Ingredients
For 16 small squares
- 10 tbsp unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder natural or Dutch-process
- 1/4 tsp fine salt
- 1/2 cup semisweet chocolate chips
Equipment
- 8-inch square metal baking pan
- Parchment paper
- Medium saucepan
- Whisk
- Mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Fine-mesh sieve
- Wire cooling rack
- knife
Instructions
Bake the brownies
- Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving overhang on two sides.
- Melt the butter in a medium saucepan over low heat. Remove from heat, add the sugar, and whisk for 1 to 2 minutes until glossy. Let cool until warm rather than hot.
- Whisk in the eggs one at a time, then the vanilla, until the mixture is smooth and slightly thick.
- Sift the flour, cocoa powder, and salt over the mixture. Fold gently with a spatula just until no dry streaks remain, then fold in the chocolate chips.
- Spread the batter in the lined pan. Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs, not liquid batter.
- Cool completely in the pan on a wire rack, about 1 hour. Lift out by the parchment and cut into 16 small squares.
Video
Notes
Estimated cost basis for the full batch in US dollars: butter $1.50, sugar $0.40, eggs $0.70, vanilla $0.35, flour $0.15, cocoa $1.20, salt $0.02, semisweet chips $1.60; about $5.92, rounded to $6. Prices vary.
Preppy Kitchen’s original instructional video was uploaded November 21, 2023. It demonstrates the same fudgy cocoa brownie style and crackly top; follow this card’s measurements and timing for the eight-inch pan.
Do not eat the raw batter because it contains uncooked flour and eggs. Store fully cooled brownies covered at room temperature for 3 to 4 days.
