped, chewy but tender, and deeply chocolatey. Oh, and well-salted.
These brownies check all those boxes for me. I still have some tweaks I want to try so I won’t go as far as to call them “perfect,” but for the time being this is the batch to beat.
- Both butter and oil for a mix of flavor and moisture
- Both cocoa powder and melted chocolate, the first for a rich chocolate flavor and the second for texture and that crackly top
- A touch of brown sugar for moisture, flavor, and chew
- A modest amount of flour to keep things from getting too cakey, but enough so we’re not completely in fudge territory
- Espresso powder to enhance the chocolate flavor
- The eggs and sugar are whipped together to provide structure and also to aid in getting that crackly top
- Baked in an 8×8 square pan for thick, non-wimpy brownies
This recipe is the result of a lot of tinkering, which is why the measurements are a bit weird. I developed it using gram measurements (I bake by weight 99.9% of the time), but the cup measurements are below as well — just know I haven’t tested them myself.
To great brownies!
Really Good Brownies
Makes one 8×8 pan
- 85g (6 Tbsp) unsalted butter
- 75g neutral vegetable oil (I used grapeseed)
- 85g (3 oz) bittersweet chocolate, chopped (I like Callebaut 70%)
- 100g (3/4 c + 2 tsp) AP flour
- 57g (2/3 c) Dutch process cocoa powder, sifted if lumpy
- 169g (3/4 c + 1 Tbsp) granulated sugar
- 56g (1/4 c + 1 tsp) brown sugar
- scant 1 tsp coarse kosher salt
- 3 large eggs
- 1.5 tsp vanilla extract
- 1 tsp espresso powder
- Flaky sea salt, for sprinkling
- Preheat oven to 350F. Line an 8×8 square pan with foil and lightly grease.
- In a medium saucepan, combine the butter, oil, and chocolate. Melt over low heat, then set aside to cool while you prepare the rest of the ingredients. In a small bowl, whisk together the flour and cocoa powder.
- Combine all ingredients from the sugar through the espresso powder in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low briefly to combine, then crank up the speed to medium high and continue whisking until the mixture is thick and pale (about 5 minutes).
- Reduce the speed to low and drizzle in the butter-chocolate-oil mixture. Once incorporated, add the flour-cocoa mixture, mixing just to combine. Use a silicone spatula to stir from the bottom of the bowl to make sure everything is well-mixed and there are no pockets of unincorporated flour.
- Pour into the prepared pan, sprinkle generously with flaky sea salt, and bake until the top is cracked and glossy and a toothpick inserted in the middle comes out with a few wet crumbs (not raw brownie batter, but not completely dry), about 25-30 minutes (start checking at 20 minutes — baking these just the right amount of time is critical to getting the right texture!).
- Allow brownies to cool completely before slicing. Store leftovers in an airtight container, or freeze for later. (I actually like chilling my brownies in the fridge for an hour before eating — I find this gives them the perfect amount of chew!)