Description
Indulge in restaurant-grade brownies featuring a rich chocolate fudge center and chewy edges. This beginner-friendly recipe uses oil and less flour for ultimate fudginess and consistent results every time.
Ingredients
300g all-purpose flour
150g unsweetened cocoa powder
250ml canola oil (or 350ml melted coconut oil)
4 large eggs
300g granulated sugar
15g baking powder
12g salt
30ml vanilla extract
150g chopped walnuts (optional: substitute with chopped pecans or cocoa nibs)
Instructions
Prepare a 35cm×25cm (14in×10in) baking pan with parchment paper
Sift flour, cocoa powder, baking powder, and salt into a mixing bowl
Whisk sugar and oil in a large bowl until smooth
Add eggs one at a time, mixing thoroughly after each addition
Gradually fold dry ingredients into the wet mixture using a spatula
Stir in vanilla extract and mix until fully combined
Fold in chopped walnuts if using
Pour batter into the prepared pan
Bake at 180°C (350°F) for 30 minutes
Let cool completely before cutting into 16 squares
Notes
Use natural Dutch-process cocoa powder for the richest flavor
Room temperature eggs ensure a better emulsion
If using a convection oven, reduce temperature to 170°C (325°F) for even baking
Can substitute all-purpose flour with 300g 1:1 gluten-free flour
- Prep Time: 15
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American Classic