Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined and slightly glossy.1 cup unsalted butter, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.1 cup all-purpose flour, ⅓ 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, as this can result in tough brownies.
- Gently fold in the semi-sweet chocolate chips and chopped nuts (if using) until evenly distributed throughout the batter.1 cup semi-sweet chocolate chips, ½ cup chopped nuts
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the brownies cool completely in the pan on a wire rack. This is crucial for achieving the best texture and for easy frosting.
- Once the brownies are completely cooled, spread your chosen frosting evenly over the top.1 cup frosting
- Get creative with your decorations! Add sprinkles, candies, or edible footballs to transform these brownies into the ultimate Super Bowl dessert.Sprinkles, candies, or edible footballs
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Freeze unfrosted brownies for up to 2-3 months.
