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, combine the melted butter and sugar. Whisk until well combined and smooth. Add the eggs one at a time, mixing 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 mixture, stirring until just combined. Fold in the chocolate chips if using.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let them cool in the pan for about 15 minutes. Use the parchment paper overhang to lift the brownies out of the pan and onto a cutting board. Cut into squares and serve warm or at room temperature.
Notes
Chef's Tips:
• For a chewier texture, reduce the baking time by 2-3 minutes and check for doneness.
• Avoid overmixing the batter to prevent tough brownies.
• Serve with a scoop of vanilla ice cream for an indulgent treat.
Food Safety:
• Ensure eggs are fresh and properly stored to avoid any risk of foodborne illness.
• Store brownies in an airtight container to maintain freshness and prevent contamination.