Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy lifting. This is crucial for clean, giftable squares.
- In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened. Stir in the vanilla extract.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Use a spatula to fold the dry ingredients in until just combined and no dry streaks remain. Be careful not to overmix. Fold in the chocolate chips.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. This is the key to a fudgy yet sliceable texture.
- Let the brownies cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift the entire slab out. Place it on a cutting board and slice into clean, even squares using a sharp knife wiped clean between cuts.
Notes
Chef's Tips:
• For the cleanest cuts, chill the cooled brownies in the refrigerator for 1 hour before slicing.
• A plastic knife can also be used for cutting to minimize crumbs.
• Dust slices with powdered sugar or cocoa powder just before gifting for a fresh look.
Food Safety:
• Ensure brownies are completely cooled before packaging to prevent condensation and mold.
• If adding perishable toppings like cream cheese frosting, gift must be refrigerated and consumed within 2 days.