9×13-Inch Pan Brownies
Ingredients
Main Ingredients
unsalted butter (sliced)
226 g
semi-sweet chocolate (coarsely chopped)
113 g
granulated sugar
300 g
light brown sugar
100 g
large eggs (room temperature)
4 pcs
egg yolk (room temperature)
1 pcs
vegetable oil
28 g
pure vanilla extract
15 ml
all-purpose flour (spooned and leveled)
156 g
unsweetened Dutch-process cocoa powder
105 g
salt
6 g
semi-sweet chocolate chips
300 g
Instructions
Preheat oven
Preheat the oven to 177°C and line a 9×13-inch metal baking pan with parchment paper, leaving an overhang to lift out the finished brownies. Set aside.
Melt butter and chocolate
In a small microwave-safe bowl or liquid measuring cup, combine the butter and chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool.
Beat sugar and eggs
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, combine the granulated sugar, brown sugar, and eggs. Beat on medium-high speed until the sugar begins to dissolve and the mixture is pale and ribbon-y, about 4 minutes.
Combine wet ingredients
Pour the warm melted butter/chocolate into the bowl with the sugar/egg mixture, add the oil and vanilla, and beat or whisk to combine.
Sift dry ingredients and add chips
Using a fine mesh sieve, sift the flour, cocoa powder, and salt into the batter, then whisk or beat on low speed until combined. Fold in the chocolate chips. The batter will be very thick. Spread evenly into the prepared pan.
Bake the brownies
Bake for 30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If the toothpick is completely coated in wet batter, return the brownies to the oven for 2 more minutes. If the toothpick comes out with moist crumbs, the brownies are done. Err on the side of under-baking, as the brownies will continue to set as they cool.
Cool and cut brownies
Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by using the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
Original recipe
Storage
Store in an airtight container. Freeze individually wrapped for up to 30 days.
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