Some recipes we need to have ready under our sleeves. The classics. As I slowly build my recipe repertoire, brownies are one of the things I needed to know by heart. The great thing about classic recipes is that whenever I'm feeling creative, I can use these as foundations and build from there. This brownie recipe can be modified in different ways that is why I love it so much! Add nuts or pour chocolate ganache on top. Drizzle some caramel sauce and sea salt. Brown the butter and add some chocolate chunks. Whatever I fancy, it would probably work. Speaking of classics, I'm more of a brownie girl than a chocolate chip cookie girl. Wait. I like them both. But if they were both presented in front of me, I usually gravitate towards the brownie, hence this recipe. I shall make a chocolate chip cookie recipe too, but not today. Not today.

For Dry Ingredients:

1C Flour

1/2C Cocoa Powder

1/2t Salt

Mix in a separate bowl and sift with a fine mesh strainer. Set aside.

For Wet Ingredients:

2ea Eggs

1C Sugar

1/2C Unsalted Butter

1/2C Semi-Sweet Chocolate Chips

1/2t Vanilla Extract

Using another bowl, whisk eggs and sugar until it turns pale and in ribbon stage. Melt the butter and mix it with the chocolate chips to melt. Fold in the melted butter and melted chocolate with the egg and sugar mixture, then add the vanilla extract. Fold the dry ingredients into the wet ingredients until incorporated. Do not overmix. Using an 8x8x2 square baking pan, spread butter on all sides to prevent the brownies from sticking. Pour the batter into the pan and spread evenly. Bake at 350F for 20 to 25 minutes, rotating the pan halfway through baking. Let it cool down before slicing.