Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out after baking.
- In a large mixing bowl, combine the melted butter and sugar. Whisk until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift the flour, cocoa powder, baking powder, and salt directly into the wet ingredients. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix.
- If using, 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 in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
Notes
Chef's Tips:
• For a chewier texture, slightly underbake the brownies.
• 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 risk of salmonella.
• Store brownies in an airtight container to maintain freshness.