1/2cupplus 2 tablespoons (140 grams) vegetable oil (I use corn oil)
2eggs
2egg yolks
1tspvanilla bean paste or 2 teaspoons vanilla extract
2 1/2cups(496 grams) granulated sugar
1 3/4cups(248 grams) bread flour (or all purpose*)
1teaspoonsalt
Instructions
Preheat oven to 350 degrees.
Prepare a 9 x 13 baking dish with parchment paper & spray with nonstick baking spray. Leave an over hang for easy removal.
In a small microwave safe bowl, melt the butter for 30 seconds then stir until all butter is melted. Set aside.
In a large microwave safe bowl, heat the water in the microwave until boiling, around 3 minutes.
Remove the bowl from the microwave and whisk in the cocoa powder until smooth. Stir in the chocolate chips and whisk until all are completely melted and mixture is smooth. Whisk in the butter & oil and continue stirring until smooth. (Notice a pattern here?) Add in the eggs, yolks and vanilla and whisk until (you guessed it….smooth.) Add in the sugar-you know the rest. Add the flour and salt and with a rubber spatula, fold in until fully incorporated. You don’t want to beat this in-but there also should be no lumps remaining.
Spread into your prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. If the toothpick comes out with wet brownie mix, give it 3-5 minutes more and check again.
Once brownies are done, let them cool in the pan for 10 minutes, then remove to cool completely on a wire rack.
Notes
*For the butter, heat for 30 seconds in the microwave. Butter should be partially melted, then stir together to melt the remaining pieces. Butter should NOT be scalding hot and separating, it should be smooth and warm. *For the chocolate chips-unsweetened chocolate can also be used here if you prefer. I like the added sweetness the chocolate chips provide. If you’re using unsweetened chocolate, chop the pieces into tiny slivers before adding to the water & cocoa mixture for easier melting. *All purpose flour can be used instead of bread flour, but for the chewiest brownie, bread flour is a must! The higher protein bread flour allows for a chewy texture in baked goods.