Fudgy Chocolate Chip Brownies

Ingredients

• 20 oz butter ((2 1/2 cups or 5 Sticks) cut into pieces)
• 8 ounces dark chocolate (chopped (I use 54% Cocoa solids))
• 1 cup granulated sugar
• 2 1/2 cup light brown sugar (packed)
• 6 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder (sifted)
• 2 cups unbleached all-purpose flour
• 1 cup semi-sweet chocolate chips (plus more to top)

Instructions

1. 1

   Preheat the oven to 350ºF/180ºC and grease 13x9 inch baking pan

2. 2

   Melt the butter and chocolate in a large saucepan gently over low heat without letting the mixture bubble or sizzle. Stir well to combine and remove from heat and allow to cool.

3. 3

   Whisk in the sugar and brown sugar into the pot with the chocolate mixture and mix well until there is no sign of melted butter left.

4. 4

   Whisk in the beaten eggs, vanilla, and salt. Mix well until completely incorporated.

5. 5

   Stir in the cocoa powder.

6. 6

   With a wooden spoon, stir in the sifted flour and chocolate chips until incorporated. It's important not to overmix the batter at this point.

7. 7

   Spread into the pan. place the pan in the oven and set your timer for 30 minutes.

8. 8

   When the timer goes off, open the oven, pull the shelf out, and gently shake the pan. If the brownies wobble in the middle, bake in five-minute increments until solid in the middle and the sides are just beginning to come away from the pan.For a less fudgy brownie, bake until the top is no longer shiny and the sides pull away from the pan.

9. 9

   Remove from the oven and cool the brownies for at least an hour before removing from the pan and slicing.