Ingredients
¾cupunsalted butter,12 tbsp (175g)
4ozsemi-sweet chocolate bar,(113g), coarsely chopped
2cupsgranulated sugar,400g
3large eggs,at room temperature
2tsppure vanilla extract
1cupunsweetened natural,(85g) or dutch-process cocoa powder
1cupall-purpose flour,(125g), spoon & leveled
1tspsalt
1¼cupssemi-sweet chocolate chips,225g, optional
Preparation
Preheat the oven to 350 degrees F and grease a 9×3-inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out. Set aside.
In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30-second increments, whisking after each, until completely smooth.
Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate and the chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
Bake for 30 minutes. Keep checking every 2 minutes until you have moist crumbs.
Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares.
Cover and store leftover brownies at room temperature for up to 1 week.
