Ingredients:

  • 225g unsalted butter, melted and hot
  • 95g Dutch-processed cocoa powder
  • 5g espresso powder
  • 400g granulated sugar
  • 4 large eggs, room temperature
  • 15ml vanilla extract
  • 6g fine sea salt
  • 125g all-purpose flour
  • 170g semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. In a large microwave-safe glass bowl, combine the hot melted butter and cocoa powder. Whisk vigorously until smooth to bloom the cocoa.
  3. Add the granulated sugar and sea salt to the butter mixture. Whisk until combined; the texture will be gritty.
  4. Add the eggs one at a time, followed by the vanilla extract. Whisk by hand for a full 2 minutes until the batter is glossy and reaches a pale, ribbon-like consistency.
  5. Gently fold in the all-purpose flour and semi-sweet chocolate chips using a silicone spatula until no streaks of flour remain.
  6. Pour the batter into the prepared pan and bake for 25 minutes. The center should be set but remain slightly fudgy.