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Ingredients
Vanilla extract
1 tsp
Butter, without salt
1/2 cup, unsalted, melted
Sugars, granulated
1 cup
Eggs, Grade A, Large, egg whole
2 large
Salt, table
1/2 tsp
Flour, 00
1/2 cup
Cocoa powder, unsweetened
1/2 cup, unsweetened
Scone, chocolate or chocolate chips, commercial
2/3 cup, semi-sweet, optional
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Instructions
Preheat your oven to 175°C (350°F). Lightly grease and flour an 8x8 inch (20x20 cm) baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal.
In a medium microwave-safe bowl or a saucepan over low heat, melt the butter.
Remove from heat and stir in the granulated sugar until well combined.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate small bowl, whisk together the cocoa powder, plain flour, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using, gently fold in the chocolate chips.
Pour the brownie batter into your prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Do not overbake, as brownies will continue to set as they cool.
Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares.
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