Ingredients
- Unsalted Butter: 1 cup (2 sticks), melted
- Granulated Sugar: 2 cups
- Large Eggs: 4
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 1 cup
- Unsweetened Cocoa Powder: 3/4 cup
- Salt: 1/2 teaspoon
- Chocolate Chips: 1 cup (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, combine the melted butter and sugar. Beat until smooth.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in chocolate chips, if using.
- Step 6: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely before cutting into squares.
Notes
- Store leftover brownie cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to keep it extra moist.
- For a warm, gooey treat, microwave a slice for 15-20 seconds – it's like they're fresh from the oven again!
- Serve your brownie cake with a scoop of vanilla ice cream and a drizzle of chocolate sauce for the ultimate dessert experience.
- Chef's secret: Don't overmix the batter once you add the flour; gently combine until just incorporated to keep the brownie cake tender and fudgy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American