Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and hot
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 4 oz (115g) semi-sweet chocolate (70% cocoa), chopped
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (75g) Dutch-processed cocoa powder, sifted
  • 3/4 cup (95g) all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 cup (85g) semi-sweet chocolate chunks

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large microwave-safe mixing bowl, combine the hot melted butter with the chopped semi-sweet chocolate, granulated sugar, and brown sugar. Whisk until the chocolate is fully melted and the mixture is smooth.
  3. Add the room temperature eggs and vanilla extract to the warm chocolate base. Whisk vigorously by hand for at least 2 full minutes until the batter lightens in color and achieves a thick, glossy 'ribbon stage' sheen.
  4. Gently fold in the sifted cocoa powder, all-purpose flour, and sea salt using a silicone spatula until just combined. Do not overmix.
  5. Fold in the chocolate chunks if using. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 25 minutes. The center should remain slightly soft to ensure a fudgy texture. Cool completely in the pan before slicing into 16 squares.