Name: Chewy Brownies
Yield: 9 large / 16 small brownies
Ingredients: 71 g Unsalted butter; 249 g Sugar; 2 Large eggs cold; 1 Egg yolk cold; 4.9 mL Alcohol-free vanilla flavouring extract-strength; check label; 74 g Neutral oil; 75 g Dutch-process cocoa; 63 g All-purpose flour; 14.8 mL Cornstarch; 1.2 mL Fine sea salt; 128 g Semisweet chocolate chips; as needed Oil spray

Handle the Heat · reference variation

Chewy Brownies

Butter-and-oil cocoa brownies.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Batter	Unsalted butter	71 g
Batter	Sugar	249 g
Batter	Large eggs	2	cold
Batter	Egg yolk	1	cold
Batter	Alcohol-free vanilla flavouring	4.9 mL	extract-strength; check label
Batter	Neutral oil	74 g
Batter	Dutch-process cocoa	75 g
Batter	All-purpose flour	63 g
Batter	Cornstarch	14.8 mL
Batter	Fine sea salt	1.2 mL
Fold	Semisweet chocolate chips	128 g
Pan	Oil spray	as needed

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
20 × 20 cm light-metal pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 165°C
Baking time: About 30 min

Melt the butter and sugar in the microwave for about 1 min first.

Makes: 9 large / 16 small brownies
Heat: 165°C
Plan for: 45 minutes plus cooling

Method

01 · Prepare
Use:
Heat oven to 165°C; line and grease 20 × 20 cm light-metal pan.
Ready when:
01 PrepareLine the square pan and lightly grease the parchment.
02 · Melt
About 1 min
Use:
Microwave butter with sugar until melted.
Ready when:
02 MeltWarm the butter and sugar in a microwave-safe bowl.
03 · Mix
Use:
Whisk in eggs/yolk vigorously 1 minute. Add vanilla, oil and cocoa.
Ready when:
03 MixWhisk in the eggs, oil and cocoa until combined.
04 · Fold
Use:
Stir in flour, cornstarch and salt; fold in chips. Spread in pan.
Ready when:
04 FoldFold in the dry ingredients and chips, then spread evenly.
05 · Bake
About 30 min
Use:
Bake until set; centre tester should retain moist crumbs.
Ready when: Moist crumbs
05 BakeCheck for a set top and moist crumbs in the centre.
06 · Cool
Use:
Cool completely before slicing.
Ready when:
06 CoolCool completely before lifting out and slicing.

What to look for

Stage	Look / feel for	Needs attention
Bake	Moist crumbs	Liquid batter

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Dryness	Overbaking	Shorten next bake.	Check centre.

Use alcohol-free vanilla.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Cocoa	Dutch-process recommended	Penzeys / Guittard; Ghirardelli fallback	Suggested

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Dutch cocoa	Natural unsweetened cocoa1:1 weight	None	Slightly drier, chewier.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Source and measurement notes

Alcohol-free vanilla is an editorial adaptation.

Recipe

Chewy Brownies

Butter-and-oil cocoa brownies.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Batter	Unsalted butter	71 g
Batter	Sugar	249 g
Batter	Large eggs	2	cold
Batter	Egg yolk	1	cold
Batter	Alcohol-free vanilla flavouring	4.9 mL	extract-strength; check label
Batter	Neutral oil	74 g
Batter	Dutch-process cocoa	75 g
Batter	All-purpose flour	63 g
Batter	Cornstarch	14.8 mL
Batter	Fine sea salt	1.2 mL
Fold	Semisweet chocolate chips	128 g
Pan	Oil spray	as needed

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
20 × 20 cm light-metal pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: 9 large / 16 small brownies
Heat: 165°C
Allow: 45 minutes plus cooling

How do I make it?

Prepare the pan
Heat the oven to 165°C. Line and grease a 20 × 20 cm light-metal pan.
Line the square pan and lightly grease the parchment.
Melt butter and sugar
About 1 min
Microwave the butter with the sugar for about 1 minute, until the butter has melted.
Warm the butter and sugar in a microwave-safe bowl.
Beat in the eggs
Add the eggs and extra yolk and whisk hard for 1 minute. Mix in the alcohol-free vanilla, oil and cocoa.
Whisk in the eggs, oil and cocoa until combined.
Finish the batter
Stir in the flour, cornstarch and salt, then gently stir in the chocolate chips. Spread the batter in the pan.
Fold in the dry ingredients and chips, then spread evenly.
Bake until set
About 30 min
Bake until the brownies are set. A tester pushed into the middle should come out with moist crumbs.
Check for a set top and moist crumbs in the centre.
Ready when: Moist crumbs
Wait before slicing
Let the brownies cool completely so they hold together when cut.
Cool completely before lifting out and slicing.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Dryness	Overbaking	Shorten next bake. Check centre.

Useful recipe notes

Use alcohol-free vanilla.

See the detailed method and ratios in , or follow ingredients through the .

Formula component	Grams	Flour = 100%
Unsalted butter	71 g	112.7%
Sugar	249 g	395.2%
Neutral oil	74 g	117.5%
Dutch-process cocoa	75 g	119%
All-purpose flour	63 g	100%
Semisweet chocolate chips	128 g	203.2%

Method

01 · Prepare

02 · Melt

03 · Mix

04 · Fold

05 · Bake

06 · Cool

What to look for

Troubleshooting

How do I make it?

Prepare the pan

Melt butter and sugar

Beat in the eggs

Finish the batter

Bake until set

Wait before slicing

What can go wrong, and how can I fix it?

Chewy Brownies at a glance