Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated white sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional)
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 the sides to act as handles later. This ensures your brownies come out in perfect squares without sticking.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously for about one minute. Add the eggs and vanilla extract. Continue to whisk the mixture for another 2 minutes until it becomes pale and slightly fluffy. This step is crucial; dissolving the sugar into the eggs is what creates that beautiful crackly top during baking.
- Sift the cocoa powder, flour, and salt into the wet mixture. Using a spatula, gently fold the dry ingredients into the batter until just combined. Do not overmix, as this will lead to a tough, bready texture rather than a chewy one. If you are using chocolate chips, fold them in now. Pour the batter into the prepared pan and smooth the top.
- Place the pan in the center of the oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached, not liquid batter. Remove from the oven and let the brownies cool completely in the pan. Cooling allows the structure to set, ensuring that perfect chewy bite.
- Cook Time: 45 minutes