Directions
- 1Preheat the oven to 350°F (180°C) and prepare the pan with nonstick baking spray and a parchment paper sling across the width of the pan.
- 2Add the butter and both chocolates to a medium bowl set over a pan of simmering water.
- 3Stir together with a silicone spatula until the butter and chocolate have melted.
- 4Once melted, remove from the heat and immediately mix in the cocoa powder.
- 5While the chocolate mixture cools, add eggs, vanilla, and superfine sugar to a mixing bowl and whisk together at medium speed.
- 6Add the chocolate mixture to the sugar and eggs and whisk until incorporated.
- 7Mix in the flour but stop just before it's all the way incorporated.
- 8Add the chocolate chips and mix until fully combined and no streaks of dry flour remain.
- 9Smooth out the batter in the prepared pan.
- 10Bake until a toothpick inserted in the center comes out with wet crumbs attached.
- 11Remove from the oven and set the pan on a baking rack to cool completely.
- 12Once cool, lift out using the parchment paper sling and cut into squares.
Ingredients
- 8 oz unsalted butter
- 2 oz dark chocolate (around 70%), chopped
- 4 oz unsweetened chocolate, chopped
- 0.5 cup Dutch-process cocoa powder
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2.25 cups superfine sugar
- 1 cup all-purpose flour
- 1 teaspoon table salt
- 8 oz chocolate chips
Equipment
mixing bowlsaucepanwhiskspatulabaking panmixerpaddle attachmenttoothpickbaking rack
Tips
- Using both room temperature eggs and superfine sugar helps ensure the sugar dissolves and creates a shiny, crackly top.
- Mix in flour and chocolate chips just until combined to limit gluten development and prevent a tough brownie.
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