Ingredients:
- 1/2 cup unsalted butter
- 1 1/8 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- (Optional) 1 cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or a 9×13 inch pan, depending on how thick you want your brownies. Line the pan with parchment paper for easier removal.
- In a medium saucepan over low heat, melt the butter. Do not let it brown. Remove from heat.
- Add the sugar to the melted butter and whisk well for about a minute, until the sugar is mostly dissolved.
- Add the eggs one at a time, whisking vigorously after each addition until fully incorporated.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Fold in the chocolate chips (if using) with a rubber spatula.
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. The center should still look slightly fudgy.
- Remove the pan from the oven and let the brownies cool completely on a wire rack before cutting and serving.
Tips:
- For extra fudgy brownies, use melted dark chocolate instead of some of the cocoa powder.
- Let the batter cool slightly before baking for chewier brownies.
- Want a crackly top? Before adding the batter to the pan, sprinkle the top of the greased pan with a little sugar.
- To store, brownies can be kept at room temperature in an airtight container for up to 3 days.
Enjoy your fudgy chocolate brownies!
