Copycat Wingstop Brownie Recipe 

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Ingridenst

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1 cup (2 sticks) unsalted butter, melted 2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup unsweetened cocoa powder (preferably Dutch-processed for a darker color) 1/2 teaspoon salt 1/2 teaspoon baking powder

Step 1

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To start, preheat your oven to 350°F (175°C), Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides.

Step 2

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In a large mixing bowl, combine the melted butter and granulated sugar, and whisk until the mixture is smooth and creamy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Step 3

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In a separate bowl, sift the all-purpose flour, cocoa powder, salt, and baking powder. Add these dry ingredients to the wet mixture, Keep stirring but Avoid overmixing at this stage to maintain the fudgy texture of the brownies.