Dark Chocolate Brownies Recipe

Ingredients

• 1 cup Vegetable Oil (neutral oil, can substitute with canola oil)
• 2 cups Granulated Sugar (white granulated sugar)
• 0.75 cup Dutch‑Processed Cocoa Powder (special dark cocoa for deep flavor)
• 4 Large Eggs (room temperature)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1.75 cups All‑Purpose Flour (sifted)
• 2 cups Dark Chocolate Chips or Chunks (60%+ cocoa content, chopped if using chunks)

Instructions

1. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

2. Prepare Baking Pan

   Line a 9x13‑inch pan with foil or parchment paper and spray lightly with cooking spray.

   Time: PT3M

3. Mix Oil and Sugar

   In a mixing bowl, combine 1 cup vegetable oil and 2 cups granulated sugar. Whisk until fully incorporated.

   Time: PT3M

4. Incorporate Cocoa Powder

   Add 3/4 cup Dutch‑processed cocoa powder to the wet mixture and whisk until smooth and glossy.

   Time: PT2M

5. Add Eggs, Salt, and Vanilla

   Add 4 large eggs, 1 tsp salt, and 1 tsp vanilla extract. Whisk until the batter is thick and glossy.

   Time: PT3M

6. Fold in Flour

   Stir in 1 ¾ cups sifted all‑purpose flour just until combined. Do not overmix.

   Time: PT2M

7. Add Chocolate Chunks

   Fold in 2 cups dark chocolate chips or chunks until evenly distributed.

   Time: PT2M

8. Bake Brownies

   Pour batter into the prepared pan, smooth the top, and bake for 30 minutes at 350°F.

   Time: PT30M

   Temperature: 350°F

9. Cool and Serve

   Remove pan from oven and let brownies cool in the pan on a wire rack for 15 minutes before cutting.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g