Ingredients
Scale
- 1/2 cup unsalted butter, melted and warm
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup high-quality unsweetened cocoa powder
- 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 a bit of butter or line it with parchment paper, leaving a small overhang on the sides to act as handles for later. In a medium-sized mixing bowl, combine the melted butter and granulated sugar. Whisk these together vigorously for about one minute. Add the eggs and vanilla extract, then whisk for another minute until the mixture is light in color and well-emulsified. This extra whisking is what creates the beautiful crackly crust on top.
- Sift the cocoa powder, all-purpose flour, and salt directly into the wet ingredients. Use a rubber spatula to gently fold the dry ingredients into the mixture. Stop mixing as soon as you see no more streaks of white flour; over-mixing at this stage will make the brownies tough and cake-like. Fold in the chocolate chips if you are using them. Pour the thick batter into your prepared pan and spread it into the corners. Place the pan in the center of the oven and bake for 22 to 25 minutes. Do not overbake! A toothpick inserted into the center should come out with several moist crumbs attached.
- Remove the pan from the oven and place it on a wire rack. It is vital to let the brownies cool completely in the pan before attempting to cut them. As they cool, the internal structure sets, creating that perfect fudgy consistency. Once cooled, lift the brownies out using the parchment paper handles. Use a sharp, warm knife to cut them into 16 even squares. Serve them as they are, or elevate the presentation by dusting them with a light coating of powdered sugar or serving them alongside a scoop of vanilla bean ice cream.
- Cook Time: 40 minutes