I am on a never ending quest to find delicious fudgy brownie recipes, and I will definitely be adding this one to my repertoire. The brownie is fairly thin, with a crackled top and a delightfully chewy texture. This brownie is somewhat reminiscent of a boxed mix brownie, so it would be an ideal recipe to try if you are trying to kick the boxed stuff. The recipe is super easy to follow, and even my non-brownie loving husband thought these were good. Ditch the box and give these a try!
Adapted slightly from Cookies and Cups
1 cup semi sweet chocolate chips
1/4 cup butter (1/2 stick)
6 tablespoons light brown sugar
6 tablespoons granulated sugar
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1. Preheat oven to 325°
2. Line a 8x8 pan with parchment or mist generously with non-stick spray.
3. Melt chocolate and butter in a medium sauce pan over medium-low heat. Remove from heat. Whisk both sugars into the chocolate mix. Add in eggs, one at a time and then add vanilla. Whisk until just combined, taking care not to whip too much air into the batter. Stir in flour and salt until evenly incorporated and pour batter into prepared pan.
4. Bake 28-32 minutes until center is set and a toothpick inserted in the center has no more than a few moist crumbs. Let brownies cool completely before cutting into squares.