Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a large bowl, whisk together the melted butter and sugar until well combined, about 1 minute. Whisk in the eggs, one at a time, then the vanilla. The mixture should be smooth and glossy.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Use a rubber spatula to fold gently until just a few streaks of flour remain. Trust me, overmixing leads to tough brownies. Fold in the chocolate chips until evenly distributed.
- Pour the thick batter into the prepared pan and spread into an even layer with your spatula. Bake for 28-32 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. The top will be shiny and cracked.
- Let the brownies cool completely in the pan set on a wire rack. This is crucial for clean cutting. For the neatest squares, chill the pan in the refrigerator for 1-2 hours before using the parchment overhang to lift the entire slab out onto a cutting board.
- Use a large, sharp chef's knife to cut into squares. Wipe the knife clean with a damp cloth between cuts for pristine edges. Now, your perfect canvas is ready for decorating!
Notes
Chef's Tips:
• For extra fudgy brownies, underbake by 1-2 minutes. For cakier brownies, bake the full 32 minutes.
• Use a metal pan, not glass, for proper heat conduction and the ideal texture.
• Serve at room temperature for the best flavor and texture.
Food Safety:
• Ensure eggs are at room temperature to blend smoothly into the batter.
• Cool brownies completely before covering or frosting to prevent condensation.