Fudgy Brownies with Chocolate Chunks
Essential fudgy brownies filled with chocolate chunks that will satisfy your chocolate cravings and make you want to leave the boxed mix behind.
- 1 cup unsalted butter (225 grams)
- 1 ½ cup light brown sugar (285 grams)
- ½ cup dark brown sugar (95 grams)
- 1 ½ teaspoons vanilla extract
- 1 cup cocoa powder (116 grams) — dutch processed preferred
- ½ cup all-purpose flour (68 grams)
- ½ cup chocolate (75 grams) — chips or chopped, plus more for sprinkling on top
- Preheat your oven to 350°F, and make sure your rack is in the center of the oven. Line a 9x9-inch metal brownie pan with parchment paper, letting the paper overhang the edges by a few inches. Clip the paper in place if necessary, and set aside.
- Combine butter and sugars in a microwave-safe bowl. Microwave for one minute or until butter is melted. Whisk the butter and sugars together. Let cool if the mixture is hot.
- Whisk in eggs and vanilla extract until thoroughly combined.
- Add in cocoa powder, salt, and flour. Fold together with a rubber spatula until roughly mixed.
- Add in chocolate chips and fold in until batter is combined. It doesn’t have to be perfectly smooth. Sprinkle any additional chocolate you’d like on top.
- Bake for 40-45 minutes, until the edges of the brownies are cooked. The top of the brownie will have risen slightly, possibly with a crack or two, and look shiny and a little crackled. A tester will not come out fudgy. (I lean closer to the 40-minute mark, know thy oven.)
- Let cool for about 15-20 minutes, then lift the brownies out of the pan by the parchment paper. Cool to room temperature if you’ve got enough patience, but I understand if you don’t. With a warm, dry chef’s knife, portion the brownie into 16 equal pieces (4 x 4). You’ll need to wipe your knife clean between each cut if you’re cutting the brownie fresh for nice clean cuts. Refrigerated brownies are easier to cut, but who ever actually waits that long?!