Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and warm
  • 1 cup (200g) granulated white sugar
  • 1 tsp (5ml) pure vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup (45g) Hershey’s Unsweetened Cocoa Powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (170g) Hershey’s Semi-Sweet Chocolate Chips

Instructions:

  1. Preheat your oven to 180°C. Line an 8-inch square metal baking pan with parchment paper, leaving an inch of overhang on the sides to create a sling.
  2. In a large microwave-safe glass bowl, melt the butter. While the butter is still hot, add the granulated sugar and whisk vigorously for 30 seconds to help the sugar dissolve.
  3. Add the 2 eggs and vanilla extract to the butter mixture. Whisk until the batter is smooth and slightly lightened in color.
  4. Sift the Hershey’s cocoa powder, all-purpose flour, and sea salt into the bowl. Use a silicone spatula to gently fold the dry ingredients into the wet until just combined, ensuring no white streaks remain.
  5. Fold in the semi-sweet chocolate chips. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 25 minutes. Do not overbake; the center should be set but still slightly soft to maintain the gooey texture. Allow to cool completely in the pan before slicing into 16 squares.