HANDS-ON TIME
15 MIN
TOTAL TIME
1 HR plus cooling
Serves 8
Not that you couldn’t happily eat these brownies all on their own, but I have the most fun figuring out how to incorporate them into other desserts. For instance, I tuck them into my Ice Cream Birthday Cake, layer them with pudding to make trifles, and even mash them up with frosting and mold them onto sticks to make cake pops. So get creative!
Preheat the oven to 350°F. Line the bottom and two sides of an 8-inch square metal baking pan with aluminum foil, allowing 2 inches of overhang on the two sides.
In a medium saucepan, melt the butter and chocolate chips over low heat, stirring occasionally, until smooth, about 5 minutes. Let cool slightly, then whisk in the sugar, eggs, flour, vanilla, baking powder, and flaky sea salt until smooth. Scrape the batter into the prepared pan and smooth the top.
Bake the brownies for 40 to 45 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached. Sprinkle the brownies with flaky sea salt and then let cool completely, about 1 hour. Lift the brownies out of the pan and peel off the foil. Cut the brownies into bars and serve.
DO IT AHEAD The brownies can be stored at room temperature, covered, or refrigerated in an airtight container for up to 5 days.