1 cup (226g) Unsalted butter, melted and slightly cooled

2 cups Granulated sugar

4 large Eggs, room temperature

2 tsp Pure vanilla extract

1 cup (125g) All-purpose flour

¾ cup (65g) Cocoa powder

½ tsp Salt

¼ tsp Baking powder (optional, for a cakey texture)

1 cup Semi-sweet chocolate chips

1 cup Walnuts or pecans, roughly chopped (optional)

1. Prep: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.

2. Wet: In a large bowl, whisk melted butter and sugar. Beat in eggs one at a time, then add vanilla.

3. Dry: In a separate bowl, whisk flour, cocoa, salt, and baking powder.

4. Combine: Gradually stir dry ingredients into wet until just combined. Fold in chocolate chips and nuts.

5. Bake: Spread batter into the prepared pan. Bake for 25-35 minutes until a toothpick inserted in the center comes out with moist crumbs.

6. Cool & Cut: Cool completely in the pan on a wire rack. Chill for at least an hour before lifting with parchment paper and cutting into squares.

Pro-Tips:

• Don’t overmix the batter once the flour is added; overworking develops gluten and makes brownies tough.

• Use room temperature eggs to ensure a smooth batter that bakes evenly.

• For the cleanest cuts, chill the brownies in the refrigerator for at least an hour before slicing.

Variations:

• Swirl: Swirl cream cheese or peanut butter into the batter before baking for a marbled look.

• Espresso: Add 1-2 tsp of instant espresso powder to the dry ingredients to intensify the chocolate flavor.

• Salted Caramel: Drizzle with caramel sauce and sprinkle with flaky sea salt after cutting.