Averie Cooks

-1 Preheat oven to 325F, line a 9×13-inch pan with aluminum foil for easier cleanup, and spray with cooking spray; set aside.
-1 To a medium saucepan, add the butter, sugar, water or coffee, and bring to a simmer over medium heat, whisking nearly continuously until butter has melted and sugar has dissolved (it’s okay if it’s still slightly grainy).
-1 Turn off the heat, add 12 ounces of chocolate chips, and whisk to combine until chips have melted. Transfer the mixture into a large mixing bowl.
-1 Add the eggs, vanilla, and whisk vigorously to combine until smooth and shiny.
-1 Add the flour, baking soda, salt, and gently stir to combine; don’t overmix.
-1 Add the remaining 12 ounces of chocolate chips and stir to combine.
-1 Turn batter out into the prepared pan and bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter; don’t overbake because I think the brownies are better when fudgier and not overbaked an drier.
-1 Allow the brownies to cool for at least 30 to 60 minutes before slicing and serving if you want to slice them neatly.