Ingredients:

  • cup (2 sticks) / 227g Unsalted Butter, cut into cubes
  • ounces / 227g Bittersweet Chocolate (70% cacao), chopped
  • /2 cup / 50g Unsweetened Cocoa Powder
  • ¼ cups / 250g Granulated Sugar
  • ½ cup / 100g Packed Light Brown Sugar
  • Large Eggs
  • teaspoons Vanilla Extract
  • ¾ cup / 90g All-Purpose Flour
  • ½ teaspoon Salt
  • ¼ teaspoon Baking Powder
  • Optional: ½ cup Chocolate Chips (milk, dark, or semi-sweet)

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper or foil, leaving an overhang for easy removal.
  2. Combine butter, chopped bittersweet chocolate, and cocoa powder in a double boiler (or heatproof bowl set over simmering water). Stir occasionally until completely melted and smooth. Remove from heat.
  3. Let the chocolate mixture cool for a few minutes to prevent scrambling the eggs.
  4. Whisk in granulated sugar and brown sugar into the slightly cooled chocolate mixture until well combined.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. In a separate bowl, whisk together flour, salt, and baking powder.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in chocolate chips, if using.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
  10. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.