Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a saucepan, melt the butter, then add sugar and stir well.
- Remove from heat and let cool slightly, then whisk in eggs and vanilla extract.
- In a separate bowl, mix flour, cocoa powder, and salt. Gradually add to the wet mixture.
- Fold in chocolate chips.
- Spread the batter into the prepared baking dish.
- Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool before cutting into squares.
Nutrition
Notes
Ingredient Swap: I sometimes use half dark chocolate chips and half milk chocolate chips when I want a more complex chocolate flavor without being too bitter.
Storage Secret: I keep these in an airtight container at room temperature for up to 4 days; the texture stays beautifully fudgy and they never last longer than that.
Make-
Ahead Trick: You can mix the batter, cover the bowl, and refrigerate it for up to a day before baking.
I find this actually deepens the chocolate flavor.
Common Mistake: The biggest error is overbaking.
I pull mine out when a toothpick shows a few sticky crumbs, as they continue to set while cooling.
Serving Idea: I love warming a square for 10 seconds in the microwave and serving it with a scoop of vanilla ice cream for the ultimate treat.
Pan Alternative: If you don't have a 9x13 pan, a metal 9x9 square pan works.
Just bake for a few minutes longer, checking for doneness around the 30-minute mark.