Ingredients
Method
Step 1: Prep the pan and oven
- Preheat your oven to 350°F (175°C). Use an 8x8-inch oven-safe skillet or baking pan.
Step 2: Melt the butter
- Add the butter to the pan and melt it over low heat (or in the microwave if using a glass dish).
Step 3: Mix in sugars and vanilla
- Whisk in granulated sugar, brown sugar, and vanilla until smooth.
Step 4: Add the eggs
- Crack in the eggs, one at a time, whisking quickly so they blend in without cooking.
Step 5: Combine the dry ingredients
- Sift in cocoa powder, flour, baking powder, and salt. Gently fold everything together until just combined — don’t overmix.
Step 6: Add chocolate chips
- Fold in chocolate chips for extra gooey goodness.
Step 7: Bake the brownie cake
- Spread the batter evenly in the same pan. Bake for 20–25 minutes. It’s ready when the top looks set and a toothpick comes out with a few moist crumbs.
Step 8: Cool and serve
- Let it rest for about 10 minutes before slicing. Serve warm with ice cream or powdered sugar on top.
Notes
- For an extra fudgy texture, bake it closer to 20 minutes. For a more cake-like texture, bake it around 25 minutes.
- Dutch-process cocoa gives a deeper flavor, but any good unsweetened cocoa works.
- You can double the recipe for a 9x13-inch pan — just bake for 30–35 minutes.
- Letting the brownie cake cool for a bit helps it set and slice neatly (though stealing a warm corner piece is totally allowed).