Thanksgiving Chocolate Chip Brownies
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick spray, or line it with parchment paper leaving an overhang on two sides for easy removal later.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk by hand for about a minute until well combined. Add the eggs one at a time, followed by the vanilla extract, whisking until the mixture is smooth and slightly pale.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the batter. Be careful not to overmix; stop just as the last streaks of flour disappear to ensure a fudgy texture.
- Fold in the chocolate chips and chopped nuts if you are using them. Distribute them evenly throughout the batter so every bite has a bit of crunch and extra chocolate.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 25 to 30 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, but not wet batter.
- Remove the pan from the oven and place it on a wire rack to cool completely. This is the hardest part, but cooling allows the brownies to set properly. Once cool, lift them out using the parchment paper and cut them into 16 squares.