Brooke’s Best Bombshell Brownies
These fudgy chocolate-chip brownies strike a perfect balance between deeply chocolaty and soft-fudgy with rich cocoa flavor and melted chocolate chips in every bite.
Ingredients
Main Ingredients
- 3 cups granulated sugar
- 1 cup butter, melted (let it cool slightly so it doesn’t cook the eggs)
- 1 tablespoon vanilla extract
- 4 large eggs (room temperature helps everything blend smoothly)
- 1.5 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips (about 6 oz)
Optional Ingredients
- 1-2 teaspoons espresso powder (deepens chocolate flavor)
- 1/2 cup chopped walnuts or pecans (for crunch)
- flaky sea salt (sprinkle on top before baking)
- 1/2 teaspoon cinnamon (adds warmth without tasting 'spiced')
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease two 8x8-inch pans or a 9x13-inch pan.
- For the easiest removal and cleanest slices, line the pan(s) with parchment paper, leaving a little overhang on the sides (like handles).
- Set your pans aside and make sure your melted butter has cooled slightly.
Mixing / Assembling
- In a large bowl, whisk together the sugar, melted butter, and vanilla until the mixture looks glossy and evenly combined.
- Add the eggs one at a time, whisking well after each addition.
- In a separate bowl, whisk together flour, cocoa powder, and salt (and espresso powder if using).
- Gradually add the dry ingredients to the wet mixture. Stir just until you no longer see dry streaks.
- Fold in the chocolate chips (and nuts if using).
Cooking / Baking
- Divide the batter evenly between the two 8x8-inch pans (or pour it all into the 9x13-inch pan).
- Smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Resting / Finishing
- Cool the brownies in the pan on a wire rack.
- For the best texture and neat slices, let them cool for at least 45–60 minutes before cutting.
- Lift out using parchment handles, slice into squares, and serve.
Notes
For the best fudgy texture, don’t overbake. Brownies continue to set as they cool.