Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) alcohol-free vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (180°C). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk 113g melted butter and 200g granulated sugar together in a large heat-proof mixing bowl.
  3. Add 2 large eggs and 5ml alcohol-free vanilla extract; whisk vigorously for 1-2 minutes until the mixture is pale and slightly fluffy.
  4. Stir in 45g unsweetened cocoa powder until the batter is smooth.
  5. Gently fold in 65g all-purpose flour and 1.5g salt using a spatula, stirring only until no white streaks remain.
  6. Fold in 90g semi-sweet chocolate chips.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 22–25 minutes. Remove from the oven when the edges are set but the center has a slight jiggle and a toothpick inserted into the middle comes out with moist, sticky crumbs attached.
  9. Let the brownies cool completely in the pan before lifting them out via the parchment paper and cutting into 16 squares.