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
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment with butter or non-stick cooking spray to ensure nothing sticks.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar. Beat the mixture vigorously for about one minute. Add the eggs and vanilla extract, whisking again until the batter looks light and smooth. This step is crucial for creating that shiny, crackly top.
- Sift the cocoa powder, all-purpose flour, and salt directly into the wet ingredients. Use a rubber spatula to gently fold the mixture together until just combined. Do not overmix, as this will make the brownies tough. Fold in the chocolate chips once the flour streaks have mostly disappeared.
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 22 to 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached—it should not be liquid, but it should not be clean like a cake. Let the brownies cool completely in the pan before lifting them out and slicing. This allows the fudgy center to set perfectly.
- Cook Time: 40 minutes