1cupchocolate chips, melted - I recommend Ghirardelli(188g)
2large eggs(114g) in shells
3/4cupbrown sugar (I use raw brown sugar, cane sugar or coconut sugar)(158g)
3/4cupmelted coconut oil150g
1teaspoonpure vanilla extract
Preheat oven to 325 degrees F/165 degrees C.
Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
In a medium bowl, mix the flour, salt and baking soda until combined. Set aside.
In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
Stir in the last 1 cup (unmelted) chocolate chips.
Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
When finished, remove from oven and allow to cool completely in pan on a wire rack. The pan should be completely cool. It can take up to an hour and a half to cool completely.
NOTESIt’s up to you what type of chocolate chips you would want to use. You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down. PLEASE wait until they are properly cooled, else they will NOT be set.I would recommend definitely weighing out the ingredients on a kitchen scale, instead of just using measuring cups, since it can affect how much flour you add to the brownies, and ultimately how the brownies come out.SOME readers have found that their brownies were still very wobbly at 35 minutes and so baked theirs for 45 minutes. If you find your brownies are still very wobbly at 35 minutes, you can do this.If you try these Classic Chewy Fudgy Brownies, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.