Ingredients:
1 cup (2 sticks / 226g) unsalted butter
2 ¼ cups (450g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (120g) unsweetened cocoa powder
1 cup (125g) all-purpose flour
½ tsp salt
1 cup (170g) semi-sweet chocolate chips or chunks (optional, but recommended)
Instructions:
Preheat oven:
To 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it.
Melt butter & sugar:
In a large saucepan or microwave-safe bowl, melt the butter.
Stir in sugar while still warm and whisk until smooth and glossy. This helps create the shiny top!
Add eggs & vanilla:
Beat in eggs one at a time.
Stir in vanilla extract.
Add dry ingredients:
Sift in cocoa powder, flour, and salt.
Stir until just combined — don’t overmix.
Fold in chocolate chips:
Gently fold in chips or chunks for extra gooeyness.
Bake:
Pour into prepared pan and smooth out the top.
Bake for 30–35 minutes or until a toothpick inserted comes out with moist crumbs (not wet batter).
Cool & cut:
Let brownies cool completely in the pan before slicing for clean edges.