Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
Notes
Chef's Tips:
• For an even fudgier texture, use a combination of milk and dark chocolate chips
• Avoid overmixing the batter to prevent tough brownies
• Serve with a scoop of vanilla ice cream for an extra indulgence
Food Safety:
• Use pasteurized eggs to minimize the risk of salmonella
• Store leftovers in an airtight container to prevent spoilage