For the Batter:
1 stick unsalted butter
8 oz chocolate chips (you're really going to use the whole 12 oz bag, but 2/3 of it for now)
1/2 c brown sugar
1/2 c granulated sugar
3 eggs
1/2 c flour
1/4 c cocoa powder
1/4 tsp salt
1 tsp vanilla extract
4 oz chocolate chips for mixins (see, I told you)
1. Preheat oven to 350F. Prepare pan with some non-stick spray and parchment paper. *I use an 8 X 8 inch square pan. This makes THICK brownies, but I'm not mad about that, and when I asked my husband if he wanted me to put them in like a 13 X 9, he literally told me that was a stupid idea because he wanted chunky brownies, so here we are. You follow your heart. Obviously they'll cook faster in a 13 X 9, so there's that.
2. Put 8 oz chocolate chips and butter in a heat-safe bowl and microwave in 30 second intervals until chocolate and butter are just melted. Don't over-heat. If there's still a few lumps, just stir, and the residual heat will melt everything.
3. Add sugars to the melted chocolate mixture and combine. This will help cool the chocolate off a little before you add the eggs.
4. Add eggs one at a time and mix well before adding the next. Add vanilla.
5. Add flour, cocoa powder, and salt to the bowl and mix well to combine. Don't worry about over-mixing here.
6. Mix in your favorite brownie fixins- I just add more chocolate chips. I'm a purist. You could do nuts or other chocolate candies or really anything.
7. Bake for 50 - 60 minutes or until a toothpick inserted comes out kind of clean. This is such a personal preference. I err on the side of less done, but you know what you like.
8. I would say allow to cool before eating, but let's be honest, no one will ever do that. I am pretty sure I burned my entire esophagus while eating these firey chunks of chocolate bliss. No regrets. I mean, minor regrets, but not much.
