- Dessert
- American
- Make-ahead
- Freezer-friendly
- Stovetop
- Oven
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 1/2 sticks
unsalted butter, cut into pieces
- 1 1/4 cups
granulated sugar
- 1/4 cup
packed light brown sugar
- 3/4 cup
unsweetened cocoa powder
- 3/4 tsp
fine salt
- 2 tsp
vanilla extract
- 3
large eggs, cold from the fridge
- 2/3 cup
all-purpose flour
- 3/4 cup
semisweet chocolate chips (optional)
- Vegetarian
Contains milk (unsalted butter), eggs (large eggs) and wheat (all-purpose flour).
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 350°F. Line an 8×8-inch metal baking pan with two crossed strips of parchment paper, letting the ends hang over the sides as handles, then butter or spray the parchment lightly.
350°F
- Step 2
In a medium saucepan over low heat, melt the butter with both sugars, the cocoa powder and the salt, stirring constantly with a heatproof spatula, until the butter is fully melted and the mixture looks like thick, glossy wet sand, 3 to 4 minutes. It will look grainy — that's fine. Take it off the heat.
4 min
- 1 1/2 sticks unsalted butter
- 1 1/4 cups granulated sugar
- 1/4 cup packed light brown sugar
- 3/4 cup unsweetened cocoa powder
- 3/4 tsp fine salt
- Step 3
Let the mixture cool for 5 minutes, until it is warm but not hot to the touch (if it's too hot it will scramble the eggs). Stir in the vanilla.
5 min, hands-off
- 2 tsp vanilla extract
- Step 4
Add the eggs one at a time, whisking hard for about 30 seconds after each one. Once all three are in, whisk vigorously for a full 1 to 2 minutes more, until the batter is thick, smooth and distinctly glossy — this is what makes the crackly top.
3 min
- 3 large eggs
- Step 5
Sprinkle the flour over the batter and fold it in with the spatula just until no dry streaks remain, about 30 seconds. Don't overmix. Fold in the chocolate chips, if using.
- 2/3 cup all-purpose flour
- 3/4 cup semisweet chocolate chips
- Step 6
Scrape the batter into the lined pan and smooth the top with the spatula. Bake until the top is set and shiny-crackled and a toothpick inserted in the center comes out with moist crumbs (not wet batter), 28 to 32 minutes.
30 min, hands-off · 350°F
- Step 7
Cool the brownies completely in the pan on a rack, at least 1 1/2 hours — they set up fudgy as they cool. Lift out by the parchment handles and cut into 16 squares with a large knife, wiping the blade between cuts.
1 hr 30 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026