Delicious Fudgey Brownies

These brownies are quickly replacing any box brownies; they are so moist and they fulfill every chocolate craving. They might use one extra pan to clean, but it's definitely worth it (especially if the pan is nonstick because then it's a breeze to clean anyway). If you really want to up the brownie, stick a scoop of ice cream on top for an even richer dessert.

• 1 cup unsalted butter (that's 2 sticks)
• 2 ¼ cups of sugar
• 4 eggs
• 1 ¼ cups cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1 ½ cups AP flour
• Chocolate chips

Preheat your oven to 350°F and grease a 9” x 13” pan

In a medium-sized saucepan, melt the butter over low heat. When it's melted, add the sugar and stir to combine. Let it cook for another 1-2 minutes, stirring, then poor the mixture in a bowl. It should be a shiny and thick mixture.

Add the eggs, cocoa powder, salt, baking powder, and vanilla and mix until it's all nice and combined.

Add the flour and mix until combined. This part is tricky if you are mixing by hand like me—I kneaded the flour in with my spatula as to not have a flour bomb explode all over my counter. The batter gets very thick so it will really help burn some calories so you can eat these brownies.

Add as many chocolate chips as you like and stir them in. I just grabbed quite a few handfuls and threw them in the batter and left some to sprinkle over top. You can also add anything else into these brownies that you'd like; the first time I made them I added walnuts and I highly recommend that. The batter is thick enough that it would be really hard for the extra treats to sink to the bottom.

Pour into greased pan and bake for about 30 minutes or until a toothpick comes out semi-clean (there are melted chocolate chips floating around in there). The edges should be set and the center should look baked but very moist.

Let them cool and then dig in! They are so delicious!

(Adapted from King Arthur)