World's Best Fudgy Brownies (Printer-Friendly)

Ultra-fudgy brownies featuring shiny crackly tops, chewy edges, and intense chocolate richness for a perfect treat.

# What You’ll Need:

→ Fats and Oils

01 - 1/2 cup unsalted butter, melted
02 - 1/4 cup vegetable oil

→ Sugars

03 - 3/4 cup granulated sugar
04 - 1/3 cup powdered sugar

→ Eggs and Flavoring

05 - 2 large eggs
06 - 1 large egg yolk
07 - 1 teaspoon vanilla extract

→ Chocolate and Cocoa

08 - 2 tablespoons Dutch-process cocoa powder
09 - 100 grams bittersweet or dark chocolate, chopped (about 3.5 ounces)
10 - 3/4 cup semi-sweet chocolate chips or chunks (optional)

→ Dry Ingredients

11 - 2/3 cup all-purpose flour
12 - 2 tablespoons cornstarch
13 - 1/4 teaspoon salt

→ Enhancers and Add-ins

14 - 1/2 teaspoon espresso powder
15 - 1/2 cup toasted walnuts or pecans, chopped (optional)

# Steps to Make This:

01 - Preheat oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a microwave-safe bowl, melt the butter, vegetable oil, and chopped bittersweet chocolate in 30-second intervals, stirring until smooth.
03 - Whisk the espresso powder and Dutch-process cocoa powder into the melted chocolate mixture to bloom the cocoa and intensify flavor. Set aside to cool slightly.
04 - In a separate large bowl, whisk granulated sugar, powdered sugar, and vanilla extract until thick, glossy, and lighter in color (about 3 to 6 minutes using a stand or hand mixer).
05 - Beat in the whole eggs and additional egg yolk to the sugar mixture until fully incorporated.
06 - Slowly fold the cooled chocolate mixture into the egg-sugar mixture until homogeneous.
07 - Sift together flour, cornstarch, and salt. Gently fold them into the batter using a rubber spatula, taking care not to overmix.
08 - Carefully fold in semi-sweet chocolate chips and toasted nuts if using.
09 - Pour batter into the prepared pan, smoothing the surface. Bake for 23 to 25 minutes until edges are set and a toothpick inserted in the center comes out with moist crumbs.
10 - Allow brownies to cool completely in the pan. For cleaner slicing, chill in the refrigerator briefly and wipe the knife between cuts. Serve plain or with ice cream.

# Additional Notes:

01 - Avoid overbaking to maintain fudgy texture; the center should remain slightly gooey.
02 - Using high-quality dark chocolate significantly enhances flavor depth.
03 - Mix sugars and eggs thoroughly to achieve the signature shiny, crackly crust.
04 - Cornstarch contributes to the chewy texture typical of classic fudgy brownies.

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