Ingredients:

  • 10 tbsp (140g) unsalted butter, melted and hot
  • 1 cup (200g) coconut sugar or granulated cane sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 3/4 cup (75g) unsweetened Dutch-process cocoa powder, sifted
  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 cup (60g) dark chocolate chips, at least 70% cacao

Instructions:

  1. Preheat your oven to 325°F (163°C) and grease an 8x8 inch pan or line it with parchment paper.
  2. Place the 10 tbsp of butter in a large bowl and melt until hot. Watch for the sizzle to ensure it's warm enough.
  3. Whisk the 1 cup of coconut sugar into the hot butter for about 1 minute.
  4. Whisk in the 2 room temperature eggs and 1 tbsp of vanilla extract. Whisk vigorously for 2 minutes until the mixture looks pale and smooth.
  5. Add the 3/4 cup of cocoa powder through a fine mesh sieve directly into the bowl.
  6. Gently stir in the 1/2 cup of flour and 1/2 tsp of sea salt using a spatula. Stop as soon as the white streaks disappear to avoid tough brownies.
  7. Fold in the 1/2 cup of dark chocolate chips.
  8. Pour the velvety batter into your prepared pan and smooth the top with your spatula.
  9. Place in the oven for 25 minutes. Bake until the edges are set and the top has shattered into a crackly crust.
  10. Remove from the oven and let them cool in the pan for at least 30 minutes. Wait until they are room temperature for the cleanest squares.