Ingredients
Method
- Preheat oven to 350 degrees F. Line a 9x9 inch baking pan with nonstick foil or parchment paper, leaving some overhang. In a large microwave safe bowl, melt the semi-sweet chocolate chips in 30 second bursts, stirring between each, until just melted, about 1 1/2 to 2 minutes. Let the bowl rest for a couple of minutes, then stir until smooth.
- Add the butter, both sugars, vanilla, and eggs to the melted chocolate, and mix well. Whisk in the flour, salt, and cocoa powder until just incorporated. Fold in the milk chocolate chips.
- Transfer the batter to the prepared pan and smooth the top. Bake for 35 to 40 minutes. For chewier brownies, bake closer to 40 to 42 minutes. For fudgier, gooey brownies, bake closer to 35 minutes.
- Serve immediately with ice cream and hot fudge sauce, or allow to cool completely before cutting into squares for ultra chewy brownies. To serve warm later, microwave individual squares for about 20 seconds.
Nutrition
Notes
For extra gooey centers, pull the brownies at 35 minutes.
For chewier texture, bake the full 40 minutes and cool completely.
Use parchment or foil overhang to lift brownies out easily.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked brownies for up to 3 months; thaw or reheat in the microwave.
Stir in 1 cup mini marshmallows just before baking for a gooey marshmallow version.
Add 1/2 cup toasted walnuts or almonds for a California twist with extra crunch.
