Ingredients
Equipment
Method
Step 1: Prep the Pan & Preheat the Oven
- Preheat your oven to 350 degrees F (175 degrees C). Line a 9x9-inch baking pan with parchment paper, making sure to leave an overhang on two sides. Lightly spray the parchment paper with non-stick baking spray and set the pan aside.
Step 2: Sift Dry Ingredients
- In a large bowl, sift together the all-purpose flour, baking powder, salt, unsweetened cocoa powder, and espresso powder (if using). Set this bowl aside.
Step 3: Melt Fats and Sugar
- In a medium saucepan, combine the unsalted butter, oil, and 1/3 cup of the granulated sugar. Heat this mixture over medium heat, stirring frequently, until the butter is completely melted. Remove from heat and allow to cool slightly to 120-130 degrees F (49-54 degrees C).
Step 4: Whisk Eggs & Sugar
- In a separate large mixing bowl, combine the two large eggs, the additional large egg yolk, vanilla extract (if using), and the remaining granulated sugar. Whisk vigorously for about 30 seconds until well combined and slightly foamy.
Step 5: Emulsify Wet Ingredients (The Unique Twist!)
- Slowly pour the slightly cooled warm butter mixture into the egg mixture, a little at a time, while whisking constantly and vigorously. This creates a stable emulsion and prevents the eggs from scrambling.
Step 6: Combine Wet & Dry
- Add the sifted dry ingredients and the chocolate chips to your wet mixture. Using a rubber spatula, slowly and gently stir the batter until just combined, stopping as soon as the last trace of flour disappears. Do not overmix.
Step 7: Bake
- Scrape the brownie batter into your prepared 9x9-inch pan and smooth the top. Bake for 28 to 30 minutes at 350 degrees F (175 degrees C), until edges are firm, top is beautifully shiny and slightly cracked, and the center has a slight wiggle. A toothpick inserted into the center should come out with moist crumbs.
Step 8: Cool Completely
- Once baked, place the pan directly onto a cooling rack. Allow the brownies to cool completely for several hours before attempting to slice them for ultimate fudginess and clean cuts.
Nutrition
Notes
For the best results, use high-quality cocoa and always cool brownies completely before slicing to ensure optimal fudginess and clean cuts. Store at room temperature in an airtight container for 3-4 days, or freeze individual squares for up to 3 months. Sprinkle with flaky sea salt for an extra touch. Nutrition information is estimated based on common ingredients and serving sizes and may vary.