Ingredients:

  • 1 cup (225g) salted butter, melted and hot
  • 2 cups (400g) granulated sugar
  • 4 large eggs, cold from the fridge
  • 1 tbsp vanilla extract
  • 1 cup (100g) Dutch-processed cocoa powder
  • 1 cup (125g) all-purpose flour
  • 0.5 tsp kosher salt
  • 0.5 cup (90g) semi-sweet chocolate chips
  • 0.5 cup (90g) white chocolate chips
  • 1 tsp coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, combine the hot butter and 2 cups of sugar. Whisk vigorously for 2 minutes to partially dissolve the sugar and create the meringue-like crust.
  3. Add the cold eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
  4. Sift in the Dutch-processed cocoa powder, all-purpose flour, and salt. Use a silicone spatula to gently fold the dry ingredients into the wet until just combined.
  5. Fold in the semi-sweet chocolate chips. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 25 minutes. Do not overbake; the center should be set but remain fudgy.
  7. Allow brownies to cool completely for at least 120 minutes. For cleaner cuts, chill in the refrigerator.
  8. Use a football-shaped cookie cutter to press out shapes. Melt white chocolate chips with coconut oil and pipe 'laces' onto each brownie.