How To Make The Most Perfect Brownies (3 Ways)

In a medium bowl whisk together the flour, cocoa, salt and espresso powder. Set aside.

In a large bowl vigorously whisk together the sugar and melted butter until evenly combined and the sugar is most dissolved.

Whisk in the eggs, one at a time, making sure to fully incorporate the first egg before adding the second. Continue to whisk until the mixture is light in color and emulsified.

Whisk in the vanilla extract until just combined.

Mix in the flour mixture until just incorporated and the batter is smooth and glossy.

Fold in the dark chocolate.

Add the batter to the prepared baking pan and evenly spread it out to all the edges, ensuring the top is even and flat.

Bake for  35-40 minutes or until a toothpick inserted into the center comes out clean.

Let cool to room temp before cutting into 9 even brownies. Garnish with flakey sea salt and serve.

Preheat the oven to 350℉ (175℃). Line an 8x8” (20x20cm) metal baking pan with parchment and grease the entire pan. Set aside.

In a medium pot over medium heat add the butter and vegetable oil. Heat until the butter melts, stirring to combine the two ingredients. Remove from heat and keep warm.

In a medium bowl whisk together the flour, cocoa powder and salt until evenly combined. Set aside.

In a large bowl whisk together the brown and granulated sugar. Pour in the melted butter  and oil and whisk until evenly combined.

Whisk in the eggs and egg yolk, one at a time, making sure to fully incorporate each egg before adding the next. Continue to whisk until the mixture is light in color and emulsified.

Whisk in the vanilla extract until combined.

Mix in the flour mixture until just incorporated and the batter is smooth and glossy.

Add the batter to the prepared baking pan and evenly spread it out to all the edges, ensuring the top is even and flat.

Bake for  30-35 minutes or until a toothpick inserted into the center comes out clean.

Let cool to room temp before cutting into 9 even brownies. Garnish with powdered sugar and serve.

Preheat the oven to 350℉ (175℃). Line an 8x8” (20x20cm) metal baking pan with parchment and grease the entire pan. Set aside.

In a medium bowl whisk together the flour, cocoa, salt and espresso powder. Set aside.

In a large bowl vigorously whisk together the sugar and melted butter until evenly combined and the sugar is most dissolved.

Whisk in the eggs, one at a time, making sure to fully incorporate the first egg before adding the second. Continue to whisk until the mixture is light in color and emulsified.

Whisk in the vanilla extract until just combined.

Mix in the flour mixture until just incorporated and the batter is smooth and glossy.

Fold in the pretzels, potato chips, butterscotch chips and marshmallows until evenly combined.

Add the batter to the prepared baking pan and evenly spread it out to all the edges, ensuring the top is even and flat. Add the chopped chocolate and extra pretzels and potato chips to the top and lightly press them into the batter so they adhere.

Bake for  35-40 minutes or until a toothpick inserted into the center comes out clean.

Let cool to room temp before cutting into 9 even brownies.