- Easy
- Average budget
Ingredients
- 10 tablespoons unsalted butter
- 1 1/4 cups granulated sugar
- 1/2 cup coco
- 1/4 rounded teaspoon Kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 1 cup chocolate chips
Preparation
Step 1
Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. Melt butter in microwave, add coco and sugar. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour. Set aside for 3 to 5 minutes until it is only warm, not hot. Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. Stir in chocolate chips. Spread evenly in lined pan.
Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide. Cool completely then remove from pan.