Ingredients

The following ingredients have 4 Servings
  • 20 oz butter ((2½ cups or 5 Sticks) cut into pieces)
  • 8 ounces dark chocolate (chopped (I use 54% Cocoa solids))
  • 1 cup granulated sugar
  • 2½ cup light brown sugar (packed)
  • 6 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • ½ cup unsweetened cocoa powder (sifted)
  • 2 cups unbleached all-purpose flour
  • 1 cup semi-sweet chocolate chips (plus more to top)

Instruction

  • Preheat the oven to 350ºF/180ºC and grease 13x9 inch baking pan
  • Melt the butter and chocolate in a large saucepan gently over low heat without letting the mixture bubble or sizzle. Stir well to combine and remove from heat and allow to cool.
  • Whisk in the sugar and brown sugar into the pot with the chocolate mixture and mix well until there is no sign of melted butter left.
  • Whisk in the beaten eggs, vanilla, and salt. Mix well until completely incorporated.
  • Stir in the cocoa powder.
  • With a wooden spoon, stir in the sifted flour and chocolate chips until incorporated. It's important not to overmix the batter at this point.
  • Spread into the pan. place the pan in the oven and set your timer for 30 minutes.
  • When the timer goes off, open the oven, pull the shelf out, and gently shake the pan. If the brownies wobble in the middle, bake in five-minute increments until solid in the middle and the sides are just beginning to come away from the pan.For a less fudgy brownie, bake until the top is no longer shiny and the sides pull away from the pan.
  • Remove from the oven and cool the brownies for at least an hour before removing from the pan and slicing.