Yield: 8×8 pan of brownies
Preparation: 20 min.
Bake time: 20 min.
90g all-purpose flour (3/4 c.)
1/2 tsp. salt
25g unsweetened cocoa powder (1/4 c.)
115g unsalted butter (1/2 c.)
180g + 60g semi sweet chocolate chips, divided (3/4 c. + 1/4 c.)
200g granulated sugar (1 c.)
2 eggs, whisked
1 tsp. vanilla extract
Preheat the oven to 350F (180C). Grease and line an 8×8 aluminum baking dish with parchment paper.
In a medium saucepan, melt together the butter and 180g (3/4 c.) chocolate chips on medium-low heat, stirring often. Once the butter and chocolate have completely melted the mixture is smooth, add in the sugar. Stir until combined.
Take the mixture off of the heat and pour into a heat-proof medium sized bowl. Let cool for 5 minutes.
While the mixture is cooling, in a small bowl whisk together the flour, salt, cocoa powder, and remaining chocolate chips.
Whisk the eggs slowly into the slightly cooled butter mixture. Then whisk in the vanilla until everything is fully incorporated.
Add the flour mixture into the butter mixture and use a rubber spatula to fold the mixture until the flour is fully combined. Pour the mixture into the prepared baking dish and bake for approximately 20 minutes, until the mixture is set.
Leave the brownies to cool and continue to cook in the baking dish. Wait until the brownies are completely cooled to slice and serve. Enjoy!
Brownies will be best enjoyed on the day they are baked, but will keep in an airtight container at room temperature for 3 days. Enjoy!
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