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The Six Elements to Any Brownie Ultimate Chocolate Brownies (yield: 9x13in baking pan) 8 oz (227g) unsalted butter 2 oz (57g) dark chocolate (around 70%), chopped 4 oz (113g) unsweetened chocolate, chopped ½ cup (42g) Dutch-process cocoa powder 5 large eggs, room temperature 1 tablespoon vanilla extract ¾ cup (150g) dark brown sugar 1½ cups (300g) granulated sugar 1 cup (140g) all-purpose flour 1 teaspoon table salt 8 oz (227g) chocolate chips 1. Preheat the oven to 350°F (180°C) and prepare the pan with nonstick baking spray and a parchment paper sling across the width of the pan. 2. Add 4 oz (113g) of the butter to a pot set over medium heat. Continue to stir while the butter melts, bubbles, and foams. Eventually, the foam will subside and the milk solids in the butter will separate and brown. When they turn an amber color, turn the heat to low and add the remaining butter along with both chocolates and both sugars. 3. Continue cooking until everything is melted. Once melted, remove from the heat and immediately mix in the cocoa powder. 4. Add the eggs and vanilla to a mixing bowl. Whisk together until combined. 5. Add the chocolate mixture to the eggs and vanilla and mix until incorporated. 6. Add the flour and salt. Mix until nearly all of the way incorporated. 7. Stop mixing and add the chocolate chips. Mix until fully combined and no streaks of dry flour remain. 8. Smooth out in the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with streaks of thick batter (the toothpick should not come out clean nor should it come out entirely coated with shiny, wet batter). 9. Remove from the oven and set the pan on a baking rack to cool completely. 10. Once cool, lift out using the parchment paper sling and cut into squares. #baking #chocolate #brownie