Ultimate Chocolate Chip Brownies

1.Preheat your oven to 175°C (350°F). Line a 20cm (8-inch) square baking pan with parchment paper, leaving an overhang for easy removal.

2.In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and whisk in the granulated sugar and brown sugar until well combined and slightly thickened.

3.Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract until shiny and cohesive.

4.Sift together the flour, cocoa powder, and fine sea salt in a separate bowl. Gently fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix.

5.Fold in most of the chocolate chips or chunks until evenly distributed, reserving a small handful for the top.

6.Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved chocolate chips on top and gently tap the pan on the counter to release air bubbles.

7.Bake for 28–32 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

8.Remove from the oven and, if desired, sprinkle with flaky sea salt while still warm. Let cool completely in the pan on a wire rack before lifting out and cutting into squares.

9.For clean edges, wipe the knife between cuts. Store brownies in an airtight container at room temperature for up to 4 days.