Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.

2. 2

   Melt ½ cup unsalted butter with 4 oz chopped semisweet chocolate over low heat or in short microwave bursts, stirring until smooth. Cool 2 minutes so the eggs don't scramble.

3. 3

   Whisk in 1 cup sugar, then 2 large eggs and 1 teaspoon vanilla until the batter turns glossy and thick. Stir in ⅓ cup cocoa, ½ cup flour, and ¼ teaspoon salt just until combined — stop when you don't see dry streaks. Fold in optional ½ cup chocolate chips.

4. 4

   Spread in the pan. Bake 22–26 minutes until the top looks set and a toothpick shows moist fudgy crumbs, not wet batter and not clean dry crumbs. The center should still feel soft if you press lightly.

5. 5

   Cool in the pan, then lift out and cut into 16 squares. Chill 30 minutes first if you want cleaner cuts. You want dense fudgy brownies with a shiny top — not cakey dry squares or a molten raw middle.