Chocolate Brownies Double Scratch

Ingredients: to make a 13 x 9 inches (33 x 23 cm) brownie, cut in 24 pieces

6 oz (170 gr) of unsalted butter

7 oz (200 gr) of good quality chocolate, I used half dark and half milk chocolate

5 eggs

1 cup (200 gr) of regular granulated sugar

1/2 cup (100 gr) of brown sugar

2 teaspoons of vanilla extract

1/3 cup (200 gr) of all-purpose flour

1/4 cup (20 gr) of unsweetened cocoa powder

1/2 teaspoon of salt

12 oz (340 gr - one bag) of semi-sweet chocolate chips

Directions:

1. Melt the butter with the chocolate in the microwave for about 30 seconds, set on high. Stir until the chocolate is melted. Place back in the microwave for 10 more seconds if needed. You can almost melt the chocolate by placing it on a double boiler, and whisking until fully melted.

2.Preheat the oven to 350° F (175° C).

In a large bowl, beat the eggs and the white and brown sugar until light and thick. Add the vanilla extract and the melted chocolate/butter and mix some more.

Add the flour, cocoa powder and salt. Mix a little, just until combined.
Fold in the chocolate chips with a spoon.

3.Line a 13 x 9 inches (33 x 23 cm) baking pan with parchment paper. Pour the batter, spread and level with a spoon. Bake at 350° F (175° C) for about 35 minutes . Test with a toothpick for readiness. Make sure to check in more than one spot... if you get a chocolate chip, it will not come out clean.

Let the brownies cool down before cutting. I cut 24 squares - 6 x 4