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Ingredients
Scale
- 1 cup unsalted butter ((226g))
- 2 cups granulated sugar ((400g))
- ¾ cup unsweetened cocoa powder ((75g))
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour ((120g))
- 1½ cups semisweet chocolate chips ((270g))
Instructions
- Begin by preheating the oven to 350°F. Prepare an 8×8-inch baking pan by lightly greasing it with baking spray and lining it with parchment paper.
- In a large bowl suitable for the microwave, melt the butter in 20-second intervals, stirring in between until it is completely melted, which should take around 2 minutes. Incorporate the sugar and cocoa powder, whisking vigorously for 30 seconds to create the crackly top. Then, mix in the eggs, vanilla, and salt.
- Stir in the flour and chocolate chips using a spatula until just combined. Transfer the batter to the prepared pan, optionally sprinkling more chocolate chips on top if desired.
- Place in the oven and bake for approximately 35 to 40 minutes for fudgy brownies, or up to 55 minutes for a cakey texture. To check for doneness, insert a toothpick into the center; for fudgy brownies, it should come out with a bit of batter or some moist crumbs, while for cakey brownies, it should have only a few crumbs and be mostly clean. Allow the brownies to cool completely in the pan before slicing.
Notes
TECHNIQUE TIP: Stir the butter every 20 seconds while melting to avoid messes.
STORAGE: Store brownies in an airtight container at room temperature for up to 3 days.
SUBSTITUTION: Use dark chocolate chips for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 349 kcal
- Sugar: 31 g
- Sodium: 163 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 66 mg
