credits: iramfoodstory

ingredients.

• 1 cup (225g) unsalted butter we
• 1/2 cup (60g) natural cocoa powder
• 1 tablespoon (15g) vanilla bean paste or vanilla extract
• 1/2 cup (115g) light brown sugar
• 1 3/4 cups (350 g) powdered sugar
• 1 cup (120g) semi-sweet chocolate chips
• 1/4 cup (60g) semi-sweet chocolate, chopped
• 3 large eggs, at room temperature
• 1/2 cup (65g) all-purpose flour
• Pinch of salt
• 3 tablespoons (45ml) olive oil

steps.

• Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch (20x20cm) pan with parchment paper on all sides. Set aside.
• Place the butter in a saucepan and set over medium-low heat. Once the butter starts to foam, stir and scrape the butter from the bottom and sides of the pan every 10 seconds. After 6-8 minutes, the milk solids will sink to the bottom of the pan and start turning brown. As soon as the butter smells nutty and toasted, and turns a deep golden brown, it's ready! Immediately transfer it to a heatproof bowl to cool.
• Add the cocoa powder, oil, vanilla, and chopped chocolate to the cooled browned butter. Mix until the chocolate has melted and the cocoa powder is completely dissolved.
• In a separate bowl, crack the eggs and add the light brown sugar. Whisk for 5-6 minutes or until the sugar is completely dissolved in the eggs. Note: It's crucial to dissolve the sugar in the eggs for a crackly top.
• Once the sugar is completely dissolved, add the powdered sugar and mix for another 1-2 minutes until completely combined.
• Add the browned butter mixture (once cooled) to the egg mixture. Toss in the flour and chocolate chips. Mix until well combined.
• Transfer the batter to the prepared 8x8-inch baking dish and bake for 30-35 minutes. When done, the tops will be shiny, and if you test with a toothpick, some crumbs will cling to it.
• Let the brownies cool in the pan for 1-2 hours before cutting. When it's time to cut, use a very sharp knife, run hot water onto the knife to warm it up, and use a wet paper towel to clean off the knife between cuts.