Gooey chocolate brownies (Print Version)

A soft, rich center with a crispy top makes these brownies irresistible. Loaded with chunks of melted chocolate to satisfy any sweet tooth.

# Ingredients:

→ Main Ingredients

01 - 1¼ cups granulated sugar
02 - 1 tablespoon real vanilla
03 - ¾ teaspoon fine salt
04 - 2 tablespoons cooking oil
05 - 4 large eggs, brought to room temp
06 - 1 cup cocoa powder (unsweetened, good quality)
07 - 1 cup regular flour
08 - 1 cup melted butter, cooled after melting
09 - 1 cup light brown sugar, tightly packed
10 - 7 oz chocolate pieces or chunks of chocolate

→ Optional Add-ins

11 - Peanut butter chips or more chocolate pieces
12 - Fruit that's dried (like raisins or cranberries)
13 - Chopped nuts (almonds, peanuts, pecans, or walnuts)
14 - Coconut (finely shredded)

# Steps:

01 - Turn on your oven and heat it to 175°C (350°F). Spray a bit of oil onto an 8×12-inch pan, then line it with baking paper and set aside.
02 - Mix melted butter, cooking oil, white sugar, and brown sugar together in a medium bowl. Beat them well until smooth and blended. Add in the eggs and vanilla, whisking until the color lightens up (takes about a minute).
03 - Sift salt, flour, and cocoa powder into your wet mixture. Carefully fold the powders into the wet base just until mixed through. Don't overmix—your texture could turn out dry and cake-like.
04 - Stir about ¾ of the chocolate pieces into the batter, spreading them around evenly if possible.
05 - Pour out the batter into your prepared pan and smooth the top evenly. Scatter the rest of the chocolate chunks across the top.
06 - Pop the pan in the oven and bake for 25-30 minutes if you'd like them gooier with a soft middle. For firm brownies, cook 35-40 minutes. They’ll still firm up a little after they’re out. A toothpick used for testing should have moist crumbs if fudgy, but come out clean for a firmer bake.
07 - Once out, let them rest in the pan about 15-20 minutes. Then lift them out using the parchment and leave them to cool completely before cutting into 16 squares. They'll set up more as they cool.

# Helpful Notes:

01 - If you'd prefer thicker bars, go for a 7×11-inch pan and bake for 40-45 minutes. Thinner? A 9×13-inch pan works, and bake for 18-20 minutes.
02 - Avoid overmixing after adding dry ingredients—too much air makes them more like cake than fudge.
03 - For even baking, use the top oven rack. Middle rack sometimes dries them out or burns the top surface.
04 - Brownies can sit out (room temp) for 3 days, last in the fridge for 5, or keep frozen up to 3 months. Thaw overnight in the fridge, then let warm up or microwave briefly before eating.

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