Description
These fudgy brownies are rich, moist, and packed with melted chocolate chunks for an indulgent treat. With a perfect balance of butter and cocoa, these brownies deliver a deep chocolate flavor and a soft, chewy texture. Easy to prepare and baked in a 9×13-inch pan, this recipe yields 24 generous servings perfect for sharing or satisfying a chocolate craving.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (melted then cooled)
- 2 Tablespoons vegetable oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1/2 Tablespoon vanilla extract
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Chocolate
- 8 ounces Hershey’s milk chocolate candy bars, chopped in large chunks, divided (OR milk chocolate chips)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease it well using non-stick spray to prevent sticking. Set aside this prepared dish for the brownie batter.
- Mix Wet Ingredients: In a large bowl, combine the melted and cooled salted butter, vegetable oil, granulated sugar, and light brown sugar. Stir these together until they are thoroughly mixed. Next, add in the eggs and vanilla extract, mixing until the batter is smooth and homogenous. You can do this mixing by hand with a spatula or use an electric hand mixer for ease.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Whisking helps to aerate and evenly distribute the dry ingredients. Gradually add the dry mix to the wet mixture, stirring gently just until combined. Avoid over-mixing as it can result in tougher brownies.
- Fold in Chocolate Chunks: Fold half of the chopped Hershey’s milk chocolate chunks into the batter, ensuring they are evenly distributed throughout. The batter will be thick at this point.
- Transfer and Top Batter: Pour the thick brownie batter into the prepared baking dish and spread it out evenly with a spatula. Sprinkle the remaining chocolate chunks evenly on top of the batter for extra chocolaty bursts.
- Bake the Brownies: For soft and fudgy brownies, bake in the preheated oven for 22 to 25 minutes. If you prefer brownies that are more set and a little firmer, extend the baking time to 30 to 35 minutes. Keep an eye on the brownies to prevent over-baking.
- Cool Before Serving: Once baked, carefully remove the brownies from the oven and allow them to cool in the pan for at least 1 hour. Cooling helps them set properly for clean cuts. After cooling, slice into 24 pieces and serve your indulgent fudge brownies.
Notes
- Do not over-mix the batter once the flour mixture is added to avoid dense brownies.
- You can substitute Hershey’s milk chocolate chunks with milk chocolate chips if preferred.
- For deeper chocolate flavor, consider using Dutch-processed cocoa powder instead of natural cocoa.
- Storage: Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To reheat, warm in the microwave for 10-15 seconds to enjoy gooey chocolate.
