Ingredients
cooking spray, or shortening, butter
12 tbsp unsalted butter
1 cup light brown sugar, firmly packed
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 egg, large
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
12 tbsp unsalted butter, cut into 6 equal pieces
¾ cup unsweetened Dutch-process cocoa powder, sifted if lumpy
1½ cups sugar
¼ tsp salt
2 eggs, large
1½ tsp vanilla extract
¾ cup all-purpose flour
Preparation
Preheat the oven to 325 F degrees.
In a medium saucepan melt butter over medium heat. Then take off from heat and add brown sugar. Whisk until it becomes smooth then set aside.
Melt butter in a medium saucepan over medium heat. Add cocoa powder and take off from heat. Whisk until mixture is smooth.
Add the sugar and salt and whisk until blended. Add the first egg and stir until well blended. Add the second egg then whisk until well blended. Then add the vanilla and blend again.
Pour the flour over the chocolate mixture and mix using a rubber spatula just until all ingredients are well combined.
Lightly grease the bottom and sides of a 9x13-inch baking pan.
Pour the batter into the prepared baking pan and spread it evenly using a rubber spatula.
In a small bowl, mix the flour, baking soda, and salt until well-blended.
Once the butter mixture is cool enough, add the egg and vanilla. whisk until blended properly.
Pour the butter mixture into the flour mixture and stir with a rubber spatula until the ingredients are combined and no lumps remain. Then fold in the chocolate chips.
Scoop up the dough over the brownie batter and spread it evenly with a rubber spatula.
Bake for about 40 minutes or until a toothpick or cake tester inserted in the center comes out with small, brownie clumps sticking to it.
Transfer the baking pan to a rack to cool completely.
Using a knife, cut the brownies into small pieces about 2 inches each. Serve.
