Brownies should be fudgy, not cakey. Crackly top. Gooey center. This one has three types of chocolate — cocoa, melted chocolate, and chips. One bowl. No mixer. Dangerous results.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang.
Melt Butter & Chocolate
In a microwave-safe bowl, melt butter and chopped chocolate in 30-second bursts, stirring between, until smooth.
Mix Wet Ingredients
Whisk both sugars into the chocolate mixture. Add eggs one at a time, whisking well after each. Stir in vanilla.
Add Dry
Sift in flour, cocoa powder, and salt. Fold gently until just combined (don’t overmix).
Fold in chocolate chips.
Bake
Pour batter into prepared pan. Smooth the top. Bake 25-30 minutes until a toothpick comes out with moist crumbs (not wet batter).
Cool & Serve
Cool completely in pan. Lift out using parchment. Cut into 16 squares. Try not to eat them all.
Summary
Prep Time: 15 min | Bake Time: 30 min | Total: 45 min
Yield: 16 brownies | Difficulty: Easy
Storage Notes
Airtight container: 5 days at room temperature. Freezer: 3 months. Brownies get even fudgier the next day. Serve cold, room temp, or warm with ice cream. No wrong answer.
