Ingredients:

  • 1/2 cup (1 stick, 113g) unsalted butter, plus more for greasing the pan
  • 1 cup (200g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (85g) semi-sweet chocolate chips (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a double boiler or heat-safe bowl set over simmering water (or in the microwave in 30 second bursts), melt the butter. Remove from heat and whisk in the cocoa powder until smooth.
  3. Whisk in the sugar, followed by the vanilla extract.
  4. Add the eggs one at a time, whisking well after each addition. The mixture should be glossy and smooth.
  5. Gently fold in the flour until just combined. Do not overmix.
  6. Stir in the chocolate chips, if using.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out with moist crumbs attached. The top should be shiny and crackled.
  9. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 16 squares.