Ingredients
½cupbutter,(115g) salted or unsalted
8ozchocolate bars,(226g) semi-sweet , coarsely chopped*
¾cupgranulated sugar,150g
¼cupbrown sugar,(50g) packed light or dark
3large eggs
1tsppure vanilla extract
½cupall-purpose flour,+ 2 tbsp (80g), spoon & leveled
2tbspcocoa powder,(11g) unsweetened natural or dutch-process
¼tspsalt
1cupchocolate chips,(180g) semi-sweet
chocolate buttercream,optional
Preparation
Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly.
Remove from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 minutes.
Adjust the oven rack to the lower third position and preheat oven to 350 degrees F.
Line the bottom and sides of a 9 by 9 inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate/butter mixture.
Add the eggs, one at a time, whisking until smooth after each addition.
Whisk in the vanilla. Gently whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
Pour batter into the prepared baking pan and bake for 35 minutes or until the brownies begin to pull away from the edges of the pan.
Allow the brownies to cool completely in the pan set on a wire rack.
Once cooled, lift the foil out of the pan using the overhang on the sides.
Frost with chocolate buttercream, if desired. Cut into squares.
