Meet our ideal brownie: fudgy, rich, and plenty chocolaty.
Preheat oven to 375°. Lightly coat a metal 8x8" baking pan with, then line with parchment paper, leaving generous overhang on 2 sides. Lightly coat parchment with nonstick spray.1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt113 g bittersweet chocolate, preferably 70%, broken into pieces
, in a medium metal bowl set over a large saucepan of barely simmering water . Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk 1 minute more. Remove bowl from heat and whisk in113 g semisweet chocolate chipsBake brownies until set across top and a tester inserted into the center comes out with just a few moist crumbs attached, 27–30 minutes.
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