BFB's - Best F* Brownies

If you’re a chocolate lover like me, then this recipe is for you!

I’ve tried countless brownie recipes and despite what the description claims, they are either too cakey or just pure fudge - which is still good, but it’s not a the kind of brownie I crave for.

After over a dozen trials and experiments, I decided to pair back my ingredients and reset, then boom, I created the perfect recipe…. and best of all - it’s super easy! These brownies have that thin and crispy top that immediately cracks as you bite into these delicious squares. The brownies are so soft and chewy that you feel the smack from your mouth, while getting those almost melted dark chocolate morsels in your mouth, intensifying the chocolate taste in your mouth. These are truly a manifestation of a guilty pleasure.

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What you need:

• 1/2 cup unsalted butter, (melted)

• 1 tablespoon cooking canola oil. 

• 1 1/8 cup sugar

• 2 large eggs

• 2 1/2 teaspoons vanilla extract

• 1/2 cup all purpose flour

• 1/2 cup unsweetened cocoa powder

• 3/4 cup of Ghirardelli bittersweet chocolate morsels 

• 1/4 teaspoon salt

The Deets:

• Preheat oven to 350°F.

• Lightly grease an 8-inch square baking pan with butter.

• Combine melted butter, oil and sugar together in a bowl. 

• Whisk well for about a minute. Add the eggs and vanilla; beat until its a light color for about 1 min. 

• Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until mix just enough to be combined, then combine the chocolate morsels (do NOT over beat as doing so well affect the texture of your brownies). 

• Pour batter into prepared pan, smoothing the top out evenly. 

• Bake for 20-25 minutes. 

• Test with a toothpick, the toothpick should come out dirty for fudge-textured brownies.

• Remove and allow to cool to room temperature before slicing into 16 brownies.