Fudgy Chocolate Chip Brownies
Rich, fudgy homemade brownies with crackly tops, chewy centers, and crispy edges, loaded with chocolate chips for double chocolate flavor.
Equipment
Ingredients
Ingredients
unsalted butter (melted, hot)
170 g
granulated sugar
200 g
brown sugar (packed)
100 g
large eggs (room temperature)
2 piece
vanilla extract
5 ml
all-purpose flour
95 g
Dutch process cocoa powder (unsweetened)
55 g
kosher salt
3 g
semi-sweet chocolate chips
170 g
Instructions
Prepare the pan
Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on all sides for easy removal.
Melt the butter
Melt the butter in a small saucepan or skillet over medium heat until hot but not boiling.
Mix butter and sugars
Add hot melted butter, granulated sugar, and brown sugar to a large mixing bowl. Mix thoroughly for about 1 minute until the mixture resembles wet sand and most of the sugar has dissolved.
Add eggs and vanilla
Add room temperature eggs and vanilla extract to the sugar mixture. Stir very thoroughly until smooth and fully incorporated.
Add dry ingredients
Add flour, cocoa powder, and kosher salt to the wet mixture. Stir just until barely combined - do not overmix.
Fold in chocolate chips
Add most of the chocolate chips (reserving a handful for topping) and stir until evenly distributed with no pockets of dry flour remaining.
Transfer to pan
Transfer batter to the prepared pan and spread evenly into the corners using a spatula.
Add topping and bake
Scatter the reserved chocolate chips over the surface. Bake at 175°C for 40-50 minutes until the tops are crinkly with thin cracks forming across the surface.
Cool and serve
Cool the brownies in the pan for at least 30 minutes before lifting out using the parchment overhang. Cool completely before slicing for clean cuts.
Storage
Store in an airtight container. Brownies are actually better the day after baking.
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