Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Line an 8-inch or 9-inch square metal baking pan with parchment paper, leaving enough overhang to lift out the cooled brownies.
- Whisk the melted butter and sugar together until smooth. Add the eggs and vanilla extract, then continue whisking until the mixture looks glossy and slightly thickened.
- Sift or whisk together the cocoa powder, flour, and salt in a separate bowl. Fold the dry mixture into the wet mixture just until no dry streaks remain, taking care not to overmix.
- Fold in the semisweet chocolate chips or chopped chocolate. Spread the batter evenly into the prepared pan.
- Bake for 30–35 minutes, until the edges look set and the center remains slightly soft. A toothpick inserted into the center should come out with moist crumbs rather than wet batter.
- Cool the brownies completely in the pan for at least 1 hour before slicing. For especially clean cuts and a denser texture, refrigerate the cooled brownies for 30–60 minutes first.
Notes
Use a metal baking pan for the most predictable baking time. Slight underbaking is intentional because residual heat continues cooking the brownies as they cool. Store covered at room temperature for several days or refrigerate for a firmer texture.