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Eggs: Eggs help form the cakey texture of a brownie, so the more eggs there are, the more likely you'll have a cake-like brownie.Butter: Butter adds richness and helps the brownies rise while baking.Milk chocolate chips are an option as well, but keep in mind they are the sweetest variety and have added dairy-this lends a smoother texture, but also can tip the scales to being too sweet. It has a slightly sweeter flavor than dark. If you want a more traditional chocolate chip, opt for semisweet. I like the 60% to 70% range for its intensity without too much bitterness. Chocolate chips: I always opt for dark chocolate chips in brownie recipes.Options like canola and vegetable oil are great choices for their neutral flavor. You don't want the oil you use to take over the flavor of your homemade brownies. Olive oil has a distinct flavor that will change the profile of those fudgy squares. Neutral oil: You may be tempted to use your trusty olive oil, but don’t succumb.It’s also light brown in color compared to the darker Dutch processed. Cocoa powder in its natural or unprocessed form, sometimes called unsweetened or pure, has a complex and bitter flavor. I always use Dutch process cocoa powder because it has a neutral flavor that allows the chocolate to shine. Cocoa powder: There are lots of varieties of cocoa powder out there.Caitlin Bensel Food Stylist: Torie Cox Ingredients for Homemade Brownies