This easy brownie recipe pretty much results in the perfect texture. They form a crunchy outer crust while the inside remains dense and fudgy. There are chocolate chips added to the batter that get all melty and gooey on the inside and contribute another layer of richness.
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1½ cup white sugar
- ½ tsp pure vanilla extract
- 2 eggs, room temperature
- ¾ cup all-purpose flour + 1 TBS for coating chocolate chips
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- ¼ tsp baking soda
- 1 cup semi-sweet chocolate chips
Preheat oven to 350F. Prepare an 8×8 aluminum square baking dish with a light coating of cooking spray, or wipe with a small amount of shortening. In a bowl, combine the white sugar, melted butter, and vanilla extract until smooth and fluffy.
In a second bowl, sift together the flour, cocoa powder, salt, and baking soda. Beat the eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2-3 additions, mixing slowly until just combined. Toss the chocolate chips in about 1TBS of flour, and then fold into the batter. Pour batter into pan and use a rubber spatula to level off the top.
Bake for 20-25 minutees. Brownies are done when edges are set and have started to pull away from the sides of the pan. The center may appear to be slightly jiggly, but will firm up once brownies have cooled.
Omit the baking soda if you are using a Dutch process cocoa powder. Tossing the chocolate chips in flour will prevent them all from falling to the bottom of the brownies. Testing for doneness using a toothpick is tricky with this recipe, as the brownies are so fudgy that a toothpick inserted into the center of the pan will never come out clean even when the brownies are done baking.
You can wrap cut brownies in saran wrap, place into a freezer bag, and freeze the leftovers! Thaw them out on the counter, nuke them in the microwave for a molten treat, or heck, just eat them straight out of the freezer.