Over a lifetime of baking brownies, I finally figured out that there is no one ideal. Taste is subjective: Some people like them soft and chewy, some adore the crispy edges, some prefer the cake-like kind with walnuts, and then there is me. I like my brownies soft and chewy in the center, a little crispy on the top, dense and fudgy throughout—never, ever cake-like!—and always without nuts.
The intensity of the chocolate flavor plays a huge part. I prefer it rich and very dark, so I use both an unsweetened dark cocoa powder (22 to 24%) and semisweet chocolate chips. As with all cakes and brownies, the better the cocoa, the richer the flavor and texture will be.
MAKES one 9 × 13-inch pan; 12, 16, or 24 brownies
INGREDIENTS
1 cup (135g/4.8oz) all-purpose flour
½ cup (60g/2.15oz) unsweetened dark cocoa powder (22 to 24%), sifted
½ teaspoon baking powder
½ teaspoon salt
2 cups (400g/14.2oz) granulated sugar
1 cup/2 sticks (226g/8oz) unsalted butter, melted and cooled to room temperature
2 teaspoons pure vanilla extract
4 eggs
1 cup (180g/6.3oz) semisweet chocolate chips
- Position an oven rack in the center of the oven and preheat the oven to 325°F. Grease a 9 × 13-inch pan with nonstick spray or butter, then line it with parchment paper or foil, leaving overhang on the sides (see Lining the Pan).
- In a small bowl, whisk together the flour, cocoa, baking powder, and salt.
- In a large bowl, whisk together the sugar, melted butter, and vanilla until creamy. Whisk the eggs into the butter and sugar mixture, one at a time, until creamy. Add the flour mixture and whisk together until just combined. Using a large rubber spatula, fold the chocolate chips into the batter.
- Pour the batter into the prepared pan. Using an offset spatula, spread the batter evenly, getting into the corners.
- Bake for 25 to 28 minutes, or until a cake tester inserted in the center comes out slightly wet, with moist crumbs attached.
- Let the brownies cool completely in the pan on a cooling rack. Remove them from the pan by lifting the sides of parchment or foil. Cut them to your desired size (see here).
- Store in an airtight container for up to 3 days. These brownies also freeze beautifully for up to 1 month (if you can keep them that long)!