3/4cup+ 2 tablespoons unsweetened cocoa powderI used a mix of Hershey's regular and Special Dark
1/4teaspoonsalt
1teaspoonvanilla extract
2large eggsroom temperature
1/2cupall-purpose flour
1cupwhite chocolate chipsdivided
Instructions
Preheat oven to 325F degrees.
Line an 9-inch square baking pan with parchment paper or aluminum foil. Leave a couple inches hanging over the edges to help you remove the brownies.
In a large bowl, melt the butter, sugar, cocoa powder, and salt in the microwave. Melt in 30 second increments, stirring after each 30 seconds, until the butter is completely melted, the mixture will not be completely smooth. Set mixture aside for a couple minutes, so it can cool slightly.
With a wooden spoon or spatula, stir in the vanilla. Add the eggs, stirring after each one. At this point the batter will be thick and shiny. Add the flour, stirring until combined and most of the streaks of flour are gone. Stir in 3/4 of a cup of the chocolate chips. Reserving the rest to sprinkle on top. Pour into the lined pan and top with the remaining chips.
Bake for 22-24 minutes, or until a toothpick inserted in the center, has only a few crumbs. Be careful not to overbake.
Notes
Tip for getting your parchment paper to not slide around while you pour the brownie batter in, give the bottom of the pan a quick spray with non-stick spray before adding your parchment paper.Like I mentioned above, I used a mix of Hershey's regular and Special Dark cooca powders for these brownies, but feel free to only use one kind. Recipe adapted from Sally’s site.