The BEST Brownies

eyedocbakes

This brownie recipe is sooo good, I just keep making it on repeat the last few months. It’s kinda wild to have a food blog and not have an amazing brownie recipe. Well – I finally made it. These are the absolute best brownies ever. They are fudgy, and soft, and chocolate-y, with the perfect crackly top; the most decadent, indulgent brownies you’re gonna make. I had posted them on my reels on instagram, but never got around to typing them up in a post. So, without further ado – here they are! They are ONE BOWL and only take about 30 minutes. Make them now!

What You’ll Need. . . 

unsalted butter

vegetable oil

granulated sugar

eggs

vanilla extract

chocolate chips (mini and regular)

flour

cocoa powder

baking soda

salt

Place your butter in a microwave safe medium sized bowl and microwave 20-30 seconds until melted. Remove and mix in the vegetable oil and whisk in the sugar. Make sure the mixture is not too hot. If it is, wait a few minutes. Next add in the eggs and vanilla and continue whisking. In a microwave safe glass melt mini chocolate chips in 30 second intervals until melted – mix in between microwaving. Let cool a couple minutes, then whisk into your batter. Now you’ll add the flour, cocoa powder, baking soda, and salt into the batter. Switch to a rubber spatula. Fold the dry ingredients into the batter until just combined – do not overmix. Now fold in the regular sized chocolate chips. Preheat your oven to 350F. Prepare your 8×8 inch square pan. I like to butter it, then line the pan with parchment paper. Pour the batter in and smooth it out. Bake for 30-35 minutes, until the top is crinkly, but it is no longer wiggly in the middle when you move the pan. You do want some movement, so that it can be soft and fudgy. Remove and let cool completely before cutting into squares and eating. 

Some Notes. . . 

  1. You an use regularly sized chocolate chips instead of mini ones – I still use 1/2 cup. 
  2. Make sure to let the brownies cool completely if you want a clean cut – otherwise they are very soft in the middle and difficult to cut neatly. If you don’t mind a little mess – these are gooey perfection while still cooling – so go ahead and enjoy! 

If you liked this recipe, you might want to try. . . 

  1. S’mores Pretzel Cookies
  2. Funfetti Marshmallow Cookies

Tried this recipe?

Don’t forget to tag me on instagram @eyedocbakes if you made this, I’d love to see it! You can also share my recipe on Pinterest and Facebook if ya love it, and sign up for our e-mail list to never miss a new recipe!

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The Best Brownies

Super fudgy brownies, with a perfect crackly top. You won't be able to stop eating these!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: brownies

Equipment

  • 8x8 inch square baking pan

Ingredients

  • ½ cup +2 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • ½ tbsp vanilla extract
  • ½ cup mini chocolate chips
  • ¾ cup flour
  • ¼ cup cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup regularly sized chocolate chips

Instructions

  • Melt your butter in a medium sized bowl in the microwave for 20-30 seconds until melted. Remove and mix in the vegetable oil and then whisk in the sugar. Make sure the mixture is not too hot. If it is, wait a few minutes.
  • Add in the eggs and vanilla and continue whisking. In a microwave safe glass melt mini chocolate chips in 30 second intervals until melted - mixing in between microwaving. Let cool a couple minutes, then whisk into your batter.
  • Add the flour, cocoa powder, baking soda, and salt into the batter. Switch to a rubber spatula. Fold the dry ingredients into the batter until just combined - do not overmix. Now fold in the regular sized chocolate chips. Preheat your oven to 350F. Prepare your 8x8 inch square pan. I like to butter it, then line the pan with parchment paper.
  • Pour the batter in and smooth it out with the rubber spatula. Bake 30-35 minutes, until the top is crinkly, but it is no longer wiggly in the middle when you move the pan. You do want some movement, so that it can be soft and fudgy. Remove and let cool completely before cutting into squares and eating. Enjoy!

Notes

  1. You can use regularly sized chocolate chips instead of miniature - I still use 1/2 cup. 

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