If you're anything like me, and you thrive on chocolate decadence, try these cookie dough brownies - we'll just call them PMS Tamers and leave it at that...
❤️ Why you'll love this recipe
You don't even need a mixer for this easy, from scratch recipe! Just stir it together and you'll be munching on sigh-inducing, fudgy goodness in less than an hour.
🧾 Ingredients
- I use both melted butter and oil to give you the chewiest, fudgiest homemade brownies possible.
- Toasting the pecans before adding them to the batter gives them a little extra flavor and crunch but it's not absolutely necessary.
- Bittersweet chocolate chips or chunks work best in this recipe. Other types of chocolate get lost.
- Brown sugar helps to keep these moist and chewy!
- I used kosher salt - if you use table salt use a little less.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Mix butter, oil, sugar, and brown sugar until blended.
- Add the eggs one at a time.
- Mix the flour, salt, and cocoa.
- Stir into the butter mixture.
- Batter will be thick but runny.
- Stir in the pecans and chocolate chips.
- Spread into a greased 13x9-inch pan. Bake for 35-40 minutes. DON'T OVERBAKE!
- Remove from oven and let cool before cutting.
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
💭 Tips
If you like your brownies dense and chewy here are some tips to ensure that perfect texture!
Expert Tip: Don't overbeat the eggs. Too much air in the batter will make your brownies cakey.
- Always use all-purpose flour.
- Make sure your eggs are room temperature.
- Since this recipe uses melted butter and oil you can stir it together by hand - no need to use the mixer and chance making them tough.
- Don't use leavening like baking powder or baking soda - you don't want these brownies to rise.
- If you live in a very dry climate (or it's very dry the day you make them) add 1 egg yolk for extra moistness. Also if you live in a high altitude.
- Cocoa powder gives more chocolate flavor than baking chocolate.
- You can substitute regular cocoa for the extra dark cocoa but you lose some of the chocolaty-ness.
- Take them out of the oven when they are slightly underdone and let them cool completely for the gooey-est, chewiest brownies.
- If you line your baking pan with parchment, and let it hang over the edges, you can pull the brownies out when they are cool and easily cut them.
- Don't cut brownies until they have cooled completely. You can freeze them for 15-20 minutes to make cleaner cuts.
👩🏻🍳 Homemade brownie FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
It's all in the fat to flour ratio!
Chewy, fudgy brownies have more fat to flour than cakey ones do and they aren't leavened with baking powder or baking soda. Adding a little brown sugar also helps to create that to-die-for chewy texture. If you like your brownies fudgier then undercook them slightly.
Any light, flavorless oil is fine. Peanut oil (if there are no allergies) is my favorite. Vegetable oil is fine too. I use melted butter and oil in this recipe to keep them chewy and fudgy but also give them more flavor than using oil alone.
Brownies freeze well, either uncut in the pan or cut in individual sized servings and sealed in a vacuum sealer for long term storage. For short term storage just cover with plastic wrap and leave on the counter.
Another favorite...
You might also like these Oh Henry Bars.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
Brownies make people happy
Chewy, fudgy brownies are my favorite for taking to potlucks, sharing with neighbors, and once in awhile leaving a plate for my hardworking UPS guy or taking a big pan of them to our police and fire departments just to say "thanks'.
I had an aunt that left a pot of coffee on the stove for anyone who came to her door. The back door was always unlocked and the mailman would often pop in for a cup even when she wasn't there.
No matter how big a city is you and I have the ability to bring back that small town feeling by letting people know we see them and we care. Brownies make people happy!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Homemade Dark Chocolate Brownies
Equipment Needed
Ingredients
- 1-¼ cup butter, melted
- ¼ cup vegetable oil
- 2 ½ cups sugar
- ½ cup light brown sugar
- 4 eggs
- 1-½ cups flour
- 1 cup extra dark cocoa, do not substitute baking chocolate
- ½ teaspoon kosher salt
- 1 cup bittersweet chocolate chips, optional
- 1 cup pecans, optional
Instructions
- Cream sugar, brown sugar, melted butter, and oil until smooth.
- Add the eggs one at a time, beating well after each.
- Mix the flour, salt, and cocoa.
- Slowly stir into the butter mixture.
- Fold in pecans and chocolate chips.
- Spread into a greased 13x9-inch pan.
- Bake at 350 for 35-40 minutes, or until a toothpick inserted in the center comes out with moist batter and crumbs clinging to it. (start checking at 30 minutes) DON'T OVERBAKE!
- Remove from oven and let cool before cutting. For best cutting results freeze for about 20 minutes before cutting.
Notes
- Expert Tip: Don't overbeat the eggs. Too much air in the batter will make your brownies cakey.
- Always use all-purpose flour.
- Make sure your eggs are room temperature.
- Since this recipe uses melted butter and oil you can stir it together by hand - no need to use the mixer and chance making them tough.
- Don't use leavening like baking powder or baking soda - you don't want them to rise.
- If you live in a very dry climate (or it's very dry the day you make them) add 1 egg yolk for extra moistness. Also if you live in a high altitude.
- Cocoa powder gives more chocolate flavor than baking chocolate so try not to make that substitution.
- You can substitute regular cocoa for the extra dark cocoa but you lose some of the chocolaty-ness.
- Take them out of the oven when they are slightly underdone and let them cool completely for the gooey-est, chewiest brownies.
- If you line your baking pan with parchment, and let it hang over the edges, you can pull the brownies out when they are cool and easily cut them.
- Don't cut brownies until they have cooled completely. You can freeze them for 15-20 minutes to make cleaner cuts.
Nutrition
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Sharicka Long-oneill
Recipe calls for 1/2 tsp of salt but the ducting don't say when to add it...
Marye
with the dry ingredients.