-
1
Preheat the oven to 375 degrees F. Butter an 8-square-inch pan.
-
2
In a large bowl, beat the sugar, eggs and salt for 15 minutes.
-
3
This is much easier if you own a stand-up mixer and can roam around the kitchen straightening up while the mixture beats.
-
4
If all you've got is a hand mixer, however, plan on having a book in your other hand.
-
5
Just check the bowl once in a while to make sure the egg mixture isn't migrating out onto your counter.
-
6
Meanwhile, melt the semisweet and unsweetened chocolates and butter in a double boiler over a very low flame.
-
7
When the mixture is about three-quarters melted, take it off the heat and stir until the chocolates and butter are completely melted and the mixture is smooth.
-
8
Cool to lukewarm (dont rush this!)
-
9
and fold gently into the sugar-egg mixture.
-
10
Fold in the flour, vanilla extract and finally the chocolate chips.
-
11
Spread the mixture in the prepared pan and set it in the middle of the oven.
-
12
Bake for 20 minutes if you like your brownies custardy, if you like them drier, then bake them for 30 minutes.
-
13
they'll still be nice and creamy.
-
14
Cool on a rack for 6 hours and cut into squares.
