Ingredients
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1½ sticks (170g) unsalted butter, melted
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2 cups (400g) sugar (white or mix with brown sugar for caramel notes)
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4 large eggs
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½ cup (50g) unsweetened cocoa powder (natural or Dutch-processed)
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1 tsp vanilla extract
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1¼ cups (150g) all-purpose flour
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1 tsp salt
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1 cup (175g) semi-sweet chocolate chips
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Optional: 2–3 tbsp raspberry or strawberry jam (for swirl)
Instructions
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Preheat oven to 350°F (175°C). Line an 8-inch or 9×13-inch pan with parchment paper.
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Whisk flour + salt, set aside.
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Beat melted butter + sugar until smooth.
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Add eggs one by one, mix well.
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Stir in cocoa powder + vanilla.
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Fold in flour mixture gently, do not overmix.
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Add chocolate chips.
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Optional swirl: Drop spoonfuls of jam on top, drag a knife to marble.
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Bake 25–30 min until a toothpick comes out with moist crumbs.
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Cool completely, cut into squares or hearts.
Notes
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Use high-quality chocolate for best flavor.
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Avoid overbaking to keep texture fudgy.
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For clean cuts, wipe knife between slices.
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Can be stored 3 days airtight or frozen 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American