Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup semi-sweet chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick spray. For the best results, line the pan with parchment paper, leaving an overhang on two sides. This allows you to lift the entire block of brownies out easily once they have cooled.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk vigorously for about one minute. Add the eggs and vanilla extract. Continue whisking until the mixture looks pale and smooth. This step helps create that coveted shiny, crackly top on the finished brownies.
- Sift the cocoa powder, all-purpose flour, salt, and baking powder directly into the wet ingredients. Use a rubber spatula to gently fold the mixture together. Stop mixing as soon as you see no more streaks of white flour. Overmixing at this stage will incorporate too much air and lead to a cakey texture rather than a fudgy one.
- Gently fold in three-quarters of the chocolate chunks. Ensure they are evenly distributed throughout the thick batter. Pour the batter into your prepared baking pan and spread it into the corners using your spatula. Sprinkle the remaining chocolate chunks over the top for a professional, bakery-style finish.
- Place the pan in the center of the oven and bake for 22 to 25 minutes. To test for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached, not liquid batter. Do not overbake! Remove from the oven and let the brownies cool completely in the pan before slicing. This patience ensures the fudgy center sets properly.
- Cook Time: 40 minutes