Chocolate Chip Brownies
Ingredients
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2 cups sugar
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4 large eggs
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2 teaspoons vanilla extract
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¾ cup melted unsalted butter
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1 cup all-purpose flour
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¾ cup cocoa
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1 teaspoon salt
Tools
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strainer
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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knife
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rectangular baking pan
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting using the button below.
June Oven
Begin the batter
Place sugar, eggs and vanilla in bowl. Whisk until pale yellow.
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
large bowl
whisk
measuring cups
measuring spoons
Add the melted butter
Add the melted butter and whisk to combine.
¾ cup melted unsalted butter
Add the dry ingredients
Add the flour, cocoa, salt and baking powder. Mix until the batter is glossy.
1 cup all-purpose flour
¾ cup cocoa
1 teaspoon salt
1 teaspoon baking powder
Finish the batter
Using a spatula, stir the chocolate chips into the batter until they are evenly distributed.
1 cup semi-sweet chocolate chips
spatula
Grease the baking pan
Evenly rub the remaining butter along the bottom and sides of the baking pan. Dust the pan with the remaining flour and shake to evenly coat the pan. Shake out any excess flour.
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
Transfer the batter to the pan
Pour and evenly spread the batter into the greased baking pan with a spatula. Set preferences using the button below.
rectangular baking pan
Bake the batter
Place the baking pan on the middle shelf of the June Oven. June will alert you when baking is complete.
Cool the brownies
Carefully remove the pan from the June Oven and cool for at least 10 minutes.
Serve the brownies
Cut along the edges of the pan, and then into 2-inch squares. Place the powdered sugar, if using, in the strainer and tap it over the brownies to dust them just before serving.
knife
strainer
2 tablespoons powdered sugar
