Ingredients:

  • 1 cup (225g) Unsalted Butter, melted and hot
  • 1/2 cup (45g) High-quality Dutch-process Cocoa Powder
  • 4 oz (115g) 60% Cacao Bittersweet Chocolate, finely chopped
  • 1 cup (200g) Granulated White Sugar
  • 3/4 cup (150g) Light Brown Sugar, packed
  • 3 Large Eggs, room temperature
  • 2 tsp Pure Vanilla Extract
  • 1 cup (125g) All-Purpose Flour
  • 1/2 tsp Sea Salt
  • 1/2 cup (90g) Semi-sweet Chocolate Chips

Instructions:

  1. Preheat your oven to 175°C (350°F). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt the 225g of unsalted butter in a small saucepan or microwave until it is bubbling and steaming hot.
  3. Whisk the 45g of cocoa powder and 115g of chopped bittersweet chocolate into the hot butter. Sizzle the mixture until it is completely smooth and glossy. Note: The heat blooms the cocoa, intensifying the flavor.
  4. In a large separate bowl, combine the 200g white sugar, 150g brown sugar, and 3 room temperature eggs.
  5. Whip the egg and sugar mixture vigorously for 3 full minutes until it becomes pale, thick, and doubled in volume.
  6. Slowly stream the warm chocolate butter mixture into the eggs while whisking constantly to avoid scrambling the eggs.
  7. Add the 2 teaspoons of vanilla extract and whisk until the batter looks like dark, liquid silk.
  8. Gently fold in the 125g of all purpose flour and 1/2 teaspoon of sea salt using a spatula. Stop the moment you see no more white streaks.
  9. Toss in the 90g of semi sweet chocolate chips and give it one final, gentle stir.
  10. Pour the batter into the prepared pan and bake for 25 minutes until the edges are set and the top has shattered into a crinkle crust.