These are truly the BEST brownies I have ever made or eaten. I’ve always made home made brownies (far preferring my own to a box mix).
This recipe?
This one wins HANDS down. They stayed soft and gooey/fudgey for a week! I realize it’s more steps than a typical homemade brownie recipe but I promise you it’s worth it! One of my besties asked for a batch of this for her birthday “cake”!
(If you don’t have the dry milk powder on hand – you can leave it out. I have started adding it to recipes like this as it adds so much depth and flavor to baked goods.)
Ingredients
- 1 cup unsalted butter
- 1/4 cup dry milk powder
- 1/2 cup dutch process cocoa powder
- 6 oz dark chocolate, chopped
- 3 Tbs vegetable oil
- 3 large eggs, room temp
- 1/2 cup packed light brown sugar
- 1 3/4 cups powdered sugar, lightly spooned/leveled into measuring cup (meaning not packed)
- 1 1/2 tsp vanilla extract
- 1/2 cups all purpose flour, lightly spooned/leveled into measuring cup
- 1/4 tsp salt
- 1 cup semisweet mini chocolate chips
Instructions
- Preheat oven to 350
- Lightly spray an 8x8 square pan with cooking spray. Press in parchment paper to cover bottom and up the sides with enough on the sides to pull it up/out of pan.
- Place butter in medium pan and whisk as it starts to bubble, don't allow to burn! After it starts to get slightly foamy, add in dry milk powder and continue to whisk. The mixture should start to brown after about 60 seconds. It will give off a nutty smell - add in cocoa powder at that point - continue to whisk until incorporated - cook for about 30-45 seconds. Remove from heat and add in the chopped chocolate and oil - whisk until smooth and silky. Set aside to cool.
- Whisk together eggs and brown sugar in large mixing bowl - until sugar is fully dissolved and mixture is no longer grainy. Whisk in the powder sugar until well combined. Mix in vanilla.
- When chocolate mixture is relatively cool (meaning not hot enough to cook egg mixture!) then fold into the eggs/brown sugar using a rubber scraper instead of whisk. Batter should be cool enough to fold in the chocolate chips at this point.
- Pour the batter in the parchment paper prepared pan. Spread evenly.
- Bake approx 27-32 minutes - or until no longer jiggly in the center and they have slightly pulled away from the sides. Do not overbake. Err on side of caution and pull out a minute or two earlier if you are unsure. They will continue to bake for a few minutes once removed from oven. I baked mine in a convection oven - they took about 27 1/2 minutes. If using conventional oven - this time frame increases.
- Also - DO NOT PANIC - they will rise up the sides of the pan but will not bake over!
- As soon as they have been removed from the oven - firmly holding both sides of the pan - whack the pan onto a heat proof countertop/surface a few times. This ensures the brownies compact in the pan - making them very fudgey and remaining moist.
- Let cool at room temperature on a trivet for 90 minutes.
- Remove from pan by lifting up both sides of the parchment paper. IF the brownies start to collapse in the middle, stop and leave in pan for at least another 30 minutes as they have not cooled enough yet.
- Slice into serving pieces as desired.
As always – ENJOY!