Ingredients:

  • 1 cup (226g/8 oz) unsalted butter, cut into cubes
  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped (aim for around 60-70% cocoa)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup (90g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup (60g) chocolate chips (optional, for extra decadence!)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine butter and chopped chocolate in a double boiler or heatproof bowl set over a simmering pot of water. Stir occasionally until melted and smooth. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together granulated sugar and brown sugar.
  4. Pour the melted chocolate mixture over the sugar mixture and whisk until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together flour, cocoa powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  7. Fold in chocolate chips, if using.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  10. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.