I Perfected This Brownie Recipe After 100 Tries

By Brian Lagerstrom · 45 min

Ingredients

Instructions

1. Preheat the oven to 325°F (163°C). Grease an 8x8-inch metal pan with pan spray.
2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
3. Over low heat in a small saucepan, combine the olive oil, butter, white sugar and brown sugar, stirring until the butter has melted and the sugars are mixed in. The mixture will look sandy.
4. Off the heat, add the milk chocolate chips and stir until melted; the mixture will still look grainy. Move to a medium bowl and let cool 3-5 minutes until warm but not hot.
5. Whisk the cocoa powder into the warm chocolate mixture until smooth and lump-free.
6. Stir in the vanilla and eggs and whisk until fully combined. Rest 10 minutes, then whisk again for 30-60 seconds until silky.
7. Add the dry ingredients to the wet and stir gently with a spatula until just combined. Do not overmix.
8. Stir in the chopped dark chocolate chips until evenly distributed. If you like, sift out any chocolate dust first.
9. Pour the batter into the prepared pan without spreading it with a spatula. Tap the pan firmly on the counter several times to level it.
10. Bake in the preheated oven (not convection) for 35 minutes. Check that an instant-read thermometer reads 202-205°F (95°C) or that a cake tester comes out with only minimal sticky batter.
11. Let the brownies cool in the pan for at least 60-90 minutes before cutting.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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