These Fudgy Chocolate Brownies are every chocolate lover’s dream crackly on top, gooey in the center, and packed with deep cocoa flavor. Each bite melts in your mouth with a soft, chewy texture that’s impossible to resist. Perfect for parties, holidays, or an indulgent night in.
Ingredients
- 1 cup unsalted butter, melted and cooled
- 2 tablespoons vegetable oil
- 1 ¼ cups white sugar
- 1 cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- ¾ teaspoon salt
- 1 cup all-purpose flour
- 1 cup good-quality unsweetened cocoa powder
- 7 oz large chocolate chips or roughly chopped chocolate
Optional Add-Ins: walnuts, pecans, peanut butter chips, shredded coconut, or dried fruit.
Instructions
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Lightly grease an 8×12-inch baking pan with cooking spray and line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the melted butter, oil, and both sugars until smooth. Add eggs and vanilla, then beat until the mixture becomes lighter in color and slightly fluffy.
Step 3: Combine Dry Ingredients
Sift in the flour, cocoa powder, and salt. Gently fold the dry mixture into the wet ingredients until just combined—avoid overmixing to keep the brownies tender.
Step 4: Add Chocolate & Bake
Fold in ¾ of the chocolate pieces, then pour the batter into the prepared pan. Smooth the top and sprinkle the rest of the chocolate over it.
Bake for 25–30 minutes for fudgy brownies, or 35–40 minutes for a more set texture.
Step 5: Cool & Serve
Let the brownies cool for 15–20 minutes before lifting them out. Allow them to set completely before slicing into squares.
Store at room temp for up to 3 days or refrigerate for up to 5.
Enjoy every gooey, chocolate-filled bite!
Fudgy Chocolate Brownies
Equipment
- 8×12-inch baking pan Line with parchment for clean edges
- mixing bowls One medium for wet, one for dry
- Whisk or hand mixer Beat until lighter in color
- measuring cups and spoons Accurate measurements for best texture
- Parchment paper Helps lift brownies out cleanly
Ingredients
- 1 cup unsalted butter, melted and cooled
- 2 tbsp vegetable oil
- 1 1/4 cups white sugar
- 1 cup light brown sugar, packed
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 3/4 tsp salt
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder (good quality)
- 7 oz large chocolate chips or roughly chopped chocolate
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×12-inch pan, then line with parchment for easy lift-out.
- Whisk melted butter, oil, white sugar, and brown sugar until smooth. Add eggs and vanilla; beat until lighter in color.
- Sift in flour, cocoa powder, and salt. Fold gently until just combined; do not overmix.
- Fold in 3/4 of the chocolate. Spread batter in pan; sprinkle remaining chocolate on top.
- Bake 25–30 minutes for fudgy brownies or 35–40 minutes for a firmer set. Center should be just set; a toothpick should come out with moist crumbs.
- Cool in pan 15–20 minutes, lift out, cool to room temp, then slice into 16 squares.
- Store at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 3 months. Thaw overnight and serve, or warm briefly.