📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for even baking!
2. Grease and flour a 9x13 inch baking pan. Make sure it’s properly prepared to prevent sticking. Use baking spray with flour, or line it with parchment paper – whatever works for you!
3. In a large mixing bowl, melt 1 cup (2 sticks) of unsalted butter. I use the microwave, but a double boiler works too. Let it cool slightly before proceeding. Don’t burn your butter – it would be a disaster!
4. Add 1 cup of granulated sugar and 1 cup of packed light brown sugar to the melted butter. Beat until everything is well combined. If you’re using an electric mixer, now is a great time for that. If not, get your arm ready for a workout!
5. Beat in 4 large eggs, one at a time. Mix well after each addition. This is the point you really want your mix to be fully smooth.
6. Add 1 teaspoon of vanilla extract. Stir it in until just combined. Mmm...that smells good!
7. In a separate medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Make sure there are no lumps!
8. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing will make the brownies tough, which is definitely not what we want.
9. Stir in 1 cup of semi-sweet chocolate chips. This is the best part! Don’t feel bad about sneaking a few chips for a little taste test, it’s allowed!
10. Pour the batter into the prepared baking pan and spread evenly. A spatula will help make sure it's evenly spread throughout the pan.
11. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don’t overbake! Slightly underbaked brownies are way better than dry ones!
12. Let the brownies cool completely in the pan before cutting and serving. This will help to set that perfect fudgy texture and prevent them from falling apart.