Equipment

• 9 x 9 square baking pan
• Whisk
• Parchment paper
• Silicone spatula
• Large mixing bowl
• Medium mixing bowl
• Medium pot
• Food scale

Ingredients

• 161 g salted butter
• 100 g dark chocolate (I use 60% Valrhona dark chocolate)
• 85 g milk chocolate (I use 40% Valrhona milk chocolate)
• 1/2 tsp salt
• 75 g cocoa powder
• 3 eggs
• 202 g granulated sugar
• 30 g brown sugar
• 1 + 1/2 tsp vanilla extract
• 167 g all-purpose flour
• 35 g dark chocolate (roughly chopped)
• 26 g milk chocolate (roughly chopped)

Preparation

1. Pre-heat your oven to 350°F (176°C)
2. In a large mixing bowl, add eggs, granulated sugar, brown sugar and vanilla extract. Using a whisk, whisk together until well-combined, about 1-2 minutes – then set aside.
3. In a separate medium mixing bowl, add cubed salted butter, dark chocolate, milk chocolate and salt. Using double boiler method over medium heat, continue stirring until everything is melted and well-combined. Remove from heat and sift in cocoa powder.
4. Use a whisk to stir in cocoa powder with melted butter and chocolate mixture, whisk until combined.
5. Use a whisk or a spatula to stir in cocoa powder with browned salted butter and chocolate mixture, whisk until combined.
6. Add your mixture to the bowl with eggs, granulated sugar and brown sugar. Whisk until well-combined.
7. Sift in all-purpose flour, use a silicone spatula to fold until flour is no longer visible.
8. Add in chopped dark chocolate and chopped milk chocolate, fold until combined
9. Pour your batter into a greased and lined 9 x 9 square baking pan, use a spatula to flatten and smooth the batter.
10. Bake at 350°F (176°C) for 30 minutes. Remove from oven and let cool in the baking pan for a minimum of 10-20 minutes. Once cool, cut into 16 pieces and enjoy!