Description
Rich, intensely chocolatey homemade brownies with fudgy centers, crackly tops, and pockets of melted semisweet chocolate. Adjust the baking time for extra-fudgy or firmer, cake-like brownies.
Ingredients
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)
Extra chocolate chips for topping, optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with baking spray and line it with parchment paper.
- Place the butter in a large microwave-safe bowl and microwave in 20-second intervals, stirring between each interval, until completely melted, about 2 minutes total.
- Add the granulated sugar and cocoa powder to the melted butter. Whisk vigorously for about 30 seconds until evenly incorporated.
- Add the eggs, vanilla extract, and salt. Whisk until the mixture is smooth and evenly combined.
- Add the flour and semisweet chocolate chips. Gently fold with a spatula just until no dry streaks of flour remain. Do not overmix.
- Transfer the batter to the prepared pan and spread it into an even layer. Sprinkle with additional chocolate chips if desired.
- Bake for 35–40 minutes for extra-fudgy brownies, or up to 55 minutes for a firmer, more cake-like texture. For fudgy brownies, a toothpick inserted into the center should come out with a few moist crumbs.
- Cool completely in the pan. Lift the brownies out using the parchment paper and cut into 16 squares.
Notes
For darker chocolate flavor, substitute dark chocolate chips or chopped dark chocolate for the semisweet chocolate chips.
Add about ¾ cup chopped walnuts or pecans for a crunchy variation.
Add 1–2 teaspoons instant espresso powder with the cocoa powder to intensify the chocolate flavor.
A mixture of semisweet, milk, and dark chocolate chips can be used for extra-chocolate brownies.
Sprinkle baked brownies with flaky sea salt for a sweet-salty finish.
For salted butter, reduce the added salt to taste.
Store cooled brownies in an airtight container at room temperature for 3–4 days, refrigerate for longer storage, or freeze individually wrapped squares.
Microwave an individual brownie for 10–15 seconds to gently warm and soften it before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 290 kcal
- Sugar: 29 g
- Sodium: 155 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
