Yield: 12 brownies


1/2 cup salted butter
4 oz. semi sweet chocolate chips {about 2/3 cup}
1 1/2 oz. unsweetened baking chocolate
2 medium eggs
1 1/2 teaspoons vanilla
1/2 cup + 1 tablespoon sugar
1/4 cup all purpose flour
3/4 teaspoon baking powder
pinch of salt
3 oz. mini chocolate chips {about 1/2 cup; optional}


Preheat oven to 350 degrees. Line a 9×9 square glass baking dish with parchment paper and spray lightly with nonstick cooking spray. Set aside.

In a double boiler, melt butter, chocolate chips and unsweetened baking chocolate. Stir occasionally until completely smooth and melted. Remove from heat and cool 15 minutes.

In a large bowl, stir eggs, vanilla and sugar {do not beat}. Pour in warm chocolate butter mixture and stir. Set aside to cool to room temperature, another 15 minutes or so.

Stir in flour, baking powder & salt until combined. In a separate bowl, stir mini chocolate chips and 1 tablespoon of flour. Pour into batter and stir.

Pour batter into prepared pan and bake 15 minutes. Rap pan against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into squares.

Brownie recipe loosely adapted from Ina Garten’s Outrageous Brownies.