Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan with butter or non-stick cooking spray. For easy removal, line the pan with parchment paper, leaving an overhang on the sides to use as handles later.
- In a medium-sized mixing bowl, combine the melted butter and granulated sugar. Whisk them together vigorously for about one minute. Add the eggs and vanilla extract. Beat the mixture well until it looks smooth and slightly pale; this creates the signature crackly top.
- Sift the cocoa powder, flour, salt, and baking powder directly into the wet ingredients. Use a rubber spatula to gently fold the dry ingredients into the batter. Stop mixing as soon as you see no more streaks of flour. If you are using chocolate chips, fold them in now.
- Pour the batter into your prepared baking pan and spread it evenly into the corners. Place the pan on the center rack of the oven. Bake for 22 to 25 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached, but not raw batter.
- Remove the pan from the oven and set it on a wire rack. Let the brownies cool completely in the pan. Once cool, lift the parchment paper handles to remove the brownies. Use a sharp knife to slice them into 16 even squares.
- Cook Time: 40 minutes