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95% would make again

4-Hour Brownies

The perfect chewy fudge squares of chocolate. This decadent brownie is worth every minute spent making and will impress anyone you bake it for.

Tasty Team
June 14, 2022
Total Time

4 hr

4 hr

Prep Time

30 minutes

30 min

Cook Time

40 minutes

40 min

4-Hour Brownies
Total Time

4 hr

4 hr

Prep Time

30 minutes

30 min

Cook Time

40 minutes

40 min

Ingredients

for 8 servings

  • nonstick cooking spray, for greasing
  • 1 cup unsalted butter (230 g)
  • 1 ¼ cups granulated sugar (250 g)
  • 1 cup dark brown sugar (200 g), packed
  • 4 large eggs, room temperature
  • 2 oz freshly brewed espresso (60 g)
  • ¼ cup vegetable oil (60 mL)
  • 1 tablespoon pure vanilla extract
  • 1 ¼ cups all purpose flour (155 g)
  • 1 cup unsweetened cocoa powder (120 g)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 6 oz semi sweet chocolate (175 g)
  • 4 oz milk and semisweet chocolate feves (110 g)
  • flaky sea salt, for sprinkling

Nutrition Info

  • Calories 742
  • Fat 46g
  • Carbs 75g
  • Fiber 10g
  • Sugar 50g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Line an 8 x 12-inch baking dish with parchment paper. Grease lightly with nonstick spray.
  2. In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown in color, about 10 minutes. Remove the pan from the heat and immediately transfer the browned butter to a liquid measuring cup or bowl.
  3. In a large bowl, whisk together the granulated and brown sugars. Pour the browned butter into the bowl with the sugars and whisk to combine. Set aside to cool.
  4. To the bowl with the butter and sugar, add the eggs, one at a time and mix using an electric hand mixer on medium speed until well-combined. Continue beating until eggs are fully incorporated and the mixture has lightened in color, 2½–3 minutes total. Add the espresso, vegetable oil, and vanilla and mix until combined.
  5. In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in the kosher salt.
  6. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until nearly combined.
  7. On a cutting board, mix together the semisweet and milk chocolate. Roughly chop. Reserve ¼ cup of the larger pieces of chocolate, then fold the remaining chocolate into the brownie batter.
  8. Pour the brownie batter into the prepared pan and smooth in an even layer with an offset spatula. Sprinkle the reserved chocolate pieces on top.
  9. Refrigerate for at least 2 hours, or up to overnight.
  10. When ready to bake, preheat the oven to 350°F (180°C).
  11. Bake the brownies for 35–40 minutes, until the top is shiny and the brownies are set. Remove from the oven.
  12. Let cool in the pan for 30 minutes, then carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, another 20–30 minutes, then sprinkle with flaky salt and slice into 8 pieces.
  13. Enjoy!

Ingredients

for 8 servings

  • nonstick cooking spray, for greasing
  • 1 cup unsalted butter (230 g)
  • 1 ¼ cups granulated sugar (250 g)
  • 1 cup dark brown sugar (200 g), packed
  • 4 large eggs, room temperature
  • 2 oz freshly brewed espresso (60 g)
  • ¼ cup vegetable oil (60 mL)
  • 1 tablespoon pure vanilla extract
  • 1 ¼ cups all purpose flour (155 g)
  • 1 cup unsweetened cocoa powder (120 g)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 6 oz semi sweet chocolate (175 g)
  • 4 oz milk and semisweet chocolate feves (110 g)
  • flaky sea salt, for sprinkling

Nutrition Info

  • Calories 742
  • Fat 46g
  • Carbs 75g
  • Fiber 10g
  • Sugar 50g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Line an 8 x 12-inch baking dish with parchment paper. Grease lightly with nonstick spray.
  2. In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown in color, about 10 minutes. Remove the pan from the heat and immediately transfer the browned butter to a liquid measuring cup or bowl.
  3. In a large bowl, whisk together the granulated and brown sugars. Pour the browned butter into the bowl with the sugars and whisk to combine. Set aside to cool.
  4. To the bowl with the butter and sugar, add the eggs, one at a time and mix using an electric hand mixer on medium speed until well-combined. Continue beating until eggs are fully incorporated and the mixture has lightened in color, 2½–3 minutes total. Add the espresso, vegetable oil, and vanilla and mix until combined.
  5. In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in the kosher salt.
  6. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until nearly combined.
  7. On a cutting board, mix together the semisweet and milk chocolate. Roughly chop. Reserve ¼ cup of the larger pieces of chocolate, then fold the remaining chocolate into the brownie batter.
  8. Pour the brownie batter into the prepared pan and smooth in an even layer with an offset spatula. Sprinkle the reserved chocolate pieces on top.
  9. Refrigerate for at least 2 hours, or up to overnight.
  10. When ready to bake, preheat the oven to 350°F (180°C).
  11. Bake the brownies for 35–40 minutes, until the top is shiny and the brownies are set. Remove from the oven.
  12. Let cool in the pan for 30 minutes, then carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, another 20–30 minutes, then sprinkle with flaky salt and slice into 8 pieces.
  13. Enjoy!
4-Hour Brownies

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