Ingredients:

  • 1 cup (225g) unsalted butter
  • 3/4 cup (75g) Dutch-processed cocoa powder
  • 4 oz (115g) bittersweet chocolate (70% cocoa), chopped
  • 1 cup (200g) granulated white sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 3 large eggs, cold
  • 1 tbsp vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 cup semisweet chocolate chips

Instructions:

  1. Prep your pan. Line an 8x8 inch pan with parchment paper, leaving an overhang for easy removal.
  2. Melt the butter. Heat 1 cup unsalted butter in a saucepan until it starts to sizzle and bubble.
  3. Bloom the cocoa. Whisk 3/4 cup Dutch processed cocoa and 4 oz chopped bittersweet chocolate into the hot butter. Note: The heat dissolves the cocoa solids for a deeper flavor.
  4. Cream the sugars. In a separate bowl, whisk 1 cup granulated sugar and 1/2 cup brown sugar with 3 cold eggs and 1 tbsp vanilla.
  5. Whisk vigorously. Beat the egg mixture for 3 full minutes until it looks pale and thick.
  6. Combine the bases. Slowly pour the chocolate butter mixture into the eggs, whisking constantly to avoid scrambling the eggs.
  7. Fold in drys. Use a spatula to gently stir in 3/4 cup all purpose flour and 1/2 tsp sea salt. Note: Stop as soon as the white streaks disappear.
  8. Add the chips. Fold in 1/2 cup semisweet chocolate chips for extra texture.
  9. Bake the tray. Pour the batter into the pan and bake for 25 minutes at 350°F until the edges are set and the top has shattered.
  10. Cool completely. Let them sit for at least 1 hour before slicing. Note: Brownies continue to set as they cool.