Double Chocolate Brownie

Ingredients:

• 110 g (8 tbsp) unsalted butter, room temperature, plus 1.5 tsp for greasing the pan
• 170 g unsweetened chocolate, chopped
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 large eggs + 1 large yolk, room temperature
• 0.5 cups premium flour
• 3/4 tbsp. semi-sweet chocolate granules

Preparation:

1. Preheat oven to 160°C. Grease a 20cm square baking pan with 1 teaspoon of butter. Cut a strip of parchment paper to line the bottom and two opposite sides of the pan. Grease the paper with the remaining 0.5 teaspoon of butter and set aside.
2. Place the unsweetened chocolate and 8 tablespoons of butter in a heatproof bowl that sits comfortably over a saucepan filled with 1 inch of water. Place the double boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are melted. Remove the bowl from the double boiler and continue stirring for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
3. Using a hand mixer, beat the sugar, vanilla, and salt into the chocolate mixture until smooth. Add the eggs and yolk and beat until fully combined and smooth. Fold in the flour and semisweet chocolate chips with a rubber spatula; do not overmix.
4. Pour the batter into the prepared pan and bake on the middle rack of the oven until the brownies are set and a toothpick inserted into the center comes out clean, about 30 minutes. Do not overcook them. Cool the brownies to room temperature, then cut into 16 squares.