The Ultimate Brownie Recipe

Name: The Ultimate Brownie
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter, plus 1 tablespoon for greasing; 1/2 cup extra virgin olive oil; 1 cup (6 ounces) semi-sweet chocolate chips; 4 large eggs; 1/2 teaspoon salt; 2 cups granulated sugar; 1 cup packed light brown sugar; 1 teaspoon ground cinnamon; Not found in recipe; 2 cups all-purpose flour; 1 teaspoon baking powder

Indulge in the decadent richness of this award-winning brownie recipe! Direct from Glamour magazine's prestigious brownie bake-off, this recipe features a secret ingredient – olive oil – for an unbelievably moist and fudgy texture. Prepare to be amazed by its intensely chocolatey flavor and irresistible melt-in-your-mouth goodness. This is not your average brownie; it's a culinary masterpiece!

Prep Time 20 mins

Cook Time 70 mins

Calories 255.8 kcal

Protein 4g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Ultimate Brownie

1 cup (2 sticks) unsalted butter, plus 1 tablespoon for greasing
1/2 cup extra virgin olive oil
1 cup (6 ounces) semi-sweet chocolate chips
4 large eggs
1/2 teaspoon salt
2 cups granulated sugar
1 cup packed light brown sugar
1 teaspoon ground cinnamon
Not found in recipe
2 cups all-purpose flour
1 teaspoon baking powder

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How to Make The Ultimate Brownie

Preheat oven to 350°F (175°C).
Line a 13 x 9 x 2 inch baking pan with foil, leaving an overhang on the sides for easy removal.
Grease the bottom and sides of the foil with 1 tablespoon of butter.
In a medium saucepan, melt 1 cup (2 sticks) of unsalted butter over low heat.
In a heatproof metal bowl set over a pan of simmering water (double boiler), melt 1 cup (6 ounces) semi-sweet chocolate chips and 1/2 cup extra virgin olive oil, stirring until smooth and combined.
In a large bowl, beat 4 large eggs with an electric mixer until light and fluffy. Add 2 cups granulated sugar, 1 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Beat until well combined.
Gradually stir in the melted chocolate-oil mixture into the egg mixture until well combined.
In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking powder. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour batter into the prepared pan and spread evenly.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean). The top should be shiny and slightly firm to the touch.
Let the brownies cool completely in the pan before lifting them out using the foil overhang. Cut into squares and serve.
Store in an airtight container at room temperature for up to 4 days.