I love brownies. I love brownies because they are a crowd pleaser, you can make one batch and feed a bunch of people, they are great make aheads, they travel well and you use one bowl to make them. Most desserts don't check all those boxes. On top if it, this brownie is so fudgy in the center and has a rich chocolate flavor; top them with ice cream, whipped cream, or salted caramel and they go to a whole other level. Double this recipe for a larger batch and bake in a 9x13 baking dish for about 10 minutes longer.
Your Time: 15 minutes Oven Time: 25 minutes
4 ounces bittersweet or semisweet chocolate, chopped
1 stick unsalted butter, cut into small cubes
3/4 cup sugar
2 large eggs
3/4 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon Kosher salt
1/2 cup bittersweet, semisweet or milk chocolate chips
Non-stick cooking spray
Preheat oven to 350 degrees F. Lightly grease an 8x8 baking pan with non-stick spray. Set aside.
In a medium microwave safe bowl combine the chopped chocolate and butter. Microwave for 30 seconds. Remove from the microwave and stir the butter and chocolate together, scraping the sides of the bowl down to the center. Microwave for 10 second increments, stirring between each, until the chocolate and butter are just melted and they are evenly combined. Next whisk in the sugar followed by the eggs until smooth. Add in the flour, cocoa powder and salt and whisk together until you no longer see any streaks of flour. Fold in the chocolate chips and then pour into the prepared pan, making sure the batter is evenly distributed.
Bake in the preheated oven for 23-25 minutes or until a toothpick inserted into the center comes out with just a few crumbs on it. Let rest for 10 minutes before cutting into 9 squares or 12 rectangles. Serve immediately or store in an airtight container for 3 days at room temperature or up to a week in the fridge.