Directions
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Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Proper greasing will ensure that your tremendous brownies come out easily without any sticking.
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In a saucepan over medium heat, melt the butter. Keep an eye on it as you do not want it to brown — just melt it gently until it’s completely liquid.
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Remove the saucepan from the heat, and then stir in the brown sugar and granulated sugar until well combined. This combination creates a beautiful glossy texture that will add to the depth of flavor.
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Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla. The tremendous scent of vanilla will infuse the batter beautifully.
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In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This step is essential as it aerates the dry ingredients, ensuring a more consistent texture in the finished brownies.
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Gradually stir the dry mixture into the wet mixture until just combined. It’s important not to overmix; a few flour streaks are okay. This will give your brownies a tender chew.
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Gently fold in the chocolate chips. This is where you really amp up the chocolate flavor. Feel free to use a mix of semi-sweet or dark chocolate chips based on your preference.
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Spread the batter evenly in the prepared baking pan. Use a spatula to smooth it out, ensuring a uniform layer to cook through evenly.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remember, brownies continue to cook a bit after they’re out of the oven due to residual heat, so aim for a slight crumb on the toothpick, rather than being completely dry.
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Allow the brownies to cool before cutting into squares. This is perhaps the hardest step of all, but letting them cool will solidify their fudgy goodness.
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