These are my ultimate chocolate brownies and the best brownies ever! They have a glossy and crackly top, a fudgy center, and the perfect cake rise to check all your "perfect brownie" boxes.
1cupchocolate chips plus more for the top170 grams
Instructions
Preheat the oven to 350°F. Grease and line a straight sided 8x8 square pan with parchment paper leaving an overhang to pull the brownies out of the pan and set aside.
In a small saucepan over medium-low heat, combine butter and ⅔ cup of the sugar until butter is melted. Whisk frequently to prevent burning until all butter is melted and sugar is almost dissolved. It should look glossy and smooth, set aside to cool.
In a separate bowl, whisk the eggs with the remaining 1 cup of sugar and whisk vigorously until the mix begins to slightly foam and the sugar has incorporated well into the eggs.
Make the batter: Gradually whisk the butter mixture into the egg mixture. Make sure the butter isn’t piping hot and incorporate gradually while mixing to prevent the eggs from cooking.
Sift together the all purpose flour, cocoa powder and salt over the bowl with batter. (Alternatively to avoid sifting: add flour, cocoa powder and salt in a separate bowl and whisk to break up any lumps before adding to the egg mixture). Mix in or fold gently into the batter until it is fully incorporated and no streaks of flour remain.
Fold in chocolate chips and pour into the prepared pan.
Top with additional chocolate chips if desired and bake for 30 to 35 minutes. The top of the brownie should be set and have a few cracks. Do not overbake or they will become dry and cakey.
Let cool completely on a wire rack before unmolding.
To unmold the brownies: gently pull the parchment paper by the overhang and lift the brownie, transferring to a serving plate. Cut them into squares and serve.
Video
Keyword Brownies, cocoa brownies, Fudgy Brownies, The best brownies