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Chewy Chocolate Brownies

These chewy chocolate brownies are a perfect blend of fudgy and cakey textures, offering rich chocolate flavor in every bite. Quick and easy to make, they are sure to be a hit at any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter Use high-quality butter for the best flavor; I love using Kerrygold.
  • 1 cup granulated sugar Organic sugar works wonderfully here!
  • 2 large eggs Make sure they are at room temperature to blend easily.
  • 1 tsp vanilla extract Pure vanilla extract makes a noticeable difference.
  • 1/3 cup unsweetened cocoa powder For an intense chocolate flavor, I recommend Hershey’s Special Dark.
  • 1/2 cup all-purpose flour King Arthur Flour is a trusted choice.
  • 1/4 tsp salt Enhances sweetness.
  • 1/4 tsp baking powder For the perfect lift, don’t skip this part.
  • 1/2 cup chocolate chips Optional; use semi-sweet or dark for extra indulgence.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This step ensures the brownies bake perfectly.
  2. Grease a 9×9-inch baking pan with butter or line it with parchment paper for easy removal.
  3. In a medium saucepan over low heat, melt the unsalted butter, stirring occasionally until fully melted. Remove it from the heat.
  4. Add the granulated sugar to the melted butter and mix until combined. Add the eggs one at a time, followed by the vanilla extract, stirring until the mixture is smooth and glossy.
  5. Gradually sift in the cocoa powder, flour, salt, and baking powder into the butter mixture. Gently mix until just combined—avoid over-mixing.
  6. Fold in the chocolate chips, if using, for extra chocolaty goodness.
  7. Spread the batter evenly in the prepared pan and smooth the top.
  8. Bake in the preheated oven for 20-25 minutes. To check for doneness, insert a toothpick; it should come out with a few moist crumbs.
  9. Allow the brownies to cool in the pan for about 15-20 minutes before slicing into squares.

Notes

For extra gooey brownies, underbake by a minute or two. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.