The Only Fudgy Brownie Recipe You’ll Ever Need (Seriously)

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the sides. Grease the parchment paper as well.
2. 2

   In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder (if using). Set aside.
3. 3

   In a large, microwave-safe bowl or saucepan, melt the unsalted butter. Remove from heat and stir in the neutral oil. Pour this mixture into a separate large mixing bowl.
4. 4

   Add both the granulated sugar and the brown sugar to the butter and oil mixture. Whisk vigorously for about 1 minute until well combined and slightly dissolved.
5. 5

   Add the eggs, one at a time, to the sugar-butter mixture, whisking well after each addition. Stir in the vanilla extract. Continue whisking for another minute or so until the mixture is glossy and smooth.
6. 6

   Pour the dry ingredient mixture into the wet ingredients. Using a rubber spatula, gently fold until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
7. 7

   Gently fold in the chocolate chips or chopped chocolate until evenly distributed.
8. 8

   Pour the brownie batter into your prepared 9x13-inch baking pan, spreading it evenly. Bake for 28-32 minutes. The edges should look set, but the center should still be slightly wobbly. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
9. 9

   Let the brownies cool completely in the pan on a wire rack for at least 2-3 hours before lifting out with the parchment paper handles and slicing. Cooling completely is crucial for a truly fudgy texture.