Instructions
1. Prep:
Preheat the oven to 325°F. Butter an 8-inch square baking pan.
2. Mix Dry Ingredients:
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Melt Chocolate Base:
In a medium saucepan over medium heat, combine the sugar, butter, and milk. Stir until the mixture comes to a gentle boil. Immediately remove from heat and add 1½ cups of the chocolate chips. Stir until completely melted and smooth.
4. Combine Wet Ingredients:
Whisk the eggs and vanilla into the warm chocolate mixture until fully blended and glossy.
5. Fold in Dry Ingredients:
Gradually add the flour mixture to the chocolate, stirring gently until just combined and no dry streaks remain.
6. Assemble:
Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining 1 cup of chocolate chips evenly over the top.
7. Bake:
Bake for 25–30 minutes, rotating the pan halfway through, until the top is set and the edges are just pulling away from the pan. The center should still be slightly soft.
8. Cool & Serve:
Let cool completely in the pan on a wire rack before cutting into 6 large squares. Serve with a scoop of vanilla ice cream and a drizzle of chocolate sauce, if desired.
Tips for Success
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Don’t Overbake: The brownies will continue to set as they cool. A toothpick inserted will have moist crumbs attached when done.
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Chip Choice: Using milk chocolate chips keeps these brownies rich and sweet. For a deeper flavor, substitute semi-sweet or dark chocolate chips.
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For Clean Cuts: Chill cooled brownies in the pan for 15–20 minutes before slicing for neater squares.
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Storage: Keep in an airtight container at room temperature for up to 3 days.
Thick, fudgy, and loaded with chocolate—these brownies are a simple, soul-satisfying treat worthy of their legendary name. Serve big and top generously.
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