Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This will prevent your delicious brownies from sticking.
- In a large mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, baking powder, and salt. Ensure these dry ingredients are well combined before moving to the next step.2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt
- Pour the melted butter into the bowl with the dry ingredients. Add the four large eggs and the vanilla extract. Mix everything together until just combined. Don't overmix at this stage; you're aiming for a smooth, glossy batter.1 cup unsalted butter, melted, 4 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the all-purpose flour to the wet ingredients. Stir gently until *just* incorporated. It's crucial not to overwork the batter at this point, as this can result in tough brownies. A few streaks of flour are perfectly fine.1 1/2 cups all-purpose flour
- Gently fold in the semi-sweet chocolate chips and any chopped nuts you’re using. Distribute them evenly throughout the batter. Save a handful of chocolate chips to sprinkle on top before baking for an extra burst of chocolatey goodness.1 cup semi-sweet chocolate chips, 1/2 cup chopped nuts
- Pour the batter evenly into your prepared baking pan. Smooth the top with a spatula. If you’re adding extra chocolate chips or nuts on top, sprinkle them now. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. Be careful not to overbake, as this will dry out your brownies.
- Let the brownies cool completely in the pan on a wire rack. This is a critical step for achieving that perfect fudgy texture. Once cooled, lift the brownies out of the pan using the parchment paper overhang and cut them into squares.
Notes
To keep your Favorite Touchdown Brownies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If the weather is particularly warm, or if you've added frosting or toppings that might melt, refrigerating them is a better option – they'll last up to a week when chilled. Make sure they are completely cooled before sealing the container to prevent condensation.
For longer storage, these brownies freeze beautifully for up to 3 months. Wrap individual brownies or the entire pan tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe airtight container.
To reheat, you can enjoy them at room temperature straight from the container. If you prefer a warm brownie experience, gently warm a slice in the microwave for 10-20 seconds, or place them on a baking sheet and warm them in a preheated oven at 300°F (150°C) for a few minutes until just heated through.