Brooke’s Best Bombshell Brownies
Brooke’s Best Bombshell Brownies bring together cocoa powder and semisweet chocolate chips for a rich, deeply chocolatey dessert. Melted butter gives the batter its richness, while a full tablespoon of vanilla rounds out the chocolate flavor. Each square has a dense, satisfying center with chocolate chips throughout.
Equipment
- 9×13-inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Sturdy spoon or rubber spatula
- Knife
Ingredients
- 3 cups granulated sugar
- 1 cup unsalted butter melted
- 1 tablespoon vanilla extract
- 4 large eggs
- 1½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- Combine the sugar, melted butter, and vanilla in a large bowl.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients just until combined. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan.
- Bake for 35–40 minutes, until the top is dry and the edges begin to pull away from the pan.
- Cool completely in the pan, then cut into 24 squares.
Notes
Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Timing: The supplied 50-minute total reflects the shorter baking time. Allow 50–55 minutes for preparation and baking, plus additional time for complete cooling.