- 1/2 cup (115g) salted butter
- 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons (80g) all-purpose flour
- 2 Tablespoons (11g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhang on all sides, or grease it. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
Thumbs up! Okay, when I first tasted these brownies I thought they had too much chocolate in them. I could only eat one because it was so rich. But the next day, I figured I'd try one again. I popped it in the microwave for about 8 seconds - oh my gracious - to die for! These were so much better the second day, in my opinion. I will definitely be making these again. This is my favorite homemade brownie recipe I've tried.