Ingredients:

• 6 tablespoons melted butter (regular or dairy-free)
• ½ cup granulated sugar
• 6 tablespoons light brown sugar
• 1 egg
• ½ tablespoon vanilla extract
• ⅛ teaspoon salt
• 5 tablespoons all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• ⅓ cup semisweet chocolate chips (regular or dairy-free)

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 350°F.
   • Line an 8x4 or 9x5 loaf pan with parchment paper, leaving some extra paper hanging over the sides to easily lift the brownies out later.
2. Melt the Butter:
   • Melt the butter in a microwave-safe bowl or over the stove.
   • Add both sugars to the melted butter and whisk until the mixture becomes a paste-like consistency and pulls away from the sides of the bowl.
3. Add the Egg and Vanilla:
   • Whisk in the egg and vanilla extract until fully combined.
4. Mix in the Dry Ingredients:
   • Stir in the flour, cocoa powder, and salt, whisking until just mixed.
   • Gently fold in the chocolate chips.
5. Bake the Brownies:
   • Pour the batter into the prepared pan, spreading it evenly.
   • Bake for 26-36 minutes.
   • The brownies are done when the top has a crackly appearance, and a toothpick inserted into the center comes out with just a few moist crumbs (not completely clean or covered in batter).
   • The batter should also not jiggle when the pan is moved.
6. Cool and Cut:
   • Allow the brownies to cool completely in the pan before cutting them into squares.

Notes:

• Measuring Flour & Cocoa Powder: Be sure to properly measure your flour and cocoa powder using a kitchen scale or the scoop-and-level method for the best results.
• Baking Time: The baking time can vary based on your oven and the type of pan you use. Glass pans may take a little longer, and a 9x5 pan will bake faster than an 8x4.
• Storage: Keep the brownies un-sliced in the pan, covered tightly with foil for up to 3-4 days. Sliced brownies should be stored in an airtight container at room temperature.

Nutrition