Description
These brownies are rich, fudgy, and supremely chocolatey, making them the best brownies you’ll ever bake. Easy to prepare with a perfect balance of sweetness and chocolate intensity, they are sure to satisfy any chocolate craving. Ideal for sharing with family or friends, this recipe yields moist, tender brownies loaded with dark chocolate chips for an extra indulgent touch.
Ingredients
Wet Ingredients
- 1 cup salted butter (2 sticks)
- 5 large eggs
- 1 tablespoon vanilla extract
Sugars
- 1 1/4 cups granulated sugar
- 1 1/4 cups brown sugar
Dry Ingredients
- 1 1/4 cups dutch process cocoa
- 1 1/4 cups all-purpose flour (or gluten free all-purpose mix)
- 3/4 teaspoon salt
- 1/8 teaspoon baking powder
Add-ins
- 2 cups dark chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Combine Butter and Sugars: In a large microwave-safe mixing bowl, combine the butter with both granulated and brown sugars. Microwave for 3 minutes, stirring halfway through until the mixture is slightly bubbly. Alternatively, melt and combine them over medium heat on the stove in a pot.
- Beat Mixture: Using a hand mixer or stand mixer, beat the butter-sugar mixture on medium-high speed for 3 minutes to incorporate air and dissolve the sugars.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing well after each addition. After all eggs are added, beat on medium-high speed for another 2 minutes. Then mix in the vanilla extract.
- Add Dry Ingredients: Place the cocoa, flour, baking powder, and salt on top of the wet ingredients. Mix the dry ingredients together lightly and then incorporate into the wet ingredients until the batter is smooth and well combined.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips to evenly distribute them throughout the batter.
- Pour and Bake: Immediately pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 43-48 minutes if using a metal pan, or 50-55 minutes if using glass. Check doneness by inserting a toothpick into the center; it should come out with sticky crumbs but no wet batter.
Notes
- Using dutch process cocoa gives these brownies a richer and smoother chocolate flavor.
- Be careful not to overbake; the brownies should be moist and fudgy inside.
- You can substitute all-purpose flour with gluten-free all-purpose flour for a gluten-free option.
- Folding in the chocolate chips at the end prevents them from melting completely and adds delightful chocolate bursts.
- Greasing the pan well is crucial to ensure easy removal and clean-cut slices.
