Ingredients:

  • 95g all-purpose flour
  • 60g Dutch-process cocoa powder
  • 10g cornstarch
  • 3g fine sea salt
  • 170g unsalted butter, melted and hot
  • 250g granulated sugar
  • 2 large eggs, room temperature
  • 10g vanilla extract
  • 100g semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large glass mixing bowl, whisk the hot melted butter and Dutch-process cocoa powder together until smooth to bloom the chocolate flavors.
  3. Add the granulated sugar to the cocoa mixture and whisk until combined. The texture will appear gritty.
  4. Add the eggs and vanilla extract. Whisk vigorously for 3-5 minutes until the mixture reaches a pale 'ribbon stage' and becomes smooth; this aeration creates the crackly top.
  5. Gently fold in the flour, cornstarch, and fine sea salt using a silicone spatula until just combined. Do not overmix.
  6. Fold in the semi-sweet chocolate chips if using.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist, fudgy crumbs.