Ingredients

The following ingredients have 4 Servings
  • 6 ounces semisweet chocolate (chopped)
  • 2 ounces unsweetened chocolate (chopped)
  • 8 Tablespoons butter (cut into 8 pieces)
  • ¼ cup cocoa powder
  • 3 large eggs (at room temperature)
  • 1 ¼ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • ½ cup semisweet chocolate chips

Instruction

  • Adjust oven rack to the middle position and heat oven to 350 degrees F. Lightly spray pan with nonstick cooking spray, line 8x8-inch baking pan with 2 pieces of foil, leaving a 3-inch overhang on all sides. Spray with nonstick cooking spray again, and set aside.
  • In a large heat-proof bowl add chopped chocolate and butter. Microwave on 50% power for 1 minute. Stir, and microwave on 50% power for 30 seconds. Stir, and repeat until chocolate and butter are melted and smooth. Whisk in cocoa powder until smooth. Set mixture aside to cool for 5 minutes.
  • Whisk eggs, sugar, vanilla, and salt into chocolate mixture until combined; then mix in flour with wooden spoon until combined. Finally, fold in chocolate chips.
  • Pour batter into prepared pan, smooth into corners, and level surface. Bake on middle rack until slightly puffed and a toothpick inserted in center comes out with just a few moist crumbs, about 35-40 minutes.
  • Cool brownies to room temperature on wire rack, about 2 hours. Remove brownies from pan using foil overhang, and cut into 12-16 squares. Serve naked or with your favorite frosting (I personally love these with a little peanut butter buttercream).