Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 1.5 cups (330g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup (75g) unsweetened cocoa powder
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. In a large bowl, combine the melted butter and packed light brown sugar. Whisk vigorously for 2 minutes. Add the eggs and vanilla, then continue whisking until the mixture turns pale and increases slightly in volume to ensure the brownies are not oily.
  3. Sift the cocoa powder, flour, and salt directly into the wet mixture. Switch to a silicone spatula and fold gently until just a few streaks of flour remain, being careful not to overmix.
  4. Gently fold in the semi-sweet chocolate chips. Transfer the batter to the prepared pan, smoothing the top with your spatula.
  5. Bake for 22 minutes. The edges should be set and pulling away slightly from the sides, but the center should still have a slight jiggle when shaken.