Ingredients:
1 cup (2 sticks) unsalted butter, melted
1 ¼ cups granulated sugar
1 cup packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon salt
1 cup semisweet chocolate chips or chunks
½ teaspoon baking powder (optional, for slightly cakier texture)
Directions:
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt (and baking powder if using).
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—do not overmix.
Fold in the chocolate chips or chunks.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan before cutting into squares.
For extra indulgence, dust the tops with powdered sugar or drizzle with melted chocolate before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: ~320 kcal per brownie | Servings: 16 brownies