Indulge in the ultimate chocolate experience with these rich, semisweet chocolate brownies. Laden with luscious white chocolate chunks, they boast a deep, intense chocolate flavor, complemented by a hint of vanilla and olive oil for a unique twist. The delicate balance of textures, from the gooey center to the crinkly top, makes these brownies a true delight for any chocolate lover.
Why You’ll Love This: These brownies are a chocolate aficionado’s dream. The combination of semisweet and white chocolate provides a symphony of flavors, appealing to those who love their desserts rich and indulgent. The olive oil adds a subtle complexity that sets these brownies apart. Perfect for special occasions or as a comforting treat, these brownies are sure to impress with their bakery-quality appearance and taste.
Ingredients:
- Semisweet Chocolate Chips: 1 3/4 cups (300g)
- Butter: 1 1/4 stick (140g)
- All-Purpose Flour: 3/4 cup (96g)
- Dutch-Process Cocoa Powder: 1/4 cup
- Baking Powder: 1/2 tsp
- Salt: A pinch (2g)
- Eggs: 3
- Granulated Sugar: 1 cup (200g)
- Light Brown Sugar: 1/8 cup (25g)
- Vanilla Extract: 1 tsp
- Olive Oil: 2 tbsp (30g)
- White Chocolate: 125g, chopped
Instructions:
- Preparation:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
- Dry Ingredients Mixture:
- In a bowl, combine flour, cocoa powder, baking powder, and a pinch of salt. Set this mixture aside for later use.
- Chocolate Mixture:
- In a separate bowl, melt the chocolate chips and butter. Use the microwave for 20-second intervals, stirring between each, until smoothly melted. Let it cool to room temperature.
- Batter Mixing:
- In a larger bowl, whisk together eggs, both sugars, vanilla extract, and olive oil.
- Gently combine the melted chocolate mixture with the egg mixture.
- Carefully fold in the dry ingredients, mixing just until combined to maintain that shiny brownie surface.
- Layering and Baking:
- Pour half of the batter into the prepared pan. Sprinkle the chopped white chocolate over it.
- Add the remaining batter, spreading it evenly. Sprinkle the top with additional chocolate pieces.
- Bake in the preheated oven for 30-35 minutes. Check for doneness without overbaking to retain that gooey middle.
- Cooling and Serving:
- Allow the brownies to cool in the pan for at least 2 hours for clean slices.
- For an extra indulgence, serve slightly warm with vanilla ice cream and strawberry sauce.
Enjoy your homemade semisweet chocolate brownies, a decadent treat that combines simplicity with gourmet luxury!
