Cook’s notes: These are similar to the Best Recipe: Dark Cocoa Brownies but the preparation method is different (and flour reduced with cocoa increased). I was out of chocolate chips and wanted to make decadent brownies for a party. These are amazing and very rich. They bake at a slightly lower temperature.
Beating the eggs vigorously is the key to the crackly top. Beating the batter too much once the flour and cocoa powder are added will “create air in the batter, which will give you cake-like textured brownies.” That is not our goal, according to Cafe Delites.
Makes 16 brownies
1 stick (4 oz or 1/2 cup) unsalted butter, melted and cooled
1 Tablespoon olive oil
1 cup sugar
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/2 tsp salt
Heat oven to 325F degrees. Line an 8-inch-square baking pan with parchment paper and lightly coat with cooking spray.
Using a stand mixer, beat together the melted butter, olive oil, and sugar for 1 minute.
Add the eggs and vanilla, and beat on medium speed for 1 minute, one at a time. Eggs will lighten in color.
Add cocoa powder, flour, and salt. Beat on low only until dry ingredients are just incorporated. Stop stirring when no traces of flour remain, and do not beat too long. (Note: You may want to do this step with a rubber spatula.)
Pour into pan, and bake about 25 minutes, or until brownies are set and barely firm in the middle. Cool on a rack before cutting.