Dutch-processed cocoa powderor substitute 65g regular cocoa powder50 g
vanilla extract5 g
large eggs2
dark chocolate chipschopped and sifted
85-100 g
Steps
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1
Preheat the oven to 325°F (163°C) and grease an 8x8-inch metal pan with pan spray.
2
Whisk together the flour, baking powder, and salt in a bowl; set aside as the dry mix.
3
In a small saucepan over low heat, melt together the olive oil, butter, granulated sugar, and brown sugar until the butter is fully melted and sugars are mixed in; the texture will look sandy, which is normal.
4
Remove from heat, stir in the milk chocolate chips until melted, then transfer to a medium bowl and let cool for 3-5 minutes until warm but not hot.
5
Whisk the Dutch-processed cocoa powder into the warm chocolate mixture until smooth and lump-free.
6
Stir in the vanilla extract and eggs until combined, let the batter rest for 10 minutes to dissolve the sugar further, then whisk again for 30-60 seconds until silky.
7
Add the dry ingredients to the wet mixture and gently fold with a spatula just until combined, avoiding overmixing to prevent toughness.
8
Fold in the chopped and sifted dark chocolate chips until evenly distributed throughout the batter.
9
Pour the batter into the greased metal pan; instead of spreading it with a spatula, firmly tap the pan on the counter several times to level the batter.
10
Bake in the preheated oven (no convection) for about 35 minutes, checking doneness with an instant-read thermometer (202-205°F/95°C) or a cake tester.
11
Let the brownies cool completely in the pan for at least 60-90 minutes to let the texture and flavor fully develop before cutting.
PrimedTableBETA
