3 Tablespoons (45 ml) Neutral Flavored Oil i.e. Grapeseed/Vegetable Oil
1 Teaspoon Vanilla Extract
Instructions
Preheat oven to 350F (180C). Line an 8” x 8” pan with parchment paper in a crisscross fashion so that all 4 sides of the pan are covered with parchment paper. Allow for some overhang to assist with the removal of brownies from pan.
Sift flour and cocoa powder into a medium mixing bowl using a fine mesh sieve.
Melt 5 ounces (about 2/3) of chocolate chunks, butter and oil over a double boiler or in the microwave at 30 second intervals. Mixture should be stirred intermittently to prevent chocolate from burning.
Once all of the chocolate is melted, set chocolate mixture aside to cool slightly before using, about 10 minutes.
In a stand mixer fitted with paddle attachment or with a hand-held electric mixer, beat the eggs and sugar together at medium speed until mixture doubles in size and takes on a pale-yellow thick consistency, about 4-5 minutes.
Mix vanilla extract into wet batter followed by the cooled chocolate mixture until thoroughly combined, about 1-2 minutes.
Using a flexible spatula, fold in salt, sifted flour and cocoa powder into wet batter just until brownie batter comes together without any streaks of unmixed flour. Take care not to over mix brownie batter.
Transfer brownie batter to prepared baking pan and spread into an even layer.
Sprinkle the top of brownie batter with remaining 3 ounces of chocolate chunks and bake for 25-30 minutes. Chocolate chunk brownies are ready when a toothpick inserted into the center comes out clean with a few moist crumbs. I find that the 27-28 minutes mark yields the perfect fudgy brownie consistency.
Cool chocolate chunk brownies for at least 30 minutes before cutting and serving.
Notes
I used semi-sweet chocolate in chocolate chunk brownies but some other great options are bittersweet, dark or milk chocolate. Additionally, chocolate chunks may be substituted with chocolate chips.
Aside from chocolate chunks/chips, some other great add-ins are nuts like pecans, almonds or walnuts. Fruits like fresh raspberries, blueberries or strawberries would also be great additions as well.
Allowing chocolate chunk brownies to rest in pan for at least 30 minutes will make it easier to remove from pan and to cut into 9 large or 16 small squares. Brownies will still be warm to touch but more manageable to cut and serve.
For an extra special treat, serve warm chocolate chunk brownies with ice cream or whipped cream.