Ultimate Brownies

These incredible brownies deliver everything you crave: a fudgy brownie center and a cherished crackly top. The inside is gooey and the edges are delightfully crisp, and since we use chocolate three ways (melted, chips, and cocoa powder), it’s nirvana for bona fide chocolate lovers. I’ll be honest, it’s hard to stop at one.

Course Dessert

Cuisine American

Keyword brownies

Prep Time 10

Cook Time 25

Servings

Calories 431kcal

Author Robin Miller

Ingredients

1 ½ cups semisweet chocolate chips divided
10 tablespoons butter preferably unsalted, melted and cooled slightly
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt

Instructions

Preheat the oven to 350 degrees F. Line an 8- or 9-inch square metal baking pan with parchment paper.
Melt ½ cup of the chocolate chips in the microwave, checking and stirring every 15 seconds. You may also melt the chips in a small bowl set over a small saucepan of simmering water. Set aside.
In a large bowl, whisk together the melted butter and granulated sugar. Whisk in the eggs and whisk vigorously for 1 minute, until the mixture is pale and thick (this guarantees a crackly top).
Whisk in the melted chocolate and vanilla extract and whisk until blended and smooth.
Using a spatula, fold in the flour, cocoa powder, and salt. Mix until just combined, being careful not to over-mix. Fold in the remaining 1 cup of chocolate chips.
Transfer the batter to the prepared pan and smooth the surface.
Bake for 25 to 35 minutes, until a wooden pick comes out with several moist crumbs, or longer for cakier brownies. Note: For gooey, fudgy brownies, the wooden pick should have several moist crumbs and a slight streak of batter. For cakey brownies, the wooden pick will be mostly clean, with a scant crumb or two.
Cool the brownies in the pan, on a wire rack, for at least 30 minutes before slicing.

Nutrition