Adapted from Just Cook It! by Justin Chapple
Makes one 8-inch square pan
Serves 9 to 16
3/4 cup (170g) unsalted butter, cut into cubes
12 ounces (340g) semi-sweet chocolate chips
1 cup (198g) granulated sugar
3/4 cup (90g) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon flaky sea salt, plus more for garnish
3 large eggs
1 tablespoon (15ml) vanilla extract
Preheat oven to 350°F/177°C. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang to lift out the brownies later.
Place a medium saucepan on the stove with a few inches of water, and place over medium heat until simmering.
In a heatproof mixing bowl, stir together the butter and chocolate chips. Place the bowl on top of the pan of simmering water, and stir until the mixture is melted and completely smooth, about 5 minutes. Remove the bowl from the pan and let cool briefly. Then add the sugar, flour, baking powder, and salt, and stir to combine. Add the eggs and vanilla, and stir until smooth and blended. Pour the batter into the prepared baking pan and smooth the top into an even layer.
Bake for 40 to 45 minutes, until a toothpick inserted into the center of the brownies comes out with a few crumbs attached. Sprinkle the brownies with several generous pinches of flaky sea salt, and let cool completely in the pan, about 1 hour. Use the parchment paper to lift the brownies onto a cutting board, and slice into your desired number of servings. Enjoy!