Ingredients
Base Ingredients
- 71 g Unsalted butter
- 249 g Granulated sugar
- 2 Large eggs cold
- 1 Egg yolk cold
- 1 tsp Vanilla extract
- 74 g Neutral oil
- 75 g Dutch-processed cocoa powder
- 63 g All-purpose flour
- 1/4 tsp Fine sea salt
Method
- Preheat the oven to 325°F (160°C). Line an 8x8-inch metal baking pan with parchment paper and lightly grease.
- Melt the butter in a heavy-bottom saucepan over low heat. Add the sugar and stir continuously until the sugar begins to dissolve. Remove from heat.
- Whisk the eggs and extra yolk into the warm butter/sugar mixture for at least 1 full minute to emulsify.
- Stir in the vanilla extract and neutral oil.
- Fold in the cocoa powder, flour, and salt using a silicone spatula until just combined. Avoid over-mixing.
- Pour the batter into the pan and bake for 30 minutes, or until the edges are set and a toothpick has moist crumbs.
- Cool completely in the pan before cutting.
Nutrition
Notes
Tip: For the best texture, always weigh your ingredients using a digital scale. The crinkly top is dependent on the sugar dissolving thoroughly in the warm butter.