Description
Rich, fudgy brownies made from pantry staples that surpass any boxed mix, featuring a crinkly top and decadent chocolate flavor.
Ingredients
- 1 cup salted butter
- 2 cups granulated white sugar
- 4 large eggs
- 1 ¼ cups unsweetened (or black) cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides. Lightly spray the paper.
- In a small saucepan over medium-low heat, melt the butter and stir in the sugar for 1–2 minutes until dissolved. Do not boil.
- Transfer the warm butter-sugar mixture to a mixing bowl.
- In a separate bowl, whisk together eggs, cocoa powder, salt, baking powder, and vanilla with a hand mixer for about 1 minute.
- Pour the egg mixture into the butter mixture and stir to combine.
- Fold in the flour and chocolate chips until evenly mixed.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan on a wire rack. Use the parchment overhang to lift out and cut into squares once cool.
Notes
- For a deeper flavor, try black cocoa powder.
- To reduce sweetness, cut sugar by ¼ cup.
- Do not overbake—aim for moist crumbs on the toothpick test.
- Store at room temperature for 1 week or freeze for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
