- 3/4 cup butter
- 2 oz. unsweetened chocolate
- 2 cups sugar
- ¼ cup + 2 T dark cocoa powder
- 3 eggs
- 2½ t vanilla
- 1 cup flour
- 1 cup semisweet chocolate chips
- Chunky sea salt, for sprinkling on top
DirectionsFirst off, butter and flour an 8” or 9” square pan, or line it with aluminum foil, and set that aside.
Add the butter and the unsweetened chocolate into a medium saucepan and heat over a very low heat. Stir occasionally until the butter and chocolate are melted together. Tip – the chocolate will melt faster if you break it into pieces as you’re putting it into the pot.
Take the pot off the heat and add in the sugar. Whisk that until it’s well blended. Next, do the same with the cocoa powder – add in and whisk until well blended.
We’re gonna keep doing this for a bit…
Add in the eggs and vanilla and, you guessed it, whisk until well blended. Finally, add in the flour and whisk that in until it’s well blended. Now put the whisk away and shake out your arm – it’s gotten a bit of a workout.
Add in the chocolate chips and stir until they are evenly distributed and pour your batter into your prepared pan.
Take your chunky sea salt and sprinkle evenly over the top. Don’t go too overboard – you won’t need a lot. It’s really up to your taste, but you don’t need more than a teaspoon and you’ll probably need even less than that.
Bake the pan at 350 for 35-40 minutes, until a toothpick stuck in the center comes out almost dry. Basically, you’re cooking them until they’re not quite but almost done.
Take the pan out of the oven and move it to a wire rack to cool completely, in the pan.
Depending on how liberal your cuts are, this will make 9 to 16 really chocolate-y brownies.