Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides.
- Melt butter in microwave-safe bowl or double boiler. Stir until smooth and let cool for 5 minutes.
- Add sugar to melted butter and whisk vigorously until well combined and glossy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
- In separate bowl, sift together flour, cocoa powder, and salt to remove lumps.
- Gently fold dry ingredients into wet mixture using rubber spatula until just combined with no flour streaks.
- If using, fold in chocolate chips or chunks. Reserve some for topping if desired.
- Pour batter into prepared pan and spread evenly. Sprinkle reserved chocolate chips on top if using.
- Bake for 25-30 minutes until toothpick inserted in center comes out with moist crumbs. Edges should be set.
- Cool in pan on wire rack for at least 30 minutes. For cleanest cuts, refrigerate for 1 hour before slicing.
- Lift brownie slab using parchment overhang. Cut into 16 squares with sharp knife, wiping clean between cuts.
- Serve immediately or store in airtight container at room temperature for up to 5 days.
Notes
For extra chocolate flavor, add 1 tsp espresso powder to dry ingredients. Brownies can be frozen for up to 3 months. For clean cuts, use a hot knife wiped clean between each slice. Don't overbake - slightly underdone brownies will set as they cool for perfect fudgy texture.