Brownies should be fudgy, not cakey. Crackly top. Gooey center. This one has three types of chocolate — cocoa, melted chocolate, and chips. One bowl. No mixer. Dangerous results.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang.
Melt Butter & Chocolate
In a microwave-safe bowl, melt butter and chopped chocolate in 30-second bursts, stirring between, until smooth.
Mix Wet Ingredients
Whisk both sugars into the chocolate mixture. Add eggs one at a time, whisking well after each. Stir in vanilla.
Add Dry
- Sift in flour, cocoa powder, and salt. Fold gently until just combined (don’t overmix).
- Fold in chocolate chips.
Bake
Pour batter into prepared pan. Smooth the top. Bake 25-30 minutes until a toothpick comes out with moist crumbs (not wet batter).
Cool & Serve
Cool completely in pan. Lift out using parchment. Cut into 16 squares. Try not to eat them all.
Summary
Prep Time: 15 min | Bake Time: 30 min | Total: 45 min
Yield: 16 brownies | Difficulty: Easy
Storage Notes
- Airtight container: 5 days at room temperature.
- Freezer: 3 months.
- Brownies get even fudgier the next day. Serve cold, room temp, or warm with ice cream. No wrong answer.
