Based on this recipe from Sally’s Baking Addiction

Equipment Needed

  • 9x13-inch Baking Pan (Metal or Glass)
  • Glass Mixing Bowl
  • Whisk
  • Silicone Spatula or Wooden Spoon
  • Cooling Rack

Ingredients & Instructions

Preheat the oven to 350°F (177°C). Grease a 9x13-inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides for easier removal.

In a microwave-safe bowl, combine:

  • 3/4 cup (170g) unsalted butter
  • 1/3 cup (57g) semi-sweet chocolate chips

Melt in 30-second increments, whisking after each, until completely smooth. Or you can just do it on the stove in a skillet and add it to the rest of the stuff when it’s done.

Whisk in:

  • 2 cups (400g) granulated sugar.

Then add:

  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract

The batter will be light brown and look a bit dull.

Add and fold together with a silicone spatula or wooden spoon:

  • 1 cup (82g) unsweetened natural or dutch-process cocoa powder
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon salt (5g)
  • Another 1/3 cup (57g) chocolate chips
  • Optional: additional 1 1/4 cups (225g) semi-sweet chocolate chips

Batter will be very thick. Spread evenly into prepared pan.

Bake for 30 minutes, then test with a toothpick in the center:

  • If it comes out with wet batter, brownies aren’t done
  • If there are only a few moist crumbs, brownies are done
  • Continue checking every 2 minutes until done
  • Typically takes 31-32 minutes total

Remove from oven and place on a wire rack to cool completely in the pan before cutting into squares.

Storage & Make Ahead

  • Cover and store leftover brownies at room temperature for up to 1 week
  • Freeze for up to 3 months
  • To thaw: Place in refrigerator overnight, then bring to room temperature before serving

Recipe Notes

  • Sugar Variation: Try using 1/2 cup (100g) light brown sugar and 1 1/2 cups (300g) granulated sugar for a delicious variation
  • Cocoa Powder: Both natural and dutch-process work well; dutch-process preferred for smoother flavor
  • Chocolate Bars: Recommended brands include Ghirardelli, Baker’s, or Lindt