Vanilla Brownies

Rich, fudgy, and decadent, these vanilla brownies are the ultimate treat for any chocolate lover.

With a deep, velvety texture and a hint of sweetness, they’re sure to satisfy your cravings.

With the added bonus of a boost of flavor from the vanilla extract, these brownies are the perfect indulgence for any occasion.

Ingredients

• 1 1/2 sticks of unsalted butter, plus more for greasing the pan
• 1 cup of sugar
• 4 large eggs
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 and 1/4 cups of all-purpose flour
• 1 cup of semi-sweet chocolate chips
• Optional: chopped nuts or chocolate chunks for added flavor and texture

Instructions

Preheat your oven to 350°F (180°C) and grease an 8×8 inch baking pan with butter. In a medium bowl, whisk together the flour and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the cocoa powder and flour mixture.

Add this mixture to the wet ingredients and mix until well combined. Melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

Allow the chocolate to cool slightly.

Add the melted chocolate to the batter and mix until well combined. If using, add chopped nuts or chocolate chunks and fold into the batter.

Pour the batter into the prepared baking pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool completely in the pan before cutting into squares and serving.

Notes

For a chewier texture, don’t overbake the brownies. A few moist crumbs on the toothpick is perfect.

If using nuts or chocolate chunks, fold them into the batter gently to avoid crushing them.

Don’t skip the step of cooling the melted chocolate slightly before adding it to the batter, or it might seize up the mixture. When you’re preparing the baking pan, make sure to grease it generously with butter to ensure the brownies come out smoothly.

If you want a more intense chocolate flavor, use high-quality cocoa powder and don’t skip the semi-sweet chocolate chips.

These brownies will keep for up to 3 days at room temperature or up to 5 days in the fridge. Freeze them for up to 2 months if you want to keep them longer.

Cut the brownies into squares when they’re completely cool to get clean edges and a nice presentation.

Nutrional Value

• Calories: 320
• Total Fat: 18g
• + Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 35g
• + Dietary Fiber: 2g
• + Sugars: 20g
• Protein: 4g