Ingredients
- 1 1/4 cups granulated sugar
- 1 1/4 cups brown sugar
- 1 cup salted butter (2 sticks)
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups dutch process cocoa
- 1 1/4 cups all-purpose flour (or this gluten free all-purpose mix!)
- 3/4 teaspoon salt
- 1/8 teaspoon baking powder
- 2 cups dark chocolate chips
Instructions
- Preheat oven to 350ºF. Grease a 9x13 inch pan.
- Combine the butter and sugars in a large microwave safe mixing bowl. Microwave 3 minutes, stirring halfway through, until slightly bubbly. Alternately, you can cook this in a pot on the stove over medium heat.
- Beat the butter and sugar mixture using a hand mixer or stand mixer for 3 minutes on medium-high speed.
- Add the eggs one at a time, mixing well after each addition. Once all the eggs are mixed in, beat for 2 minutes on medium-high speed. Add the vanilla.
- pour the cocoa and flour on top of the wet ingredients. Add the baking powder and salt and mix them into the pile of cocoa and flour until well distributed and then mix all the dry ingredients into the wet until smooth.
- Fold in the chocolate chips and immediately pour the batter into the prepared pan.
- Bake at 350ºF for about 43-48 minutes for metal pans or 50-55 minutes for glass. Test with toothpick inserted in the center. It should come out with sticky crumbs attached, but not wet batter (see photo in post).