In the microwave, melt butter and chocolate chips together in microwave-safe mixing bowl in the at 30 second increments. Stir to combine.
Add sugar and both eggs. Stir to combine.
Slowly incorporate flour and mix into the existing batter.
Lightly grease a 10" x 7" baking dish then pour in all of the batter.
Bake for 25-30 minutes. Feel free to place a toothpick in the middle to check for doneness. (Toothpick should come out of brownie batter clean.)
Remove the pan from the oven, lightly crack some rock salt over the brownies, and let it rest until cool.
Personally, I hate baking... but I also have a weakness for sweets. Talk about a conflict of interest. As an exact science, baking requires a lot of patience and precision--and I’m the type of guy that likes to improv and experiment over open flame without the nagging worry of one wrong step ruining my food. So if you’re like me, this recipe is PERFECT.
Salt doesn’t just exist to make things salty. Foods get their flavor from three primary sources: sugar, fat, and salt. So in this recipe, it’s the little things that really matter. After adding sugar and the fat from the butter/egg, some freshly-cracked sea salt helps you impress people (adding a subtle fancy touch) while also drawing out more of the flavor from a recipe that is otherwise a 3rd grader’s homework assignment. But hey, not all good things need to be complicated.
If you wait for the brownies to cool, you’ll end up with much cleaner cuts in the pan. If you aren’t shooting to impress with presentation, go ahead a cut them right up and let your mouth reel from that hot lava sensation of just-baked food.
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