If you’re a chocolate lover like me, there is nothing more satisfying than a decadent, fudgy brownie. So what exactly makes this recipe from Sally’s Baking Addiction so incredible?

First, it’s super simple to make! Two bowls and 15 minutes of prep is all you need to create amazing brownies guaranteed to impress. Second, it’s a chocolate lovers dream! I adapted the recipe to use three types of readily available chocolate (dark chocolate chips, semi-sweet chocolate chips, and cocoa powder) to create a flavor that is wonderfully rich, but not overly sweet. Third, the recipe was literally designed to maximize what I like to call the “fudge factor” - it has a perfectly dense, melt-in-your-mouth fudgy center that is oh so good!

As with all things chocolate, bonus points if you enjoy these brownies with a glass of cold milk or my personal favorite, red wine. :)

Ingredients

• 1/2 cup unsalted butter

• 1 and 1/3 cups dark chocolate chips

• 3/4 cup granulated sugar

• 1/4 cup packed brown sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1/2 cup and 2 tablespoons all-purpose flour

• 2 tablespoons unsweetened cocoa powder

• 1/4 teaspoon salt

• 1 cup semi-sweet chocolate chips

Instructions

1. Melt butter and 1 and 1/3 cups of dark chocolate chips in a microwave-safe bowl in 20 second increments, stirring after each. Once the butter and chocolate chips are fully combined, allow the mixture to cool for 10 minutes.

2. Preheat oven to 350 degrees, adjusting oven rack to the lower third of the oven.

3. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil or parchment paper, allowing some to hang over the sides (you’ll use this to pull the brownies out later). Set aside.

4. In a large bowl, whisk together sugars and cooled chocolate/butter mixture until fully combined. Add vanilla and eggs, one at a time, whisking until smooth after each addition.

5. Add flour, cocoa powder, and salt, whisking until just combined (do not over mix). Gently fold in semi-sweet chocolate chips.

6. Pour the batter into the prepared baking pan and bake for 45 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs (if the toothpick comes up with wet batter, your brownies are not done yet). All ovens are different, so keep a close eye on it for the last few minutes.

7. Allow brownies to cool completely before lifting out of the pan. Slice into squares and enjoy!

Recipe Notes

• Brownies are best enjoyed same day, but will stay fresh in an airtight container at room temperature for one week.