A rich dark chocolate brownie batter studded with chocolate chips creates an exceptional chewy cake brownie. Made from scratch, you can banish the box mix from your kitchen!
Preheat the oven to 350 °F. Spray an 8- x 8-inch baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang. Set aside.
In a small mixing bowl, sift the flour and cocoa powder together, then stir in the espresso powder (if using), salt, and baking powder.
Combine the dark chocolate and butter in a medium microwave-safe bowl and melt on HIGH heat in 30 second bursts, stirring after each interval until smooth, about 1½ to 2 minutes. Alternatively, melt the dark chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
Allow the chocolate mixture to cool for 5 minutes. Whisk in the sugar and brown sugar, then the eggs (one at a time), and finally the vanilla.
Fold in the flour mixture just until combined. Don't over-mix the batter so that the brownies stay tender. Fold in the chocolate chips, if using.
Pour the batter into the prepared baking pan, and smooth the top with a small offset spatula.
Bake the brownies for 28 to 30 minutes or until a cake tester or toothpick inserted in the center comes out clean (or maybe with just a few crumbs attached). Once done, remove the brownies from the oven and cool completely in the pan on a wire rack.
Carefully lift the parchment to remove the brownie slab from the pan and place it on a cutting board. Frost with chocolate buttercream, if desired. Chill the brownies for about 10 minutes (to ease cutting), then cut the slab into 2-inch squares with a sharp knife, wiping off the knife between cuts.
Serve with a large glass of milk (or your favorite non-dairy alternative) and enjoy!
Storage Instructions: Homemade brownies are best the day they're made, and can be refrigerated for 3 to 5 days, in an airtight container. They also freeze well for later snacking when stored, tightly wrapped, in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Notes
The dark chocolate (either from chocolate wafers or a solid chocolate bar) and dark chocolate cocoa power used here give these brownies a deep rich chocolate flavor. You can use semisweet or milk chocolate and regular unsweetened cocoa powder if you prefer.Using espresso powder in the brownie batter helps deepen the chocolate flavor. It’s optional, but highly recommended.I like to add chocolate chips to the batter to add a burst of chocolatey goodness in each bite. Again, they're optional - it's your choice.You can use either salted or unsalted butter without any noticeable difference. You don't need to alter the amount of salt in the recipe regardless of which type of butter you use.For slightly thinner brownies, use a 9- x 9-inch inch baking pan. Reduce the baking time by about 5 minutes.