Lining the pan isn't busywork; it makes it easy to remove the brownies.
Total Time: 3:00
Prep: 0:15
Level: Moderate
Yield: 16
Serves: 16
Ingredients
8 tbsp. unsalted butter
1 c. all-purpose flour
0.25 c. Unsweetened cocoa powder
0.50 tsp. baking powder
0.50 tsp. salt
1 c. semisweet chocolate chips
8 oz. semisweet or bittersweet chocolate
1.25 c. sugar
3 large eggs
Directions
Preheat oven to 350 degrees F. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
