Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups granulated sugar
- 1 1/4 cups unsweetened cocoa powder (Dutch-process preferred)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs, cold
- 1 cup all-purpose flour
- 2/3 cup chocolate chips (optional)
Instructions
- Preheat the oven to 325°F (165°C). Line a 9×13-inch pan with parchment, leaving an overhang on two sides.
- Melt the butter in a saucepan over medium-low heat, then remove from the heat.
- Whisk in the sugar, cocoa and salt for about 1 minute, until smooth and slightly cooled.
- Add the vanilla, then beat in the eggs one at a time. Beat 40 to 50 strokes after the last egg until thick and glossy.
- Fold in the flour just until no streaks remain, then fold in the chocolate chips.
- Spread in the pan and bake for 25 to 30 minutes, until a toothpick 2 inches from the edge has a few moist crumbs.
- Cool in the pan for at least 1 hour before cutting.
Notes
Cold eggs in a warm (not hot) mixture create the crackly top. For the cleanest cuts, chill for 2 hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American