Categories: Dessert
Ingredients
- 1 1/2 sticks unsalted butter, plus more for the pan
- 9 oz. bittersweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 3/4 cup plus 2 tbsp. lightly packed brown sugar
- 3 extra-large eggs, plus 2 extra-large egg yolks
- 3/4 tsp kosher salt
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips or chunks
Directions
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Preheat the oven to 350 and butter a 9-inch square pan. Lining it with parchment paper is helpful as well. In a double boiler or a heatproof bowl set over a small saucepan of simmering water, melt the butter and bittersweet chocolate together, stirring often to avoid scorching. Set it aside off the heat.
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In a big bowl, whisk both sugars, the eggs and yolks. Whisk in the salt and vanilla. Add the melted butter and chocolate and whisk to just combine.
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Gradually stir in the flour and mix until everything is combined and smooth. Stir in the chocolate chips.
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Scrape the batter into the prepared pan and bake for 35-45 minutes, or until a toothpick inserted into the middle displays as much goo on it as you want to see in the middle of those brownies!
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Let the brownies cool in the pan on a rack for about 45 minutes. Slice them at room temp or colder.