Ingredients:

  • 8 oz dark chocolate (60-70% cocoa), chopped
  • 3/4 cup unsalted butter
  • 1/2 cup Dutch-processed cocoa powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 tsp pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 cup dark chocolate chips

Instructions:

  1. Preheat the oven to 325°F (165°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Melt the butter and chopped dark chocolate together using a double boiler or microwave in 30-second bursts until smooth.
  3. Whisk the cocoa powder into the hot chocolate mixture until glossy and well combined.
  4. Whisk in the eggs, granulated sugar, and brown sugar. Beat vigorously for 2-3 minutes until the batter lightens in color and becomes smooth.
  5. Stir in the vanilla extract.
  6. Sift in the flour and salt. Using a spatula, gently fold the flour into the batter until just combined, being careful not to overmix.
  7. Fold in the dark chocolate chips.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until edges are set but the center still has a slight wobble.
  9. Allow the brownies to cool completely and then chill in the refrigerator for 2 hours to ensure a fudge-like set.