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Dark & Chewy Brownies

Chewy brownies

I’ve been working on brownie recipes for decades, and I’m done! This is hands down the best brownie recipe ever. It’s chewy, it’s chocolatey, it’s rich, and it’s delicious. Use the best cocoa and chocolate chips you can. I highly recommend Ghirardelli. Dutch process is best in this recipe. I prefer dark chocolate chips for the deeper chocolate flavor, but you can also use semi sweet. Espresso powder enhances chocolate, but if you’re opposed, you can leave it out. The secret ingredient here? Cornstarch. It acts as a binder, retaining moisture and intensifying the chewiness.

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Dark & Chewy Brownies

The ultimate rich, dark, chewy, and chocolatey homemade brownie! For best results, use high quality cocoa and chocolate chips.

Makes 9 to 12 servings

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 45 minutes


  • 1 1/4 cups sugar
  • 1/3 cup butter, melted
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup dutch-process cocoa powder
  • 3/4 cup dark chocolate chips
  • 1/2 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon espresso powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Special Equipment

  • 7 x 10 light-colored metal brownie pan

  • Directions

    1. Preheat oven to 325 F. Lightly spray a 7 x 19 metal brownie pan with oil. For easier release, also line with parchment paper.
    2. Add sugar, melted butter, oil, eggs, and vanilla to a large mixing bowl. Mix well with a large spoon.
    3. Stir in remaining ingredients until combined. Spread in prepared brownie pan.
    4. Bake 30 minutes or until a toothpick inserted in the middle comes out clean but for moist crumbs. Cool completely on a wire rack before cutting. Makes 9 large or 12 small brownies.

    Nutrition Info

    Calories: 281 calories
    Carbohydrates: 8.4 g
    Fat: 7.5 g
    Fiber: .2 g
    Protein: .4 g
    Sugar: 3.8 g

    All values are Per Serving.


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