1-First Step: Preheat and prepare your pan1. Preheat the oven to 325 degrees Fahrenheit. Using a slightly lower temperature prevents overly crisp edges and helps the center stay fudgy. 2. Lightly spray an 8×8-inch baking pan and line it with parchment paper. Then spray the parchment as well. Using an 8×8 pan keeps the batter thick and yields gooey brownies; avoid a 9×9 pan for this recipe unless you adjust baking time.

2-Second Step: Mix dry ingredients1. In a medium bowl, combine 1 1/2 cups granulated sugar, 3/4 cup all-purpose flour, 2/3 cup unsweetened cocoa powder (sift if lumpy), 1/2 cup powdered sugar (sift if lumpy), 1/2 cup chocolate chips, and 3/4 teaspoon salt. Stir briefly so the chips are coated with flour and cocoa, which helps them stay suspended in the batter.

3-Third Step: Whisk wet ingredients1. In a separate large bowl, whisk together 2 eggs, 1/2 cup oil (canola oil is preferred for a neutral taste), 2 tablespoons water, and 1/2 teaspoon vanilla extract until well combined. The addition of water mimics the moisture profile of boxed mixes and helps create a chewy center.

4-Fourth Step: Combine and fold1. Sprinkle the dry mixture over the wet ingredients and fold gently with a rubber spatula until just combined. The batter will be thick; avoid overmixing to keep brownies tender. 2. If you prefer a richer flavor, fold in extra chocolate chips or a teaspoon of espresso powder for depth.

5-Fifth Step: Bake1. Pour the batter into the prepared pan and smooth the top with a rubber spatula. 2. Bake for 40 to 48 minutes. Start checking at 40 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs attached, not completely clean and not wet batter.

6-Final Step: Cool, slice, and serve1. Allow the brownies to cool completely in the pan on a wire rack for about 2 hours before slicing. Cooling helps them set to fudgy perfection. 2. When ready, lift the parchment to remove the slab, transfer to a cutting board, and slice into 16 squares or your preferred portion size.