How to Make Fudgy Brownies

• 1/2 cup (113 g) butter
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar
• 3/4 cup (65 g) unsweetened cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 3 large eggs
• 3/4 cup (95 g) all-purpose flour
• 3/4 cup (130 g) chocolate chips, optional

1. Heat the oven to 350°F (175°C) and line an 8x8 pan with parchment.
2. Melt the butter in a saucepan, then whisk in both sugars, the cocoa, and the salt until glossy. Let it cool 5 minutes.
3. Whisk in the vanilla, then the eggs one at a time, beating hard for 30 seconds after each — this is what makes the shiny top.
4. Fold in the flour with a spatula until no dry streaks remain, then fold in the chocolate chips.
5. Spread in the pan and bake 25–30 minutes; a toothpick should come out with moist crumbs, not clean.
6. Cool completely in the pan before cutting, or they will fall apart.

• Underbaking by two minutes gives fudgy; overbaking by two gives cakey. Watch the edges.
• Chill the cooled pan 30 minutes for clean, sharp squares.

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