Ingredients

For the Brownies
(find original recipe here)
18 Ounces Semi-Sweet Chocolate Chips (about 1 ½ bags or 3 cups)
9 Tablespoons Unsalted Butter (cut into cubes)
1 Cup Granulated Sugar
4 1/2 Eggs (this is how many I do, but it would probably be fine to do 5)
1 1/2 Teaspoons Vanilla
1/4 Cup + 2 Tablespoons Cocoa Powder
1/2 Cup Cornstarch
3/4 Teaspoon Salt

note: if you want less brownies (why?!), then you can half the recipe for an 8×8 pan.

Instructions

First: Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 pan and line with parchment paper (this is super helpful for getting the brownies out despite being a pain in the butt!).

Make the Batter: Put the chocolate and butter in a microwave safe bowl (preferably big enough to fit the rest of the ingredients eventually) and microwave for 30 seconds. Stir. If it needs more time melting, alternate microwaving for 15 seconds and then stirring until they are completely melted together. Whisk in the sugar. Whisk in the eggs and vanilla until well incorporated. Add cocoa, cornstarch, and salt and mix until combined.

Bake: Pour batter in your 9×13 pan and spread evenly using a rubber spatula. Bake for 33 to 37 minutes. They are done when you can stick a toothpick in and it comes out clean – or at least close to clean. Let them cool, pull them out, and indulge! These are great the next day.

Yield: a 9×13 pan of brownies