I had no idea brownies could cause such a division between people. It took me several tries to find what I consider my best brownies. My perfect brownie has a crackly top and the inside texture is moist and chewy. It is not quite cake like but definitely not fudgy. However, if you want to make it more fudgy, just add extra chocolate chips to the batter!
6 tbsp unsalted butter, melted
2 oz semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/4 cup packed brown sugar
3/4 cup sugar
1 tsp vanilla extract
2 large eggs, room temperature
3/4 cup all purpose flour, spoon and leveled
1/4 tsp fine salt
1/2 tsp baking soda
Optional: 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees and cover an 8″ square pan in aluminum foil or parchment paper. Grease generously.
Whisk sugars and eggs in stand mixer.
Meanwhile, melt butter in microwave (or stove). Add cocoa powder and chocolate and let residual heat melt it. Whisk until all melted.
Add the vanilla and melted chocolate to the mixer and beat until well combined.
Add the dry ingredients and stir until just combined. Fold in chocolate chips if using. (It’s more fudgy with the chocolate chips and you will definitely need to cool them completely before cutting.)
Bake for 25-30 minutes. Check at 25 minutes with a toothpick in the center.
If toothpick comes out with fudgy crumbs, it is done.
Take it out and sprinkle sea salt and let cool for about 10 minutes.
Pull the brownies out of pan with the aluminum foil or parchment paper and set it on the counter. Let it cool completely before cutting or just go at it like you want to.