Ingredients:

  • 3/4 cup unsalted butter, melted and warm
  • 1 cup granulated white sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 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 for easy removal.
  2. In a large microwave-safe mixing bowl, combine the warm melted butter, granulated white sugar, and light brown sugar. Whisk vigorously by hand for about 45 seconds until the mixture resembles wet sand.
  3. Add the room temperature eggs and vanilla extract to the butter mixture. Whisk vigorously for 2 full minutes until the batter becomes slightly pale and thick; this aeration creates the crackly top.
  4. Sift in the unsweetened cocoa powder, all-purpose flour, and sea salt. Switch to a silicone spatula and gently fold the dry ingredients into the wet batter until just combined, being careful not to overmix.
  5. Fold in the semi-sweet chocolate chips if using. Pour the batter into the prepared baking pan and smooth the top.
  6. Bake for 30 minutes. The edges should be set but the center should remain slightly soft for a fudgy texture. Allow to cool completely in the pan before slicing into 16 squares.