Homemade brownies that taste extra fudgy, have that beautiful crackly top and are ready in 10 minutes. So much better than a box and easily customized with different toppings for endless brownie flavors.
*** NOTE: this recipe has been updated on my blog. Some people were having issues getting that perfect crackly top, so I changed the mixing method to get perfect brownies every time. They are very similar recipes, just slightly different mixing methods. Please follow the recipe on my blog.
8 ounces (170 g) unsalted butter 1 cup 2 ounces (57 g) canola oil 1/4 cup 5 ounces (113 g) chocolate dark, semi-sweet or milk (I used a bar of chocolate or about 1 cup chocolate chips) 5 large (200 g) eggs 12 ounces (170 g) granulated sugar 1 1/2 cup 4 ounces (113 g) light brown sugar 1/2 cup packed 3 ounces (57 g) cocoa powder sifted (2/3 cup) 5 ounces (170 g) AP flour or cake flour for a more tender brownie (1 cup sifted) 2 teaspoons vanilla extract 1/2 teaspoon salt 6 ounces (170 g) chocolate chips 1 cup