Grease and line a 9 x 13″ baking pan with parchment paper. Butter parchment paper well.
Add 1 1/2 cups Butter, and 1 1/2 cups Semisweet Chocolate Chips to a small saucepan and cook over medium-low heat, stirring until chocolate melts.
Remove from heat and set aside.
Stir in 1 cup Brown Sugar, 1 cup Granulated Sugar, and 1 teaspoon Salt, until sugar is dissolved.
Allow mixture to rest for 5-10 minutes, until close to room temperature, so eggs don’t curdle.
Whisk in 6 whole Eggs, 1 at a time beating well between each addition. Stir in 1 teaspoon Vanilla, until well combined.
In a small bowl whisk together 2/3 cup Dark Chocolate Cocoa Powder, and 3/4 cup All-Purpose Flour or Whole Wheat Pastry Flour, until well combined.
Whisk flour mixture into melted chocolate mixture.
This recipe rocks! It tastes even better the next day, if you can wait that long!
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