This brownie recipe went through many revisions before I decided to share it. I’m very picky about the texture of my brownies - they have to be chewy and not cakey in the slightest. I finally figured out the secret ingredients for the best chewy brownies: cornstarch! It’s essential for that chewy and fudgey consistency. Another two tips I figured out for chewy and fudgey brownies: (1) Do not over-mix the batter! Mix with a rubber spatula just enough to combine the ingredients. (2) And, do not over-bake. Bake these for exactly 28 minutes and let cool for about 20 minutes before serving.

The Best Double Chocolate Chewy Brownies

Makes 9 brownies

Ingredients

• 3/4 cup unsweetened cocoa powder

• 1/2 cup flour

• 2 tbsp cornstarch (the secret for chewy brownies!)

• 1 1/4 cup sugar 

• 5 tbsp salted butter, melted

• 1/3 cup vegetable oil (or coconut oil)

• 2 eggs

• 1 tbsp vanilla

• 1/2 cup chocolate chunks

Directions

1. Preheat oven to 325° F. Grease an 8 x 8 inch baking pan. 

2. In a medium bowl, combine the unsweetened cocoa powder, flour and cornstarch. Set aside. 

3. In a large bowl combine the sugar, melted butter, vegetable oil, eggs and vanilla. Using a rubber spatula, gently mix. Add the dry ingredients and chocolate chunks and gently mix until just combined. Do not over-mix! 

4. Add batter to the prepared pan and spread it out evenly.

5. Bake for 28 minutes. Do not over-bake! Let cool completely before serving, about 20 minutes.