Summary

Instructions

1. 1

   Preheat the oven to 350°F (177°C). Line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.

2. 2

   In a small microwave-safe bowl or liquid measuring cup, combine the butter and half (2 oz/56–57 g) of the chopped chocolate. Microwave in 30-second increments, stirring after each, until completely melted and smooth. Set aside to cool slightly.

3. 3

   In a large bowl using a handheld or stand mixer fitted with the whisk attachment, beat the sugar and eggs on medium-high speed until pale, thick, and ribbon-y, about 3 minutes.

4. 4

   Pour the warm melted butter/chocolate mixture into the bowl with the sugar and eggs, add the vanilla, and mix to combine.

5. 5

   Sift the cocoa powder, flour, and salt into the bowl, then mix on low speed just until incorporated.

6. 6

   Fold in the remaining chopped chocolate and the chocolate chips. The batter will be very thick.

7. 7

   Spread the batter evenly into the prepared pan (a small offset spatula helps).

8. 8

   Bake for 28–30 minutes, then begin checking doneness. Insert a toothpick into the center: if it comes out with wet batter, continue baking and check every 2 minutes. Brownies are done when the toothpick has a few moist crumbs, not completely clean (typically no more than about 32 minutes).

9. 9

   Place the pan on a wire rack and cool brownies completely in the pan. Use the parchment overhang to lift out, then slice into squares.