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9x13-Inch Pan Brownies

These irresistibly fudgy brownies are deeply chocolaty with a gooey center and slightly crispy edges, perfect for family gatherings or a sweet treat any time.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 1 cup unsalted butter Provides richness and moisture for fudgy brownies.
  • 8 oz semi-sweet chocolate Adds luxurious flavor and enhances sweetness.
  • 1 cup granulated sugar Sweetens the brownies.
  • 1/2 cup light brown sugar Adds richness and a hint of caramel flavor.
  • 4 large eggs Bind the ingredients and create a moist texture.
  • 1/2 cup vegetable oil Ensures a tender crumb.
  • 2 tsp vanilla extract Adds a warm, aromatic flavor.
  • 1 cup all-purpose flour Provides structure to the brownies.
  • 1/2 cup unsweetened Dutch-process cocoa powder Deepens the chocolate flavor.
  • 1/2 tsp salt Enhances and balances sweetness.
  • 1 cup semi-sweet chocolate chips Adds chunks of chocolate for extra gooeyness.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C). Line a 9x13-inch metal baking pan with parchment paper.
  2. In a small bowl, combine the butter and chopped chocolate. Microwave in 30-second increments, stirring until smooth. Let cool slightly.
  3. In a large bowl, beat together granulated sugar, brown sugar, and eggs on medium-high speed until pale and ribbon-like, about 4 minutes.
Baking
  1. Pour the slightly cooled butter and chocolate mixture into the egg mixture, adding oil and vanilla. Mix until just combined.
  2. Sift flour, cocoa powder, and salt into the batter. Mix on low until combined, then fold in the chocolate chips.
  3. Spread the thick batter evenly into the prepared pan using an offset spatula.
  4. Bake in the preheated oven for about 30 minutes. Test with a toothpick; if it’s coated in wet batter, bake for an additional 2 minutes. If moist crumbs cling, they are done.
Serving
  1. Remove from the oven and place on a cooling rack. Allow brownies to cool completely in the pan.
  2. Lift the brownies out using the parchment overhang, transfer to a cutting board, and cut into squares.

Notes

For best results, cool the brownies completely before cutting. You can store leftovers covered at room temperature for up to one week.