Ingredients
Scale
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chunks
Instructions
- Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick cooking spray. For the best results, line the pan with parchment paper, leaving an overhang on two sides. This “sling” allows you to lift the entire block of brownies out easily once they have cooled. In a large mixing bowl, combine the melted butter and granulated sugar. Whisk vigorously for about one minute until the mixture is well combined and slightly pale.
- Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract. Sift the cocoa powder, flour, and salt directly into the wet ingredients. Use a rubber spatula to gently fold the dry ingredients into the batter until just combined; do not overmix, as this will introduce too much air and make the brownies cakey instead of fudgy. Fold in half of the chocolate chunks. Pour the batter into the prepared pan and smooth the top with your spatula. Sprinkle the remaining chocolate chunks over the surface. Bake for 22 to 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Remove the pan from the oven and set it on a wire rack to cool completely. This is the hardest part, but cooling is essential for the fudgy texture to set properly. Once cool, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and use a sharp knife to slice them into 16 squares. Wipe the knife between cuts for clean edges. Serve at room temperature or slightly warmed with a glass of cold milk or a scoop of vanilla bean ice cream.
- Cook Time: 40 minutes