Makes 16
- 12 tablespoons unsalted butter
- 1 1/2 cups light brown sugar
- 2 tablespoons water
- 1/4 cup vegetable oil
- 3/4 cup Dutch cocoa powder
- 1 teaspoon fine salt
- 2 large eggs, cold
- 1 large egg yolk, cold
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1 cup semisweet chips, chilled
- Preheat the oven to 325*F with a rack in the center.
- Grease a 9” square pan and line with parchment.
- Melt the butter in a medium saucepan over medium heat and then stir in the light brown sugar and 2 tablespoons of water until combined.
- Bring to a simmer and then reduce the heat to low and simmer for 5 minutes.
- Pour into a large heatproof bowl and then whisk in the oil.
- Set aside for 5 minutes to cool.
- Stir in the cocoa powder and the salt; the mixture may look grainy and broken- that is okay.
- Whisk in the eggs, yolk, and vanilla until smooth, about 1 minute, then use a spatula to stir in the flour and chocolate chips.
- Pour into the prepared pan and smooth the top.
- Bake for 36-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool completely before removing from the pan and slicing.
Use a high-quality Dutch process cocoa for the best flavor. For super sharp cuts, chill the cooled brownies for 1 hour before slicing.