Ingredients:

  • 1 cup (225g) unsalted butter, melted and hot
  • ¾ cup (65g) high-quality unsweetened cocoa powder
  • 2 cups (400g) granulated white sugar
  • ½ cup (100g) light brown sugar, packed
  • 4 large eggs, room temperature
  • 1 tbsp (15ml) pure vanilla extract
  • ½ tsp salt
  • 1 cup (125g) all-purpose flour
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large microwave-safe mixing bowl, whisk the hot melted butter and cocoa powder together until dark and glossy to bloom the cocoa.
  3. Add the granulated and brown sugars to the butter mixture. Whisk vigorously for 1-2 minutes.
  4. Add the eggs one at a time, followed by the vanilla extract and salt. Continue whisking by hand for 2-3 minutes until the batter lightens in color and reaches the ribbon stage.
  5. Switch to a silicone spatula and gently fold in the all-purpose flour until just a few streaks of white remain.
  6. Fold in the chocolate chips until the batter is uniform.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 22–26 minutes until the edges are set and the top is crackled, but the center remains moist.