Ingredients

• 12 Tablespoons unsalted butter cut into Tablespoon-sized pieces (170g)
• ½ cup semisweet chocolate chips (100g)
• ½ cup natural cocoa unsweetened powder (50g)
• ¾ cup sugar (150g)
• ¾ cup light brown sugar firmly packed (150g)
• 2 large eggs + 1 large egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup all-purpose flour (125g)
• ¾ cup semisweet chocolate chips (150g)

Instructions

1. Preheat oven to 350F and line a 9×9 baking pan with parchment paper.
2. Combine butter and ½ cup (100g) semisweet chocolate chips in a large, microwave-safe bowl.  
3. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
4. Add cocoa powder, stir well.
5. Add sugars, stir until completely combined.
6. Add eggs, one at a time. After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).
7. Stir in vanilla extract and salt.
8. Add flour, stir until completely combined. You cannot overmix this batter, make sure it is mixed very well.
9. Stir in chocolate chips.
10. Spread into prepared 9×9 pan.
11. Optional: for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill (you can skip this step if you don’t have the patience to wait!).
12. Remove from refrigerator and bake on 350F (177C) for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.
13. Allow to cool before cutting and serving.