Ingredients:

  • 1 cup unsalted butter, melted and hot
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup Dutch-processed cocoa powder, sifted
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 0.5 teaspoon sea salt
  • 0.75 cup semi-sweet chocolate chips
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 0.25 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk the hot melted butter and granulated sugar vigorously for 2 minutes. Stir in the sifted cocoa powder while the butter is still warm to bloom the chocolate flavor.
  3. Add eggs one at a time, whisking vigorously after each addition until the batter becomes glossy. Stir in 1 tablespoon of vanilla extract.
  4. Gently fold in the all-purpose flour, cornstarch, and sea salt using a spatula until just combined. Fold in the semi-sweet chocolate chips.
  5. Pour the batter into the prepared pan and bake for 25 minutes. The center should be set but a toothpick should emerge with moist crumbs attached.
  6. Allow brownies to cool completely in the pan.
  7. Lift the brownie slab out of the pan. Use a football-shaped cutter to punch out 16 shapes.
  8. Whisk powdered sugar, heavy cream, and 0.25 teaspoon vanilla to create a thick icing. Pipe a vertical line and horizontal laces onto each brownie.