Here’s a brownie recipe Unsalted butter: 1 cup (226g), meltedGranulated white sugar: 2 cups (400g)Eggs: 3 large eggs, at room temperatureVanilla extract: 1 tablespoonUnsweetened cocoa powder: ¾ cup (75g)All-purpose flour: 1 cup (120g)Salt: 1 teaspoonSemisweet chocolate chips: 1½ cups (270g) Prep the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch metal baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.Combine the wet ingredients: In a large mixing bowl, vigorously whisk the melted butter and granulated sugar together. Whisking the hot butter with sugar helps dissolve the sugar, which is the secret to getting a thin, shiny, crinkled top.Add eggs and vanilla: Beat in the room-temperature eggs one at a time, followed by the vanilla extract. Mix until the batter looks smooth, pale, and slightly thickened.Incorporate dry ingredients: Sift the cocoa powder, all-purpose flour, and salt directly into the wet mixture. Use a wooden spoon or rubber spatula to gently fold the ingredients together just until the flour pockets disappear. Overmixing at this stage will introduce too much air and yield a cakey texture instead of a fudgy one.Fold in the chips: Gently stir in the chocolate chips.Bake: Spread the thick batter evenly into your prepared pan. Bake for 35 to 40 minutes.Check for doneness: Insert a toothpick into the center. For a perfectly fudgy brownie, it should come out with a few moist crumbs attached, but no wet, runny batter.Cool and slice: Allow the brownies to cool completely in the pan on a wire rack before lifting them out by the parchment paper and slicing into squares. They will continue to set and firm up as they cool.