Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup high-quality unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan with butter or non-stick spray. For easy removal, line the pan with parchment paper, leaving an overhang on two sides to act as a sling.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar. Beat the mixture vigorously for about one minute until it looks smooth and shiny. This step helps create that classic crackly top.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Ensure the eggs are at room temperature so they incorporate smoothly into the butter mixture without curdling.
- Sift the cocoa powder, all-purpose flour, and salt into the wet ingredients. Use a rubber spatula to gently fold the mixture together. Stop mixing as soon as you see no more streaks of white flour to avoid a tough texture.
- Gently fold in the one cup of chocolate chips. Pour the batter into your prepared baking pan and spread it evenly into the corners. Sprinkle a few extra chocolate chips on top if you want an extra-chocolatey look.
- Bake for 22 to 27 minutes. Test the center with a toothpick; it should come out with a few moist crumbs attached, not wet batter. Remove from the oven and let the brownies cool completely in the pan before slicing. This allows the fudgy structure to set properly.
- Cook Time: 40 minutes