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1
Preheat your oven to 350°F (175°C). Melt the unsalted butter in a large bowl using 20-second microwave intervals, stirring between each, until fully melted.
2
Add the cocoa powder to the warm melted butter, letting the two combine to release deep chocolate flavor.
3
Add the granulated sugar, then whisk vigorously (or use an electric mixer) until the sugar fully dissolves and the mixture looks smooth — this is the key to getting that shiny, crackly brownie top.
4
Mix in the three room-temperature eggs one at a time, then add the vanilla extract and salt, continuing to mix well.
5
Add the flour and gently fold it in with a spatula, being careful not to overmix so the brownies stay fudgy.
6
Fold in the chocolate chips gently just until no streaks of flour remain and the chips are evenly distributed.
7
Line an 8x8-inch baking pan with parchment paper (a light spray of oil helps it stick), pour in the brownie batter, and use an offset spatula to spread it into an even layer.
8
Bake in the oven: about 35 minutes for a fudgy, gooey brownie, 45 minutes for a slightly drier but still fudgy center, or 55 minutes for a fully set brownie.
9
Let the brownies cool, then cut into whatever size pieces you like (the creator suggests nine squares) and enjoy the fudgy center with crisp edges.
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