Chocolate To The Power Of 4 Brownies (With A Healthy Option)

• 8 ounces semi-sweet chocolate, chopped (I like Ghirardhelli or Guittard)
• 3 ounces unsweetened chocolate
• 1/4 cup cocoa powder, not dutched
• 6 ounces butter, 1" chunks
• 5 large eggs
• 1 3/4 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 3/4 cups unbleached all-purpose flour
• 3/4 teaspoon sea or kosher salt
• 1 cup semi-sweet chocolate chips or white chocolate chips
• 1 cup toasted nuts (optional) or peanut butter swirled in after panning mixture (also optional, but damn good)

1. Preheat oven to 325 degrees. Line a 9" x 9" baking pan with parchment and grease or spray the sides.
2. Measure chopped semi-sweet chocolate, unsweetened chocolate, cocoa powder, and butter into a large heatproof bowl and set over simmering water. By melting the cocoa powder into the other chocolates and butter, you get a much better mix with it, and its flavor is deeper. Stir occasionally until all ingredients have melted. Remove from heat and stir to thoroughly blend.
3. While chocolates are melting, whisk together the eggs, sugar, and vanilla extract. When chocolate mixture is ready, whisk in the egg mixture. Set or hold a sieve over the bowl and measure the flour and salt right into it. Sift into the bowl, pressing any lumps through with your fingertips. Use a good stiff spatula to stir everything together just until blended.
4. Now gild the lily. Add the chocolate chips of your choice and your nuts if using them. Once everything is nicely blended, scrape the batter into your pan. Spoon in peanut butter if using, and use the tip of the spoon to swirl it in. Bake for 30-35 minutes. When done, the surface should be shiny and the brownies still tender to the touch. A toothpick test is useless; if you bake them until one comes out clean, they'll be dreadfully overbaked, and that would be so sad.
5. When done, cool on a rack until completely cool. Wrap securely with plastic and leave at room temperature overnight. To depan, run a small spatula around the edge and invert the pan onto a sheet of parchment. Place a cutting board larger than the brownies on top of the bottom. Carefully turn right-side-up. Cut into 12 equal pieces, or more. They're fantastic served slightly warmed with your favorite ice cream.

semisweet chocolate, chocolate, cocoa powder, butter, eggs, sugar, vanilla, flour, kosher salt, semisweet chocolate chips, nuts

Taken from food52.com/recipes/12221-chocolate-to-the-power-of-4-brownies-with-a-healthy-option (may not work)