Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup high-quality cocoa powder
- 1 teaspoon ground cinnamon
- 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 a slight overhang on the sides for easy removal later. Lightly grease the parchment with a bit of butter or non-stick cooking spray to ensure the brownies release perfectly.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together vigorously for about a minute until the mixture looks glossy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This process builds the structure that gives the brownies their signature chewy top.
- Sift the all-purpose flour, cocoa powder, ground cinnamon, and salt directly into the wet ingredients. Use a rubber spatula to gently fold the mixture together. Stop mixing as soon as you no longer see streaks of white flour. Overmixing at this stage will make the brownies tough instead of tender.
- Fold in the chocolate chips and pour the batter into your prepared baking pan, smoothing the top with your spatula. Bake for 22 to 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached. Do not overbake! Let the brownies cool completely in the pan before lifting them out by the parchment paper and slicing into 16 squares.
- Cook Time: 40 minutes