Ingredients:

  • 1 cup unsalted butter, melted and hot
  • 1.5 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 3 large eggs
  • 2 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.5 tsp salt
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 325°F (165°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Melt the butter and immediately whisk in the cocoa powder while the butter is hot to bloom the cocoa.
  3. Add the granulated sugar and whisk vigorously. Pour in the eggs and vanilla extract, whisking for 2–3 minutes until the batter is glossy and lightened in color.
  4. Sift in the flour and salt. Use a spatula to gently fold the dry ingredients into the wet batter until just combined; do not overmix.
  5. Fold in the semi-sweet chocolate chips.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes until the edges are set but the center still has a slight wobble.
  7. Remove from the oven and let cool completely in the pan before transferring to the refrigerator for 2 hours to set.