FUDGY CHOCOLATE BROWNIES

These homemade brownies are made with simple pantry ingredients, no melted chocolate, no mixer, and no complicated steps. The batter comes together in two bowls, then bakes until the edges are set and the middle stays moist. If you enjoy brownies that are dense, chewy, and packed with chocolate flavour, this is the recipe to keep.

INGREDIENTS

• 1 1/2 cups granulated sugar

• 3/4 cup all-purpose flour or maida

• 2/3 cup cocoa powder, sifted if lumpy

• 1/2 cup powdered sugar, sifted if lumpy

• 1 teaspoon corn flour, optional

• 1/2 cup dark chocolate chips

• 3/4 teaspoon sea salt

• 2 large eggs

• 1/2 cup extra-virgin olive oil

• 3 tablespoons water

• 1/2 teaspoon vanilla extract

INSTRUCTIONS

Start by preheating your oven to 165°C (325°F). Lightly grease an 8x8-inch square baking dish with cooking spray or butter, line it with parchment paper leaving an overhang on opposite sides for easy removal, and lightly grease the top of the parchment as well.

In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, powdered sugar, chocolate chips, and sea salt until thoroughly combined and free of lumps.

In a separate large bowl, combine the eggs, neutral vegetable oil, water, and vanilla extract, whisking vigorously for 1–2 minutes until the wet mixture turns smooth, slightly thickened, and uniform.

Pour the dry ingredients into the bowl with the wet mixture and fold gently with a rubber spatula using slow, sweeping strokes just until the flour streaks disappear—taking care not to overmix so the brownies stay dense and fudgy rather than cakey.

Scrape the thick batter into your prepared pan, spread it evenly into the corners, and smooth out the top. Bake on the middle rack for 40 to 45 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached rather than wet batter. Transfer the pan to a wire rack to let the brownies cool completely inside the dish before lifting them out by the parchment paper overhang to slice and serve.

Notes

• Use an 8-inch square pan for thick brownies.

• Cool fully before slicing for neat squares.

• Store in an airtight container for up to 3 days.

Tried this recipe? Read it, try it, post it and tag #rupzbakingexperiments on Facebook and Instagram.

And subscribe 👇 for latest updates !