Why This Recipe Works
Neutral-flavored vegetable oil was a quick swap for the butter. We typically don't add chemical leavener to a fudgy brownie; however, we found that a small amount of baking powder gave our brownies the perfect amount of lift and structure—without the need for a replacement for the eggs. For sinfully rich brownies, we used three forms of chocolate. We whisked chopped unsweetened chocolate for intensity and cocoa powder for added complexity into boiling water, the heat of which unlocked their flavor compounds. Stirring chocolate chips into the batter created pockets of gooey goodness.