Makes 16 brownies
WHEN IT’S THE KIND OF HUMP DAY THAT MAKES YOU DO A DOUBLE TAKE AT THE calendar—because honestly, does this week have 11 days in it, or what?—it’s important to have a reliable, one-bowl brownie in your repertoire. This is the kind of thing you can mix together right before sitting down to dinner, and have a warm, gooey brownie waiting for you in time for evening television. Preferably the kind of trashy television that makes you temporarily forget it’s only Wednesday.
Nonstick cooking spray for pan
½ cup/113 g unsalted butter, cut into chunks
⅔ cup/150 g firmly packed dark brown sugar
⅔ cup/134 g granulated sugar
1 teaspoon pure vanilla extract
⅔ cup/64 g unsweetened Dutch-processed cocoa powder*
½ teaspoon baking powder
Generous ½ teaspoon fine sea salt
2 large eggs, fridge-cold
⅔ cup/85 g unbleached all-purpose flour, spooned and leveled
1 cup/170 g bittersweet (60% cacao), semisweet, or milk chocolate chips
Position a rack to the center of the oven and preheat it to 350°F/180°C. Spray an 8-inch/20 cm square light-colored metal baking pan with nonstick cooking spray and line it with parchment paper or aluminum foil.
In a large, microwave-safe bowl, combine the butter and the brown and granulated sugar. Microwave on HIGH until the butter is melted, about 1 minute. Whisk until smooth. Whisk in the vanilla, cocoa powder, baking powder, and salt. Whisk in the eggs, 1 at a time, just until blended—no need to incorporate too much air here. Switch to a spatula and fold in the flour. When just a few floury streaks remain, stir in the chocolate chips. Scrape the batter into the prepared pan and smooth the top.
Bake until the edges are set and just begin to pull away from the sides of the pan, about 25 minutes. Let cool in the pan for at least 20 minutes before slicing and serving.
TIP > Chilling the pan before slicing the brownies will give you the cleanest cuts.
*If you have black cocoa, this is an excellent place to do a half-and-half split.