Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Optional: chopped nuts or sprinkles for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it with butter.
- In a large bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold the dry mixture into the wet ingredients until just combined.
- Fold in most of the chocolate chips, reserving some for topping if desired.
- Pour the batter into the prepared pan, spreading evenly. Sprinkle the remaining chocolate chips on top and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow to cool completely before slicing to maintain their chewy, fudgy texture.
Notes
- For gluten-free browkies, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- Avoid overbaking to keep the browkies fudgy and moist; check with a toothpick for doneness.
- Wrap individual pieces in plastic wrap and freeze for longer storage. Thaw at room temperature before serving.
- You can add nuts, caramel swirls, or peanut butter chips to customize your browkies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 210 Kcal
- Sugar: 20g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg