By High Tide Food Group
Prep Time:
10 min
Cook Time:
38–46 min
Servings:
16 squares
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Description:
Ultra-chocolatey, crackly-topped brownies with chewy edges and a dense, fudgy middle—mixed in two bowls, no mixer.
High Tide Options
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Olive-oil lovers: EVOO adds a subtle fruitiness; use canola for a neutral profile.
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Less sweet: Drop granulated sugar to 1 cup (200 g) for a darker chocolate bite.
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Finishers: Sprinkle flaky sea salt after baking; or swirl in 2 tbsp espresso or tahini before the oven.
Ingredients:
Ingredients
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1¼ cups (250 g) granulated sugar
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½ cup (60 g) powdered sugar, sifted
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¾ cup (90 g) all-purpose flour
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⅔ cup (55 g) unsweetened cocoa powder, sifted
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½ tsp fine sea salt
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½ cup (85 g) dark chocolate chips (60%+ cacao)
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2 large eggs, room temp
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½ cup (120 ml) neutral oil or extra-virgin olive oil
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2 tbsp (30 ml) water
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1 tsp vanilla extract
Inspiration: using powdered sugar (with cornstarch) plus oil for that classic boxed-mix fudginess.
Instructions:
Method
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Prep pan. Heat oven to 325°F. Line an 8×8 pan with parchment, leaving overhang “handles.” Lightly grease the paper. Love and Lemons
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Dry mix. In a medium bowl whisk sugars, flour, cocoa, salt, and chocolate chips.
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Wet mix. In a large bowl whisk eggs, oil, water, and vanilla until glossy.
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Combine. Sprinkle dry mix over wet. Fold just until no dry streaks remain—the batter will be thick.
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Bake. Spread into pan, smoothing the top. Bake 38–46 minutes, until a toothpick comes out with moist crumbs (not wet batter).
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Set & slice. Cool completely in the pan (about 2 hours) before lifting out and cutting 16 squares. Store airtight at room temp up to 3 days or freeze up to 1 month.
Chef's Notes:
Chef Notes
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Pull brownies when the centre still tests with damp crumbs; they firm as they cool—key for fudgy texture.
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Metal 8×8 pans run cooler than glass and help avoid over-baking the edges.
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