Ingredients
Equipment
Method
Prep
- Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting.
Make the batter
- Whisk the melted butter and granulated sugar until glossy, then beat in the eggs one at a time and add the vanilla extract.
- Fold in the cocoa powder, all-purpose flour, and salt just until combined, stopping the moment the dry streaks disappear to avoid overmixing.
- Stir in the semi-sweet chocolate chips until evenly distributed through the thick batter.
Bake and cool
- Pour the batter into the prepared pan and smooth the top so it bakes evenly.
- Bake at 350°F for 28–32 minutes, until a toothpick comes out with a few moist crumbs and the top looks set with a slight shine.
- Cool completely before slicing so the fudgy centers firm up and the crackly top stays intact.
Notes
For the signature crackly top, mix the butter and sugar until glossy and keep the flour mixing to just until you don’t see dry streaks. Store brownies in an airtight container in the fridge for up to 5 days (bring to room temp for best texture); freeze up to 2 months for longer storage. If you want a lighter option, swap in half the sugar for an equal amount of a 1:1 baking sweetener designed for brownies, while keeping the rest of the recipe the same.