Ingredients
Scale
- 1 cup (225g) Unsalted butter
- 2 cups Granulated sugar
- 3 Large eggs, room temperature
- 1 tablespoon Vanilla extract
- 3/4 cup Unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup All-purpose flour
- 1/2 teaspoon Salt
- 1 cup Semi-sweet chocolate chips or chopped dark chocolate
Instructions
- Step 1: Brown the Butter
Place the butter in a light-colored saucepan over medium heat. Melt the butter, then continue cooking while whisking constantly. The butter will foam up and then begin to crackle. Watch for small brown bits to form at the bottom and a nutty aroma to fill the kitchen. Once the butter turns a deep golden brown, immediately remove it from the heat and pour it into a large mixing bowl to stop the cooking process. - Step 2: Combine Sugars and Eggs
Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan. Add the granulated sugar to the warm brown butter and whisk vigorously. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Beating the eggs and sugar thoroughly is the secret to achieving that beautiful crackly crust on top of your brownies. - Step 3: Fold in Dry Ingredients
Sift the cocoa powder, flour, and salt directly into the wet mixture. Use a rubber spatula to gently fold the ingredients together until just combined. Do not overmix, as this will develop too much gluten and make the brownies tough. Fold in the chocolate chips or chopped chocolate chunks until they are evenly distributed throughout the thick batter. - Step 4: Bake and Cool
Spread the batter evenly into the prepared baking pan. Bake for 22 to 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached, but not raw batter. Remove from the oven and let the brownies cool completely in the pan. Cutting them while warm may cause them to fall apart, so exercise patience for the best chewy texture.
- Cook Time: 40 minutes