Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit.
- Place the butter in a large microwave-safe bowl, scatter the chocolate chips on top, and microwave for 90 seconds. Stir until smooth, returning to the microwave for 15 to 30 additional seconds if any chips remain unmelted.
- Add the brown sugar and granulated sugar to the bowl and stir to combine thoroughly.
- Beat in the eggs and vanilla extract until the mixture is fully blended.
- Gently fold in the cocoa powder until no dry streaks remain.
- Add the flour and stir just until it disappears into the batter.
- Pour the batter into a greased 9 by 13 inch glass baking pan and spread it evenly to the edges with a spoon or spatula.
- Bake at 350 degrees Fahrenheit for exactly 25 minutes.
- Let the brownies cool slightly before serving; serve warm for the ultimate gooey texture.
- For firmer brownies that are still delicious, let them cool completely before cutting.
- Top each serving with a scoop of ice cream if desired.
Nutrition
Notes
Use a 9x13 glass pan and line it with parchment for easier cleanup. Swap chocolate chips for walnuts or dried fruit if you like. Store leftovers in an airtight container for up to 3 days. Brownies freeze well for up to 3 months; thaw before serving. Do not overmix after adding flour, or the brownies will turn tough. Bake just until the edges are set for the gooiest center. Serve warm with vanilla ice cream for a classic treat.