Thick Brownies

These thick brownies are dense, fudgy, and intensely chocolatey with crispy edges and a chewy center. Made with a high chocolate-to-flour ratio, butter, and a touch of oil, they deliver bakery-style thickness and rich cocoa flavor in every bite.

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Course: Dessert

Cuisine: American

Keyword: chewy brownies, fudgy brownies, homemade brownies, thick brownies

Prep Time: 15

Cook Time: 30

Total Time: 50

Servings: brownies

Calories: 220kcal

Author: Lila benett

Cost: 3

Equipment

8x8-inch baking pan
parchment paper
microwave-safe bowl
mixing bowls
rubber spatula
whisk
wire cooling rack

Ingredients

6 oz unsalted butter
6 oz dark chocolate (60-70% cocoa), chopped
2 tbsp neutral oil
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp fine sea salt
1/2 cup chocolate chips (optional)

Instructions

Preheat the oven to 350°F (175°C) and position the rack in the middle-lower third of the oven.
Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
Ensure the parchment paper sits flat in the corners of the pan.
Place the butter and chopped dark chocolate in a microwave-safe bowl.
Microwave in 30-second intervals, stirring between each interval, until smooth.
Continue stirring for 30 seconds to melt any remaining chocolate pieces.
Allow the mixture to cool for 2 minutes, then stir in the neutral oil.
Add the granulated sugar and stir until glossy and partially dissolved.
Lightly beat the eggs in a separate bowl.
Slowly add the eggs to the chocolate mixture while stirring constantly.
Stir in the vanilla extract until the mixture is smooth and glossy.
Whisk together flour, cocoa powder, baking powder, and sea salt in a separate bowl.
Create a small well in the center of the dry ingredients.
Pour the wet mixture into the dry ingredients.
Fold gently with a rubber spatula until no dry streaks remain.
Stop mixing once combined to avoid a cakey texture.
Fold in chocolate chips if using.
Transfer the batter to the prepared pan and smooth the surface.
Bake for 28 to 32 minutes.
Check for doneness with a toothpick; it should have moist crumbs attached.
Remove from the oven before the toothpick comes out completely clean.
Cool in the pan for 10 minutes.
Cut into 16 equal squares using a hot knife for clean slices.
Allow brownies to cool completely before serving.

Notes

Use room-temperature eggs for smooth incorporation and avoid overmixing after adding the flour. Check for doneness at 28 minutes and remove when a toothpick shows moist crumbs. An 8x8-inch pan is essential for achieving the signature thick texture.

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