I Perfected This Brownie Recipe After 100 Tries

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans can provide a similar texture.

Combine 100 g of all-purpose flour, 1 g of baking powder, and 4 g of salt in a bowl and whisk together.

Preheat the oven to 325°F.

In a small saucepan, add 30 g of olive oil, 85 g of unsalted butter, 150 g of white sugar, and 50 g of brown sugar. Stir over low heat until the butter is fully melted and the sugar is mixed in.

Add 100 g of milk chocolate chips to the saucepan and stir until melted. Allow the mixture to cool for 3 to 5 minutes until warm but not hot.

In a medium bowl, whisk in 50 g of Dutch processed cocoa until there are no lumps.

Add 5 g of vanilla extract and 2 large eggs to the bowl and whisk until the eggs are broken up and mixed in.

Let the batter sit for 10 minutes to allow the sugar to dissolve naturally.

Whisk the batter again for 30 to 60 seconds to dissolve any remaining sugar grains.

Add the dry mixture to the wet mixture and stir with a spatula until combined, being careful not to overmix.

Chop 85 to 100 g of dark chocolate chips in half and add them to the batter, stirring to combine.

Pour the brownie batter into a well-greased 8x8 metal brownie pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens