the goods:
10 ounces dark chocolate chopped
2 cups (4 sticks) unsalted butter, cut into pieces
1 cup granulated sugar
1 cup brown sugar
3 eggs, room temperature
2 egg yolks
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups flour
1/2 cup cocoa powder
1 cup semi-sweet chocolate chips
confectioners' sugar, for dusting
Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Melt the butter in a medium saucepan over medium heat, stirring until melted. Remove from heat, add the dark chocolate and stir until completely melted and smooth. Whisk in the sugar and brown sugar. Whisk in eggs and egg yolks one at a time, then add the vanilla and salt. With a wooden spoon, stir in flour and cocoa powder until evenly combined. Fold in chocolate chips. Spread into an even layer in the pan. Bake for 25-30 minutes, until brownies no longer wobble when pan is giggled, top has a shiny papery crust, and sides are just beginning to come away from pan. Remove from oven and cool for an hour before slicing, removing from pan, and dusting with confectioners' sugar.
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