👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a large bowl, combine the melted butter and granulated sugar, whisking until well combined. Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
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3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
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4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips or chunks.
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5
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
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6
Remove from oven and let cool completely in the pan on a wire rack before cutting and storing.
💡 Notes
Always ensure brownies are completely cool before storing to prevent condensation. For extra fudginess, slightly underbake. Dutch-processed cocoa powder creates a darker, richer brownie. For best results when freezing, double wrap individual portions.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
4g
Total Fat
20g
Saturated Fat
12g
Carbs
40g
Fiber
2g
Sugar
30g
Sodium
100mg
Cholesterol
60mg
