It’s an incredibly easy brownie recipe with a short list of basic pantry ingredients, so you likely already have everything you need to make them! But don’t let the ease fool you as these brownies are just as rich and fudgy as any brownie, minus the pricey chocolate.
WHAT YOU NEED unsalted butter natural unsweetened cocoa powder large eggs powdered sugar mayonnaise vanilla extract kosher salt all-purpose flour semisweet chocolate chips
1. Preheat the oven to 325F and grease the inside of an 8×8 baking pan. Line with a sheet of parchment paper to cover the bottom and two sides with some overhang for easy removal. 2. In a 2 cup measuring glass, microwave the butter until melted. Mix in the cocoa powder until smooth, glossy and fudgy. Set aside. 3. In a large bowl, vigorously whisk together the eggs and powdered sugar until completely smooth, about 1 minute (when measuring the powdered sugar, make sure to spoon it into your measuring cup and level it off with a flat edge for a light and fluffy cup). Then whisk in the mayonnaise, vanilla, and salt.
4. Scrape in every last bit of the butter and cocoa mixture and whisk to combine. Switch to a silicone spatula and fold in the flour and chocolate chips. 5. Spread the batter in the pan and bake for 25 to 30 minutes or until the surface has that classic paper top and the center does not move when the pan is nudged.
6. Drop the pan against a hard surface when they’re fresh from the oven to deflate the brownies and further that fudgy consistency. Allow to cool at room temperature for about 10 minutes, then transfer to the refrigerator to cool completely, about 45 minutes. 7. Once cooled, lift the brownies out, slice, and enjoy!