- 1/2 cup (115g) salted or unsalted butter
- two 4-ounce (228g) semi-candy chocolate bars, coarsely chopped*
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- half of cup + 2 tablespoons (80g) all-purpose flour (spoon & leveled)
- 2 tablespoons (11g) unsweetened natural or dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring continuously. or melt in a large microwave secure bowl in 20 seconds increments, stirring after every. cast off from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 mins.
- Adjust the oven rack to the lower third position and preheat oven to 350°f (177°c). line the bottom and sides of a 9×9 inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. set apart.
- whisk the granulated and brown sugars into the cooled chocolate/butter mixture. add the eggs, separately, whisking until smooth after each addition. whisk in the vanilla. lightly whisk in the flour, cocoa powder, and salt. as soon as combined, fold in the chocolate chips.
- pour/spoon batter into the organized baking pan and bake for 35-36 minutes or until the muffins start to shy away from the edges of the pan. a toothpick inserted inside the middle should pop out with only some wet crumbs when the brownies are done. all ovens are special, so maintain an eye on them after 30 minutes and use the toothpick test to see whilst yours are completed.
- let the brownies to cool completely in the pan set on a wired rack. once cooled, lift the foil out of the pan using the overhang on the sides. frost with chocolate buttercream, if preferred. cut into squares. for neat squares, i use a very sharp knife and wipe it smooth with a paper towel after every cut.
- unfrosted brownies stay fresh in an airtight box at room temperature for 1 week. frosted brownies remain fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.