First, line an 8x8 baking pan with parchment paper. Refer to the photos above or the notes below for the best way to do this. Then rub some softened butter on top of the parchment paper.

In a large bowl, whisk together the hot melted butter and sugar. Then, whisk in the milk and vanilla.

In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.

Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined.

Fold in the chocolate chips.

Spread the batter evenly into the baking pan.

Bake for 25-30 minutes, or until a fork comes out relatively clean. (Keep in mind that if you hit a chocolate chip, the fork won't be clean - just make sure there is no wet brownie batter on it. Some crumbs are okay.)

Let cool for about 30 minutes in the pan. Then grab the parchment paper handles and pull the brownies out. Set on a wire rack to finish cooling completely before cutting.

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Nutrition Facts

Calories

763kcal

38%
Fat

41g

2%
Saturated Fat

17g

0%
Carbohydrates

100g

5%
Fiber

8g

0%
Sugar

63g

3%
Protein

9g

0%
Cholesterol

15mg

0%
Sodium

180mg

9%

Percent Daily Values are based on a 2,000 calorie diet.

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Fudgey Egg Free Brownies

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts