My Favorite Brownie Recipe

Are you a brownie lover?

There's a continual battle between brownies and chocolate chip cookies for the top spot on my favorite sweet treat list.

I've been testing brownie recipes for years to find the one that is my ultimate brownie. This is the recipe that I go to time and time again.

Best Ever Fudge Brownie Recipe

My Fudge Brownies

Now, I'm not talking about wanting a glammed-up brownie recipe. I want a brownie that is thick, chocolatey, and fudgy and has a crisp, shiny top. I want a brownie that can stand on its own in its simplicity. If this sounds like a brownie you would like, too, you'll want to keep reading.

Why You'll Love This Brownie Recipe

Butter and Oil: My recipe uses half butter and half vegetable oil in the batter. I have found that butter makes a dry crumb in baked goods. The addition of oil to this recipe results in a brownie that is very moist.

Brown Sugar and Granulated Sugar: A mixture of light brown sugar and granulated sugar creates a greater depth of flavor.

Mini Chocolate Chips/Chunks: Finally, to eliminate the chocolate chunks I don't like in my brownies, I chopped some chocolate chips. This also ensures a deep chocolate flavor.

A Double Recipe: The recipe makes a large batch of brownies. I cut my 13x9-inch pan of brownies into twenty-four substantial portions. That makes this recipe perfect for a potluck or a large party. They freeze well when wrapped individually in plastic wrap so you may want to make a batch and freeze the extras for another day.

This recipe satisfies the brownie lover in me. They are moist and tender with a crisp, shiny top. That's just the way I like them. I hope you'll like them, too.

Donna's Best Ever Fudge Brownies

Printer Friendly Recipe
Makes 24 large brownies

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups granulated sugar
2/3 cup light brown sugar
1 1/4 cups Dutch-process cocoa
1/2 teaspoon salt, 1 teaspoon if using unsalted butter
1 teaspoon baking powder
1 Tablespoon vanilla
4 large eggs, at room temperature
1 1/2 cups all-purpose flour
2 cups (12 oz. chocolate chips), chopped

Directions
Preheat oven to 350°F. Lightly grease a 9x13-inch pan. Line the pan with parchment paper overhanging the sides to make it easier to remove the brownies from the pan.

Use metal binder clips to hold the paper in place. Lightly grease the parchment paper.

Metal Binder Clips in the Kitchen

In a medium, microwave-safe bowl, melt the butter, then add the oil and sugar and stir to combine. Return the mixture to the microwave and heat briefly (1 ½ minutes), just till the mixture is hot, but not bubbling.

The batter will become shiny-looking while you stir it. Heating the butter and sugar a second time will dissolve more sugar and create a shiny top crust on your brownies.

Transfer the mixture to a mixing bowl.

Heat the Sugar Twice

Stir in the cocoa, salt, baking powder, and vanilla.

Add the eggs, beating until smooth.

Next, add the flour and chocolate chips, beating until well combined. Spoon the batter into the prepared pan.

Brownies Ready for the Oven

Bake the brownies for 35 minutes, until a cake tester or toothpick inserted in the center comes out almost dry (with a few crumbs clinging).

The brownies should feel set on the edges and in the center. After five minutes, loosen the edges with a knife or small spatula to help prevent the brownies from sinking in the center as they cool.

Cool completely before cutting.

Yummy Fudge Brownies

Are you in search of a perfect brownie recipe like me? I know that my favorite brownie won't necessarily be your favorite brownie. Give these brownies a try and let me know what you think.

More Dessert Squares Recipes

Caramel and Chocolate Ganache Brownies

Decadent Pecan Squares

Lemon Pie Filling Squares

Thank you for sharing this recipe on Facebook, Twitter, Pinterest, and Yummly.

Enjoy!

Comments

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