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
- 1/3 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips (plus extra for stuffing/topping)
Instructions
- Step 1: Preparation: Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick cooking spray. For the easiest removal, line the pan with parchment paper, leaving an overhang on two sides to act as handles later.
- Step 2: Mixing the Base: In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together vigorously by hand for about one minute. Add the eggs and vanilla extract. Beat the mixture well until it becomes light in color and slightly fluffy. This step helps create that coveted crackly top.
- Step 3: Incorporating Dry Ingredients: Sift the cocoa powder, flour, salt, and baking powder directly 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. Overmixing at this stage will make the brownies tough rather than tender.
- Step 4: Stuffing and Baking: Fold in the chocolate chips. Pour half of the batter into the prepared pan. Add an extra layer of chocolate chips or your favorite creative fillings in the center, then top with the remaining batter. Smooth the top with a spatula. Bake for 25 to 30 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter.
- Step 5: Cooling and Slicing: Remove the pan from the oven and let it cool completely on a wire rack. This is the hardest part, but cooling allows the fudgy structure to set. Once cool, lift the brownies out using the parchment handles and slice them into 16 even squares.
- Cook Time: 45 minutes