Brownies

Name: Brownies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 16
Ingredients: 1 cup unsalted butter (226 g); 2 cups granulated sugar (400 g); ¾ cup Guittard unsweetened cocoa powder (75 g); 3 large eggs, room temperature (150 g); 1 tbsp vanilla extract (15 g); 1 tsp salt (6 g); 1 cup all-purpose flour (120 g); 1½ cups Guittard semisweet chocolate chips (270 g)

One-bowl fudgy brownies with a shiny crackly top.

Serves 16Total 50 min

Scale

Ingredients

1 cup unsalted butter226 g
2 cups granulated sugar400 g
¾ cup Guittard unsweetened cocoa powder75 g
3 large eggs, room temperature150 g
1 tbsp vanilla extract15 g
1 tsp salt6 g
1 cup all-purpose flour120 g
1½ cups Guittard semisweet chocolate chips270 g

Method

Step 1 done
Heat oven to 350°F. Lightly grease an 8×8-inch aluminum pan and line the bottom with wax paper.
Step 2 done
Melt the in a large microwave-safe bowl in 20-second bursts, stirring between, until fully melted (~2 min).
Step 3 done
Whisk in the and cocoa vigorously for 30 seconds (this builds the crackly top).
Step 4 done
Whisk in the , , and .
Step 5 done
Fold in the and chocolate with a spatula until just combined. Spread into the pan.
Step 6 done
Bake 35–40 min for fudgy (toothpick has moist crumbs or a smear of batter), or up to 55 min for cakier (mostly clean toothpick).
The top should be thin, shiny, and crackled while the center stays fudgy.
Step 7 done
Cool completely in the pan before slicing. Lift out with the wax paper.

Nutrition

Notes

Guittard cocoa powder and Guittard semisweet chips. Bake in an 8×8 aluminum pan with wax paper on the bottom (not glass). Glass runs cool and softens the edges; Preppy Kitchen suggests +5–10 min if you only have glass. For 9×9, bake 5–10 min less (thinner). Double for 9×13 and add 5–10 min.

Adapted from Preppy Kitchen.