Instructions

• Preheat the oven to 350°F. Spray an 8×8" baking pan with nonstick cooking spray. Line the pan with parchment paper leaving an overhang on two opposite sides, then spray the parchment. Set the pan aside.
• Measure out the chocolate chips: set aside 1/2 cup (reserved) and use 1 cup for melting.
• In a large microwave-safe bowl, combine the 1 cup chocolate chips and the 6 tablespoons unsalted butter (cut into tablespoon pieces). Microwave on high in 30-second increments, stirring after each interval, until the chocolate and butter are melted and smooth (about 1–1½ minutes total). Do not overheat.
• Stir in the 1/4 cup packed light brown sugar and the 1/4 cup granulated sugar until the mixture is smooth.
• Stir in the 2 large eggs (add one at a time if you prefer), then stir in the 2 teaspoons vanilla extract until combined.
• Add the 1/4 cup Dutch-processed cocoa (or unsweetened cocoa), the 3 tablespoons cornstarch (make sure it’s a gluten-free brand), the 1/2 teaspoon espresso powder (optional), and the 1/4 teaspoon sea salt. Stir until just combined and no dry streaks remain.
• Stir in one-quarter of the reserved chocolate chips (1/4 of 1/2 cup = 2 tablespoons).
• Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining reserved chocolate chips over the top and lightly sprinkle additional sea salt to taste.
• Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges should be set.
• Cool the brownies in the pan on a wire rack for at least 30 minutes (longer if you want cleaner slices). Use the parchment overhang to lift the brownies from the pan, then cut into squares.