Ingredients:

  • 225g unsalted European-style butter, melted and hot
  • 300g granulated sugar
  • 100g light brown sugar, packed
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla bean paste
  • 125g all-purpose flour
  • 100g Dutch-processed cocoa powder
  • 1 tbsp cornstarch
  • 1 tsp sea salt
  • 150g 70% dark chocolate, roughly chopped
  • 100g semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 180°C. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for a 'sling' style removal.
  2. In a large glass mixing bowl, combine the hot melted butter with the granulated and light brown sugars. Whisk vigorously by hand for 2 minutes to dissolve the sugar and create the base for the crackly crust.
  3. Add the eggs one at a time to the butter-sugar mixture, whisking continuously until the batter reaches a glossy ribbon consistency. Stir in the vanilla bean paste.
  4. Sift the all-purpose flour, Dutch-processed cocoa powder, cornstarch, and sea salt directly into the wet emulsion.
  5. Switch to a silicone spatula and fold the dry ingredients gently into the wet mixture just until no streaks of flour remain. Avoid over-mixing to prevent a tough texture.
  6. Gently fold in the 150g of chopped dark chocolate and 100g of semi-sweet chocolate chips until evenly distributed.
  7. Spread the batter into the prepared pan. Bake for 25 minutes. The edges should be set, but the center should retain a slight jiggle. Allow to cool completely in the pan to firm up before slicing.