BEST BROWNIES Ever

These are chewy, fudgy, gooey, chocolately and addicting. JUST what you want when you’re craving a brownie. I have another (very different) brownie recipe on this site that is also delicious but I’m 6 months pregnant and I wanted the REAL deal today. These are adapted from Tessa Aria’s recipe from Handle the Heat .

What you need:

5 Tablespoons salted butter (I love Vermont Creamery)
1 1/4 cups granulated sugar
1 tsp almond extract
3 eggs
3/4 cup unsweetened cocoa powder
1/3 cup sunflower oil
1/2 cup bread flour (To make gluten-free, GF Buckwheat Flour works well)
1 Tablespoon cornstarch or potato starch
1/4 tsp kosher salt
3/4 cup semi-sweet chocolate chips

*To make these Miso Brownies, simply add two heaping tablespoons on white miso paste and use vanilla extract instead of almond.

Preheat oven to 325 and line an 8x8 pan with parchment paper.

Melt the butter and sugar in the microwave until butter is melted (about a minute). Stir to combine. Whisk in eggs, almond extract, sunflower oil and cocoa powder. Using a wooden spoon or spatula stir in the flour, cornstarch, salt and then the chocolate chips.

Pour into 8x8 pan and bake for 28-30 minutes. Wait until they are fully cooled to cut. (Obviously I never EVER wait until they are cooled but I need to say that because it’s what you’re supposed to do). If you’re like me and need to dip in immediately, you’ll need a spoon because when they’re hot, they are more like molten chocolate pudding. I love how gooey and chewy these brownies are, but you can certainly bake then a few minutes longer if you want them less gooey and more set. Enjoy!

This is truly the only Brownie recipe you’ll ever need.

They have the crackly top and an insanely gooey center.