“Best brownies” is subjective of course but my friends, family and neighbors can all tell you that they love these! They are chewy on the inside with a crispy, crackly top. I also like to top them with fleur de sel. If you don’t have that, sea salt, or even Himalayan pink salt works really well!
6 tbsp unsalted butter, melted
2 oz semi-sweet chocolate chips or dark chocolate bar
1/4 cup unsweetened cocoa powder (NOT Dutch process)
1/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla extract
2 large eggs, room temperature
3/4 cup all purpose flour, spoon and leveled
1/4 tsp salt
1/2 tsp baking soda
1/2 cup chocolate chips
- Preheat oven to 350 degrees F. Cut a strip of parchment paper or aluminum foil to line the pan with enough overhang on the sides so you can pull it out of the pan easily. Spray the pan, line it, and spray again. You can use canola oil spray or Baker’s Joy.
- In a stand mixer or large bowl, whisk sugars and eggs (1 egg at a time) until it’s a pale yellow.
- Meanwhile, melt butter in the microwave (or stove). I use a kitchen scale and weigh the chocolate in a small bowl to make sure it’s 2 oz, then, I add the cocoa powder. Pour the melted butter on top and let it sit a minute before whisking it until smooth.
- Pour the melted chocolate and vanilla extract to the large bowl and mix until smooth. (Use a rubber spatula to get all of it!)
- Now add the dry ingredients and mix until just combined.
- Gently fold in the chocolate chips with the same rubber spatula.
- Pour the batter into the prepared pan and smooth out evenly. Give the pan a gentle tap on a flat surface. Bake for 25-30 minutes. Check at 25 minutes with a toothpick in the center. If the toothpick comes out with fudgy crumbs, it is done.
- Take it out and sprinkle with salt. Let it cool completely. Pull it out of pan and cut into 16 squares.