I love a good thick, chewy brownie, and these definitely fit the bill. The crust on top is distinctly "brownie" to me and I think these gave Trader Joe's a run for their money. Baking in an 8x8" pan is definitely the way to go, as it makes them nice and tall and fudgy.
Mmmmmmm. I love brownies.
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbsp. (1 stick) butter, chopped
3 tbsp. cocoa powder
3 large eggs (whisked)
1 1/4 cups sugar
2 tsp. vanilla extract
1/2 tsp. salt
1 cup all-purpose flour
1/3 cup chocolate chips
1. Preheat oven to 350 degrees. Line an 8x8 inch square baking dish with foil and spray with nonstick cooking spray.
2. Place semisweet chocolate, butter and unsweetened chocolate in a small saucepan over low heat. Stir occasionally until chocolate is melted and mixture is smooth. Whisk in the cocoa powder and set aside to cool.
3. In a medium bowl, combine the eggs, sugar, vanilla and salt and whisk until combined, about 15 seconds. Add the warm chocolate mixture and continue to whisk until well-incorporated. Stir in the flour with a wooden spoon until just combined. Fold in chocolate chips.
4. Pour the mixture into the prepared pan and spread with a spatula to make an even layer.
5. Bake 35-40 minutes, or until the top is slightly puffy. Transfer the pan to a wire rack to cool at room temperature, about 2 hours.
6. Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired (I got 24 decent sized brownies).
Store any extra (yeah, right) in an air-tight container.
Source: Adapted from Annie's Eats, who adapted from Baking Illustrated