Theo Chocolate Chunk Brownies

Bonus: During the holidays we love substituting our dark chocolate holiday bars for a festive twist! Try topping cooled brownies with crushed candy canes and a chocolate drizzle for party perfect presentation.

Ingredients for brownies:

• 12 ounces Theo 70% dark chocolate bar of your choice, chopped and divided
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup unsalted butter
• 2/3 cup all-purpose flour
• ½ teaspoon kosher salt
• 3 eggs
• ½ teaspoon vanilla extract

Instructions (makes 16 brownies):

1. Preheat the oven to 375 degrees F. Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving a small overhang to facilitate removing the finished brownies. Butter the lining or spray it with nonstick cooking spray, and set the pan aside.
2. Melt 8 ounces of the chocolate in a double boiler along with the sugars and butter, stirring occasionally, (see Melting Chocolate in a Double Boiler, page 26, for instructions), and set aside to cool slightly. Sift the flour and salt together into a small bowl and set aside.
3. Whisk the eggs into the warm chocolate mixture one at a time until thoroughly combined, then whisk in the vanilla. Gently stir in the dry ingredients in two batches, then stir in the remaining 4 ounces chopped chocolate. Pour the batter into the prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached, but not wet with raw batter.
4. Cool completely before cutting, if you can wait that long! These are also delicious served chilled.