Instructions

• Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
• Melt 1 cup butter and 2 cups semi-sweet chocolate chips together until completely smooth. Use the microwave in 30-second intervals stirring between, or melt on the stove-top over low heat.
• Whisk in 1 cup granulated sugar until the mixture looks glossy.
• Add 4 large eggs one at a time, mixing just until combined after each egg.
• Pour the batter into the prepared pan and spread evenly.
• Bake 25 to 35 minutes, or until the edges are set and the center is just set but still looks fudgy.
• Cool completely in the pan before slicing into squares.
Mixing order tip: Adding sugar after the eggs makes gooier brownies. Adding sugar before the eggs creates a denser, glossier texture. Both are delicious!
Optional variation 1: Add 1/2 cup unsweetened cocoa powder after the sugar for darker, richer brownies.
Optional variation 2: Fold in 1/2 cup all-purpose flour at the end for thicker, chewier, bakery-style brownies.
Storage: Store in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze wrapped brownies for up to 3 months.