Ingredients
•1 cup (2 sticks) unsalted butter
•2 cups granulated sugar
•4 large eggs, room temperature
•1 tablespoon vanilla extract
•1 cup all-purpose flour
•1 cup unsweetened cocoa powder
•1 teaspoon salt
•1 cup semi-sweet chocolate chips
Instructions
- Brown the butter: Cut butter into pieces and place in a light-colored saucepan over medium heat. Stir occasionally as the butter melts. It will foam, then start to smell nutty and turn amber with little brown bits at the bottom. This takes about 5-7 minutes. Once browned, pour into a large heat-proof bowl and let cool for 10 minutes.
- Prep your workspace: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Make the batter: Add sugar to the cooled brown butter and whisk until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Add dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
- Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. For clean cuts, refrigerate for at least an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes