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Rich, fudgy brownies with a crackly top and dense chocolate center are the ultimate family dessert indulgence. These classic chocolate squares satisfy every sweet tooth in the house.
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving a slight overhang for easy removal.
Melt the unsalted butter and semisweet chocolate chips together in a medium saucepan over low heat, stirring constantly to avoid scorching, until smooth and glossy. Remove from heat and let cool for 5 minutes.
Whisk in the sugar into the slightly cooled chocolate-butter mixture until well blended. Next, add the eggs one at a time, whisking thoroughly after each — this ensures a crackly top.
Sift together flour, cocoa powder, and salt; gently fold the dry ingredients into the wet mixture just until no streaks of flour remain. Avoid overmixing for a dense, fudgy texture.
Stir in vanilla and pour the batter into the prepared pan, smoothing the top. Bake for 32–36 minutes until the top is crackly and a toothpick inserted at the edge comes out with moist crumbs (center will look fudgy).
Cool the brownies completely in the pan on a wire rack for at least 1 hour. Lift out using the parchment, slice into squares, and serve.
