9×13-Inch Pan Brownie

By Sally's Baking Recipes · 70 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 9×13-inch metal baking pan with parchment, leaving overhangs to lift the brownies out. Set aside.
2. Melt the butter and chopped chocolate in a microwave-safe bowl in 30-second bursts, stirring after each, until smooth. Let cool slightly.
3. In a large bowl, beat the granulated sugar, brown sugar and eggs on medium-high speed for about 4 minutes, until pale and thick enough to form ribbons.
4. Pour the melted butter and chocolate into the sugar and egg mixture. Add the oil and vanilla and mix until combined.
5. Sift the flour, cocoa powder and salt into the batter and mix on low speed until combined. Fold in the chocolate chips. The batter will be very thick. Spread it evenly in the pan.
6. Bake for 30 minutes, then insert a toothpick into the centre. If it comes out coated in wet batter, bake 2 more minutes. If it comes out with moist crumbs, the brownies are done. A completely clean toothpick means they are overbaked.
7. Cool completely in the pan on a rack. Lift the brownies out using the parchment overhangs, then cut into squares on a board with a sharp knife.
8. Store leftovers covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggBrown sugarChocolateChocolate chip