Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or spray it with non-stick cooking spray. For easier removal and cleaner edges, you can also line the pan with parchment paper, leaving an overhang on the sides.
- In a large microwave-safe bowl, melt the 1 cup of unsalted butter. You can also do this in a saucepan over low heat on the stovetop. Let it cool slightly before proceeding.1 cup unsalted butter
- To the melted butter, add the 2 cups of granulated sugar. Whisk this mixture together until well combined.1 cup unsalted butter, 2 cups granulated sugar
- One at a time, crack in the 4 large eggs, whisking thoroughly after each addition to ensure they are fully incorporated. Stir in the 1 teaspoon of vanilla extract. It's important that the eggs are at room temperature for better emulsification and a smoother batter.2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the 1 cup of all-purpose flour, ¾ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Make sure these dry ingredients are well combined to distribute the leavening agent and seasoning evenly.1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tougher brownies. A few streaks of flour are acceptable.
- Gently fold in the 1 cup of chocolate chips. Reserve a small handful if you want to press a few extra on top before baking.1 cup chocolate chips
- Pour the batter evenly into the prepared baking pan. Spread it out to create a smooth, even surface.
- Bake in the preheated oven for 25 to 30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. Avoid overbaking to maintain that desired chewy texture.
- Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for achieving the perfect chewy texture and allows them to set properly.
- Once completely cool, you can cut the brownies into bite-sized squares. For an extra festive touch, you can use a knife to carefully trim the edges to create a more football-like shape, or simply cut them into rectangles. If you're feeling creative, use white icing or melted white chocolate to pipe "laces" onto the top of each brownie, transforming them into adorable mini footballs!White icing or melted white chocolate
Notes
To keep them fresh, store in an airtight container at room temperature for up to 3-4 days. Can be refrigerated for up to a week or frozen for 2-3 months.
