4ounces(113 grams) semisweet chocolate bar, chopped
1cup(200 grams) granulated sugar
2large eggs plus 1 egg yolk
3/4cup(95 grams) all-purpose flour
1/4cup(25 grams) unsweetened cocoa powder
1cup(170 grams) semisweet chocolate chips
Directions Be sure to weigh your ingredients with a digital scale or use the spoon-and-level method to measure your flour & cocoa. Too much will lead to dry, dense, or cakey brownies.
Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper. This will allow you to lift the brownies out of the pan easily. Glass or ceramic baking pans will take longer to bake these brownies, and the texture may become more dense.
In a large microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in the chocolate chips.
Pour into prepared pan and smooth out. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick entered in the center comes out with moist crumbs. Do NOT overbake brownies. There should absolutely be moist crumbs attached to a cake tester or toothpick by the end of the baking time. You may need to add another 3-5 minutes if you used a glass or ceramic dish.
Let cool in pan 30 minutes before slicing. These are best the day they are baked.