Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the melted butter and sugar. Whisk them together until well combined and slightly smooth. Add the baking powder and salt, and mix again.1 cup unsalted butter, melted, 2 cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon salt
- Crack the four large eggs into the bowl, one at a time, whisking well after each addition. Stir in the vanilla extract.4 large eggs, 1 teaspoon vanilla extract
- Gradually add the all-purpose flour and unsweetened cocoa powder to the wet ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder
- Gently fold in the semi-sweet chocolate chips and any chopped nuts you’re using.1 cup semi-sweet chocolate chips, 1/2 cup chopped nuts
- Pour the batter evenly into the prepared baking pan. Spread it out with your spatula to ensure an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the Touchdown Brownies cool completely in the pan on a wire rack before cutting them into squares.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.