Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup high-quality unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the brownies out once they have cooled. Lightly grease the parchment with butter or non-stick spray for extra insurance.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar. Beat the mixture vigorously for about two minutes. This process helps create that coveted shiny, crackly top on the finished brownies.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. The batter should look smooth, glossy, and slightly thickened at this stage.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Using a rubber spatula, gently fold the mixture together. Stop mixing the moment you no longer see streaks of white flour. Overmixing leads to a cakey texture, and we want to keep these fudgy and chewy.
- Fold in the semi-sweet chocolate chips. These will melt slightly during the baking process, creating pockets of gooey chocolate that mimic the sensation of eating raw brownie batter.
- Pour the batter into the prepared pan and smooth the top with your spatula. Bake for 25 to 30 minutes. The edges should be set, but the center should still have a slight jiggle. Do not overbake; a toothpick inserted into the center should come out with a few moist crumbs attached.
- Remove the pan from the oven and let the brownies cool completely in the pan. This is the hardest part, but it allows the “batter” texture to set properly. Once cool, lift the parchment paper to remove the block and slice into 16 even squares.
- Cook Time: 45 minutes