Fudgy Brownies

• 1 stick plus 2 tbsp butter10 tbsp unsalted butter, melted1 stick plus 2 tbsp vegan butter, melted10 tbsp vegan butter, melted — use a baking-style stick, not a soft spread
• 1 1/4 cups sugar1 1/4 cups granulated sugar
• 3/4 cup cocoa powder3/4 cup unsweetened cocoa powder
• 2 eggs2 eggs
• 1 tsp vanilla1 tsp vanilla extract
• 1/2 tsp salt1/2 tsp salt
• 1/2 cup flour1/2 cup all-purpose flour1/2 cup gluten-free all-purpose flour1/2 cup gluten-free all-purpose flour — use a 1:1 blend with xanthan gum for the best texture
• a big handful of chocolate chips1/2 cup semisweet chocolate chipsa big handful of dairy-free chocolate chips1/2 cup dairy-free chocolate chips — check the label, many dark chips are naturally dairy-free

Steps

1. Heat the oven to 350F. Line an 8x8 inch pan with parchment, leaving an overhang on two sides so you can lift the brownies out later.
2. Melt the butter in a medium saucepan over low heat. Pull it off the heat, then whisk in the sugar and cocoa powder until smooth and glossy.
3. Let the mixture cool for a few minutes so it won't cook the eggs. Whisk in the eggs one at a time, then the vanilla and salt, beating hard for about a minute until thick and shiny.
4. Sprinkle in the flour and fold just until no dry streaks remain. Don't overmix. Fold in the chocolate chips if using.
5. Scrape the batter into the pan and smooth the top. Bake 28 to 32 minutes, until the top is set and crackly and a toothpick in the center comes out with a few moist crumbs.
6. Cool completely in the pan, at least 1 hour, before lifting out and cutting into 16 squares. Chilling them first gives the cleanest cuts.