Brrrooowwwnieees! Ahhh! I love me some brownies! They’re awesome on their own and warm with cold ice cream… These brownies are fudgy, explodingly full of chocolatey goodness and possess the classic shiny hard top. They’re a great last minute dessert option for any night and you’ll be pleased you made them too!
The key to these fudgy brownies is melting the sugar in the butter till shiny and thick. Just be cautious once it starts bubbling because its very very hot. I like to brown the butter a tad longer to give the brownies a nuttier flavor, but that’s really up to your liking…they are awesome either way! If you love the crunch of nuts, go right ahead and add them in!
1 C unsalted butter
2 ¼ C sugar
1 ¼ C cocoa
1 t salt
1 t baking powder
1 T vanilla
1 ½ C flour
2 C chocolate chips
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth. Add the flour and chips, again stirring until smooth.
Spoon the batter into a lightly greased 9" x 13" pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely prior to cutting.